Crisp Oiji (Korean Pickled Cucumbers) in Boiled Brine
Traditional summer Korean pickled cucumbers cured in boiled brine for a crisp texture.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This traditional summer preserved food is made by pouring a 1:10 boiling brine over white cucumbers. By weighing them down so they do not float and letting them ferment at room temperature, then re-boiling and cooling the brine before pouring it back over, you can enjoy crisp pickles that will not spoil.
- Servings
- about 10–12 servings
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
Pickling cucumbers
- White cucumber30
- Coarse sea salt3 cups
- Bottled water30 cups
Seasoned pickled cucumber (oiji muchim)
- Pickled cucumber (oiji)2
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1 tsp
- Vinegar1 tbsp
- Minced green onion1 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1 tsp
- Toasted sesame seedsa little
Cold pickled cucumber soup (oiji naengguk)
- Pickled cucumber (oiji)1
- Bottled water2.5 cups
- Vinegar1 tbsp
- Sugar1/2 tbsp
- Thinly sliced scallionsa little
- Toasted sesame seeds
- For pickling cucumbers, choose ones that are not too thick or large to get that distinctive wrinkled skin and crisp texture.
- Removing the stems can make them turn soft, so leave them intact when pickling.
- A flower still attached at the opposite end is proof of freshness, but you should pinch it off.
- Gently clean them under running water with a soft sponge, and if washing with salt, rub very carefully so as not to scratch the skin.
Steps
1. I bought 50 white cucumbers; I used 20 for stuffed cucumber kimchi (oi sobagi) and am using 30 for pickled cucumbers.
For pickling cucumbers, choose ones that are not too thick or large to get that distinctive wrinkled skin and crisp texture.
2. Removing the stems can make them turn soft, so leave them intact when pickling.
3. The flowers are still attached to the other end, which is proof that they were freshly harvested.
You can just pinch them off.
4. I did not rub them with coarse sea salt today.
Since these were grown without pesticides, I wiped them gently under running water using a soft sponge.
If you wash them with salt, be sure to rub gently so you do not bruise them.
5. Arrange them in crisscrossed layers in a well-ventilated, cool spot and let them dry completely so no moisture remains.
You can wipe them well with a dry dishcloth and let them dry a bit more.
6. To make the brine, pour 3 cups of coarse sea salt into 30 cups of bottled water and bring to a rolling boil.
7. Pour it directly into the container holding the cucumbers while it is still hot.
A stainless steel or heat-resistant glass container works best.
8. Once the brine cooled completely, I transferred everything to a container.
If you have an earthenware crock (onggi), it is convenient to place the cucumbers inside from the start and pour the brine right in.
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9. So the cucumbers are completely submerged in the brine...
10. Press them down with a heavy stone or plate so they do not spoil.
Leave them like this in a shaded, well-ventilated area.
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11. After 4 days, the color turns much yellower, and the cucumber flesh begins to wrinkle slightly.
12. Remove the cucumbers and strain out the liquid, then bring it to a rolling boil.
Skim off the foam, let it boil for over 3 minutes, allow it to cool completely, and pour it back over the cucumbers.
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13. After 5 days from pouring the re-boiled brine, the cucumbers fermented well into a golden color.
It has been one week since first pouring the brine.
You can start eating them now. Nowadays, the warm weather makes the cucumbers ferment quickly.
14. For long-term storage, boil the brine once more, cool it completely, pour it back in, and store the container in the kimchi refrigerator;
you will not need to boil the brine again until they are all eaten.
Seasoned Pickled Cucumber (Oiji Muchim)
Seasoned pickled cucumber (serves 3-4): 2 pickled cucumbers (oiji), 1 tbsp gochugaru (Korean chili flakes), 1 tsp minced garlic, 1 tbsp vinegar, 1 tbsp minced green onion, 1/2 tbsp sugar, 1 tsp toasted sesame oil, a pinch of toasted sesame seeds
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15. Slice into rounds or on a diagonal, keeping them not too thin at 0.3 to 0.5 cm.
16. Change the fresh water several times while soaking for about 30 minutes to draw out excess salt.
When chewed, it should taste mild rather than salty.
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17. Place the cucumbers in a cotton cloth and squeeze out the water firmly.
The heart of oiji is its crisp bite; if you squeeze the water out halfway, the texture will be disappointing.
Even if it takes some effort, doing this ensures they stay delightfully crisp even after the seasonings release moisture.
18. Add all the seasonings for the oiji muchim and toss gently with your hands to finish.
You can adjust the amount of sugar or vinegar to your taste.
Cold Pickled Cucumber Soup (Oiji Naengguk)
Ingredients (serves 2-3): 1 pickled cucumber (oiji), 2.5 cups bottled water, 1 tbsp vinegar, 1/2 tbsp sugar, a little thinly sliced scallions, toasted sesame seeds
For the cold soup, slice thinly into rounds.
Add the cucumber to about 2 cups and a half of water and let it sit
so the salt draws out into the water, and use this as the cold soup without changing the water.
Add vinegar, sugar, and thinly sliced scallions or large green onion, then finish with toasted sesame seeds.
Ppunwife's tips
- Pour it directly into the container holding the cucumbers while it is still hot. A stainless steel or heat-resistant glass container works best.
- Press them down with a heavy stone or plate so they do not spoil.
- Skim off the foam, let it boil for over 3 minutes, allow it to cool completely, and pour it back over the cucumbers.
- For long-term storage, boil the brine once more, cool it completely, pour it back in, and store the container in the kimchi refrigerator; you will not need to boil the brine again until they are all eaten.
- The heart of oiji is its crisp bite; if you squeeze the water out halfway, the texture will be disappointing. Even if it takes some effort, doing this ensures they stay delightfully crisp even after the seasonings release moisture.
FAQ
What should I be careful about when washing the cucumbers?
If rubbing them with salt, be gentle so you do not scratch the surface, and leave the stems intact because removing them can cause the cucumbers to turn mushy.
Why do you re-boil and pour the brine again?
As moisture leaches out of the cucumbers, the brine becomes diluted. Re-boiling evaporates excess water and sterilizes the liquid, allowing the cucumbers to keep for a long time without spoiling.
Where should the fermentation take place?
In a cold refrigerator, fermentation does not proceed properly and takes too long, so they should be fermented in a shaded, well-ventilated spot at room temperature.
How do you remove moisture when making seasoned pickled cucumber (oiji muchim)?
Soak the thinly sliced cucumbers in water for about 30 minutes to reduce saltiness, then wrap them in a cotton cloth and squeeze out the water firmly to bring out their signature crisp texture.
