Refreshing and Crunchy Oi-jji Water Kimchi
Summer Delicacy: Oi-jji Water Kimchi! A Simple and Refreshing Cold Soup Recipe
When the weather gets warmer and appetites wane, this dish is a perfect addition to the table! It’s my personal favorite, Oi-jji Water Kimchi. Made as a refreshing cold soup, it’s ideal for enjoying during the summer season. It reminds me of the Oi-jji Water Kimchi my father used to make every year when I was young. This time, my mother shared some she made herself, allowing me to taste this year’s first batch. Enjoy this simple, refreshing, and delicious Oi-jji Water Kimchi right at home!
Main Ingredients- 2 Oi-jji (Korean pickled cucumbers)
- Cold water, as needed
- A little red chili pepper (for garnish)
Cooking Instructions
Step 1
Prepare two Oi-jji cucumbers that are shrunken and well-pickled due to water loss. Commercially prepared Oi-jji is convenient to use.
Step 2
Rinse the Oi-jji lightly, then slice them thinly into rounds, about 0.3 cm thick. If you prefer a chewier, crunchier texture, feel free to slice them a bit thicker.
Step 3
Rinse the sliced Oi-jji under cold water to remove some of the saltiness. Depending on how salty your Oi-jji is, you can soak them in water for about 5-10 minutes before rinsing to help remove any bitterness.
Step 4
Drain the rinsed Oi-jji thoroughly in a sieve. Place the drained Oi-jji into a container and pour in enough cold water so that the Oi-jji is just submerged. Your delicious Oi-jji Water Kimchi is now complete! Thinly sliced red chili pepper as a garnish adds a beautiful color and makes it even more appealing.
