Korean Pickled Cucumber, Oiji Recipe & Video
Hey everyone! Today I’m sharing a recipe for one of my all-time favorite Korean side dishes: Oiji (Korean pickled cucumber). If you love adding a crunchy, salty kick to your meals, this Oiji recipe is perfect for you! It’s a traditional fermented dish that my mom still makes using the old-school method, and I’m excited to share it with you.
What is Oiji?
Oiji is a delicious Korean salted and fermented cucumber. It’s a versatile dish that can be enjoyed on its own, added to bibimbap, or even swapped for pickled radish in kimbap. The fermentation process gives the cucumbers a tangy, savory flavor, and the best part? You can store and enjoy Oiji for up to a year!
Health Benefits of Old Cucumber
Old cucumbers, like the ones used for Oiji, are packed with fiber and water content, making them great for digestion and hydration. They are also rich in vitamins and antioxidants, making this fermented dish not just tasty, but healthy too!
Ingredients for Oiji
- 30 small Korean cucumbers (approximately 8-9 lbs)
- 14 cups water
- 2 cups coarse sea salt (preferably Korean Kimchi Sea Salt)
- 1/2 cup soju or vodka (optional)
- 2/3 cup double-strength vinegar (or 1 1/3 cups regular white vinegar)
How to Make Oiji
1. Prepare the Cucumbers:
Wash the cucumbers well and dry them completely. Make sure there are no bruises or damage on the cucumbers. Place them in a extra large bowl, ensuring they are fully submerged inside the container. Don’t place them directly into a plastic container yet, as you’ll be pouring hot liquid over them.
2. Make the Brine:
Bring 14 cups of water to a boil and add 2 cups of sea salt. Stir until the salt is fully dissolved. Remove from heat and add soju and vinegar, stirring well to combine.
3. Brine the Cucumbers:
Carefully pour the hot salted water over the cucumbers and let it cool for 30 minutes to an hour.
After cooling, transfer the cucumbers and the brine to a large container, such as a kimchi container. Make sure all the cucumbers are fully submerged under the liquid. Place something heavy on top, or place a thick item inbetween the cucumber and the lid – this way, when you close the lid tighly, the subject will push the cucumber down and submerged completely.
4. Fermentation Time:
Here’s what my mom did with a different batch. She used a bowl that fits perfectly in the container and is high enough to touch the lid, so it continuously pushes the cucumbers down into the liquid.
Store the container in a cool, shaded spot for at least 6 to 7 days. After one week, you can start enjoying your Oiji by taking cucumbers from the bottom first. Always ensure the rest stay submerged to prevent spoilage.
5. Storing and Serving:
You can store Oiji for up to a year! Just make sure they stay submerged in the brine. When cutting the fermented cucumbers, you’ll see beautiful vertical lines, and when sliced, they might even look like little flowers.
How to Enjoy Oiji
Rinse the Oiji before eating, and you’re ready to go! You can slice them and enjoy them as is, toss them in a spicy seasoning, or add them to bibimbap or cold cucumber soup. I love swapping Oiji for pickled radish in kimbap for a unique twist!
Oiji Muchim Recipe
Ingredients for Oiji Muchim
- 9 Oiji, rinse once under running cold water, and slice thinly. Squeeze the excess water as much as possible.
- 1 bundle of green onions (approximately 6 to 8 green onions), chopped
- 5 to 6 cloves garlic, chopped
- 5 tbsp gochugaru
- 1 tbsp maesilaek or apricot preserve
Instructions
Mix all the ingredients in a mixing bowl and mix well with your clean hand. Our family likes to enjoy it this way, as it has a refreshing taste. Keep it in the fridge. If you add sesame oil and sesame seeds, it won’t keep for long, so only sprinkle a little when you’re about to eat. Enjoy!
I hope you love making this delicious and refreshing Oiji as much as I do! Whether you’re new to Korean cooking or looking to try a nostalgic recipe, this pickled cucumber dish is sure to become a favorite.
Korean Pickled cucumber, Oiji
Description
Oiji is a delicious Korean salted and fermented cucumber, often enjoyed as a side dish or used in various dishes like bibimbap or kimbap. Here’s how you can make your own batch of Oiji to enjoy all year long!
Ingredients
Ingredients for Oiji
- 30 small Korean cucumbers (approximately 8–9 lbs)
- 14 cups water
- 2 cups coarse sea salt (preferably Korean Kimchi Sea Salt)
- 1/2 cup soju or vodka (optional)
- 2/3 cup double-strength vinegar (or 1 1/3 cups regular white vinegar)
Instructions
- Prepare the Cucumbers:
Wash the cucumbers thoroughly and dry them well. Make sure they are free of any bruises or damage.
Place the cucumbers in a large container, ensuring they are fully submerged inside the container. Don’t place them directly into a plastic container yet, as you’ll be pouring hot liquid over them. - Make the Brine:
Bring 14 cups of water to a boil, then add the coarse sea salt. Let the salt dissolve completely.
Once dissolved, remove from the heat and stir in the soju (or vodka) and vinegar. Mix well to combine. - Brining the Cucumbers:
Carefully pour the hot salted water over the cucumbers. Let it cool for 30 minutes to 1 hour.
After cooling, transfer the cucumbers and the brine to a large container, such as a kimchi container. Make sure all the cucumbers are fully submerged under the liquid. If needed, place something heavy on top, or close the lid tightly. A tip is to use a soju bottle to keep the cucumbers from floating. - Ferment:
Store the container in a cool, shaded area for at least 6 to 7 days.
After a week, you can begin eating them by taking cucumbers from the bottom first. Make sure to keep the remaining cucumbers fully submerged to prevent mold or spoilage. - Storing & Serving:
If needed, transfer the remaining cucumbers to a smaller container to ensure they stay submerged. You can store and enjoy Oiji for up to a year!
When slicing the perfectly fermented cucumbers, you’ll notice long vertical lines and the slices may even resemble flower shapes when cut crosswise. - How to Enjoy:
Rinse the pickled cucumbers before eating. You can slice them and enjoy them as they are, or toss them in a spicy seasoning mix. They also make great additions to bibimbap, cold cucumber soups, or even as a unique twist in kimbap instead of pickled radish!
Notes
Oiji Muchim Recipe
Ingredients for Oiji Muchim
- 9 Oiji, rinse once under running cold water, and slice thinly. Squeeze the excess water as much as possible.
- 1 bundle of green onions (approximately 6 to 8 green onions), chopped
- 5 to 6 cloves garlic, chopped
- 5 tbsp gochugaru
- 1 tbsp maesilaek or apricot preserve
Instructions
Mix all the ingredients in a mixing bowl and mix well with your clean hand. Our family likes to enjoy it this way, as it has a refreshing taste. Keep it in the fridge. If you add sesame oil and sesame seeds, it won’t keep for long, so only sprinkle a little when you’re about to eat. Enjoy!
