Crispy Oi Jangajji (Pickled Cucumber) with Onion
A crunchy oi jangajji (pickled cucumber) side dish made with onion by pouring boiling hot soy pickling liquid over the vegetables.
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 oi jangajji uses less soy sauce and adds salt to keep the color clear and bright. Pouring the boiling pickling liquid directly over the cucumbers while hot ensures their signature crisp, crunchy texture. With a spicy kick from Cheongyang chili peppers, it makes the perfect side dish for rich grilled meats or Western meals.
- Servings
- about 7–8 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Cucumber7
- Onion1 (large)
- Cheongyang chili pepper (hot green chili)2
- Bird's eye chili7 (optional)
Soy pickling liquid
- Water3 cups
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 cup
- Salt2 tbsp
- Vinegar2 cups
- Sugar1 cup
- Soju1/2 cup
- Wash the cucumbers thoroughly and dry them completely of any moisture, then trim off both ends.
- Save the thin outer layers of the onion for another use; using mostly the thick inner layers yields a better crunchy bite.
Steps
Prepare the ingredients
Wash the cucumbers and dry them thoroughly so no moisture remains.
If water gets into the pickling liquid, it dilutes the brine and can cause spoilage.
Trim off both ends.
Cut the vegetables
Slice them thick into rounds. You can also cut them into sticks.
Onion goes wonderfully with oi jangajji, so prepare 1 large onion and cut it into pieces similar in size to the cucumbers.
Prepare 2 spicy Cheongyang chili peppers (hot green chili) and slice them as well.
Place all the ingredients in a bowl.
Boil the pickling liquid
Pour 1 cup sugar, 2 cups vinegar, and 3 cups water into a pot.
Add 1 cup regular soy sauce (jin-ganjang) and 2 tbsp salt.
Seasoning only with soy sauce makes the pickles too dark, so these days I balance it with salt to make a lighter pickling liquid.
Bring to a rolling boil for about 30 seconds, then...
Pour the pickling liquid
Pour it straight into the bowl over the cucumbers.
Pouring the boiling pickling liquid directly shrinks the skin slightly and makes the texture crisp and crunchy.
My chilies were not very spicy, so I tossed in a few bird's eye chilies before pouring the pickling liquid.
Stir occasionally as the liquid cools so the color infuses evenly.
The color will develop fully after 1 hour. Once it has cooled completely, pour in 1/2 cup soju for its sterilizing and preservative effects, and mix well.
Finish
Transfer to a container, let it ferment overnight, and keep it in the refrigerator starting the next day to enjoy.
Ppunwife's tips
- Boiling with only soy sauce causes the vegetables to lose their natural color and look dull; cutting back on soy sauce and adding salt gives you pickles with a bright, appetizing color.
- Pouring the pickling liquid over the cucumbers boiling hot shrinks their surface slightly and keeps the texture delightfully crunchy.
- Adding soju once the pickling liquid has completely cooled acts as a natural sterilizer and preservative, so you do not need to reboil the brine repeatedly until everything is eaten.
FAQ
Why pour the pickling liquid while it is boiling hot?
Pouring the boiling pickling liquid directly without letting it cool tightens the surface of the cucumbers and preserves their crisp, crunchy bite.
Why add soju to the pickling liquid?
It provides sterilizing and preservative effects, keeping the pickles fresh so you do not need to reboil the pickling brine.
Why must the cucumbers be dried completely?
Any leftover water from washing dilutes the pickling brine, which can cause the pickles to spoil.
When can I start eating it?
Transfer it to an airtight container, let it sit at room temperature overnight, and enjoy it chilled from the refrigerator starting the next day.
