Savory Stir-Fried Oiji with Soy Sauce Base (Tsuyl-Soy Sauce)
Stir-Fried Oiji (Korean Pickled Cucumbers) with Tsuyl-Soy Sauce
Tired of the usual cold pickled cucumber salad (ojji muchim)? Today, we’re making a delicious stir-fried version using a homemade Tsuyl-soy sauce base for a wonderfully savory flavor! This dish offers a delightful chewiness from the oiji, complemented by aromatic garlic, sweet onions, and scallions. It’s a fantastic side dish for rice or even a tasty snack. For the Tsuyl-soy sauce recipe, please refer to the previous recipe (@6893040).
Main Ingredients- 2 Korean pickled cucumbers (Oiji)
- 1 Tbsp minced onion
- 2 Tbsp chopped green onion
- 2 Tbsp cooking oil
Seasoning Ingredients- 1/2 Tbsp minced garlic
- 1/2 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- Pinch of black pepper
- 3/4 Tbsp Tsuyl-soy sauce (or a good quality Japanese soy sauce mixed with mirin and dashi)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- Pinch of black pepper
- 3/4 Tbsp Tsuyl-soy sauce (or a good quality Japanese soy sauce mixed with mirin and dashi)
Cooking Instructions
Step 1
Rinse the Korean pickled cucumbers (Oiji) lightly under running water. Slice them into bite-sized pieces, about 0.5 cm thick. Submerge the sliced oiji in cold water for about 40 minutes. This step helps to reduce the saltiness and enhance their crisp texture.
Step 2
Finely mince the onion and thinly chop the green onions. These aromatics will add sweetness and fragrance to the stir-fry.
Step 3
Firmly squeeze out all excess water from the oiji. In a bowl, combine the squeezed oiji with red pepper flakes (Gochugaru) and Tsuyl-soy sauce. Gently mix and massage the seasonings into the cucumbers. Let it marinate for about 10 minutes for the flavors to meld.
Step 4
Heat the cooking oil in a pan over medium-low heat. Add the minced garlic and sauté until fragrant, being careful not to burn it. This infuses the oil with a lovely garlic aroma. Then, add the minced onion and chopped green onions to the pan. Stir-fry over medium heat until the onions become translucent and slightly softened. Cooking the vegetables thoroughly will bring out their natural sweetness.
Step 5
Add the marinated oiji to the pan. Increase the heat to high and stir-fry quickly for about 3 to 4 minutes. The goal is to cook the oiji just enough for the flavors to combine without making it too soft. Watch closely to maintain its pleasant chewiness.
Step 6
Turn off the heat. Stir in the sesame oil, sesame seeds, and a pinch of black pepper. Gently toss everything together to coat evenly. The nutty aroma of sesame oil and seeds, along with the pepper, adds the final touch. Serve immediately and enjoy this delightful savory dish with your favorite rice!
