Oi-jji (Simple Pickled Cucumbers)
Super Easy Oi-jji Recipe by Chef Im Sung-geun from Al-Toran
Make crisp and refreshing oi-jji at home, perfect for boosting your appetite on hot summer days. Follow Chef Im Sung-geun’s foolproof, super simple recipe from Al-Toran that anyone can easily make. It’s the ultimate side dish that will make you want to eat more rice!
Main Ingredients- 20 Baekdadagi cucumbers
Oi-jji Brining Solution- 4 cups corn syrup (using a paper cup as a measure)
- 1 cup coarse sea salt
- 1.5 cups vinegar
- 1 cup soju (Korean rice wine)
- 4 cups corn syrup (using a paper cup as a measure)
- 1 cup coarse sea salt
- 1.5 cups vinegar
- 1 cup soju (Korean rice wine)
Cooking Instructions
Step 1
Prepare 20 fresh Baekdadagi cucumbers. Gently rub them under cold running water with a soft cloth or a clean scrubber to wash them, being careful not to damage their skins. (Tip: Soaking the cucumbers in cold water for about 10 minutes before gently rubbing them with your hands can help clean them more thoroughly.)
Step 2
Wipe the washed cucumbers completely dry with paper towels or a clean cloth. Trim off about 1cm from both ends of each cucumber. (These ends help prevent the oi-jji from becoming mushy.)
Step 3
Arrange the prepared cucumbers neatly in a deep container, layering them. Evenly pour 4 cups of corn syrup (or oligo-sugar) over all the cucumbers. Corn syrup helps maintain the cucumbers’ crispness and aids in fermentation.
Step 4
Sprinkle 1 cup of coarse sea salt evenly over the cucumbers on top of the corn syrup. Salt draws out moisture from the cucumbers, making them crisp, and also enhances their preservation.
Step 5
Pour 1.5 cups of vinegar evenly over the cucumbers on top of the coarse sea salt. Vinegar gives the oi-jji its characteristic tangy flavor and also has antiseptic properties, helping to keep the oi-jji fresh.
Step 6
Finally, pour 1 cup of soju evenly over the cucumbers. Soju helps remove any unpleasant odors and adds to the flavor of the oi-jji. After adding all the ingredients, cover the container tightly and let it ferment at room temperature for 1 to 2 days.
Step 7
After one day, the cucumbers will begin to turn a light yellow color. At this stage, gently shake the container or flip the cucumbers upside down to ensure the brine is distributed evenly. (This step helps the oi-jji ferment uniformly.)
Step 8
After fermenting for another 3 to 4 days, the cucumbers will be beautifully ripened to a delicious yellow color. Once the oi-jji is ready, remove it from the brine, lightly squeeze out excess liquid, and store it in the refrigerator. You can enjoy your cool and crisp oi-jji right away! (Tip: To prepare it as a side dish, rinse the oi-jji in cold water to remove excess salt, then season it to your taste.)
