How To Make Korean Pickled Cucumber A Recipes

OIJI (KOREAN PICKLED CUCUMBERS)

Steps:

• Rinse the cucumbers, and air dry or pat dry with a paper towel.
• Bring the water and salt to a boil, and continue to boil for 3 or 4 minutes.
• Place the cucumbers in a jar or a container (heat proof, BPA free). Pour the boiling water directly over the cucumbers, or you can put the cucumbers in the pot with the boiling water.
• Keep them entirely submerged in the water by weighing them down with a heavy plate or bowl. When the salt water has cooled down, close with the lid, and let stand at room temperature.
• After 2 to 3 days, pour the brine out into a large pot, and boil it for a few minutes. If there's a while film (golmaji) on the surface of the water, strain it out before boiling. Then, cool completely.
• Pour the cooled brine back over the cucumbers. Close with the lid, and ferment at room temperature for 5 to 7 days, and then refrigerate. The color of oiji should be between olive green and yellow at this point. They can be eaten, but the flavor will further develop with more time, 2 to 3 weeks to a few weeks.
• To serve, thinly slice the cucumber and soak in fresh water until the desired salt level is achieved. You can also cut the cucumber into about 2-inch logs and quarter each one lengthwise. Sprinkle with some gochugaru and/or sesame seeds and garnish with chopped scallion, if desired. You can also add a little bit of vinegar to taste and drop in a couple of ice cubes.

KOREAN QUICK CUCUMBER PICKLE IS SO EASY TO MAKE

Steps:

• Quarter the cucumbers lengthwise and sprinkle the cut sides with the sea salt.
• Grate or finely julienne the carrot. Also cut the scallions into fine julienne strips.
• Mix the ginger, garlic, fish sauce, and gochugaru into a paste. Add the carrot, scallion, and cucumbers. Mix to coat the cucumbers well.
• Pack the Korean Quick Cucmber Pickle mixture into jars. Add a bit of spring (or distilled water) until the pickles are about ⅓ submerged. Cover jars with lids and allow to sit at room temperature for 24 hours.
• Refrigerate. They're ready to eat but the flavor will improve over the next few days.

SPICY KOREAN CUCUMBER PICKLES (OI MUCHIM)

Steps:

• Squeeze the cucumber pieces firmly to release more water; doing this in small handfuls will be the most effective.
• Cover and chill the pickles for at least 30 to 60 minutes before serving.

OI MUCHIM

Steps:

• Toss the cucumber with the red pepper flakes, sugar and salt in a medium bowl until well combined. Cover with plastic wrap and let "cure" at room temperature, tossing halfway through, until the cucumber has softened and released some liquid, about 30 minutes. Transfer to a colander and drain well (do not rinse).
• Whisk together the rice wine vinegar, sesame oil, fish sauce and garlic until combined. Pour over the cucumber mixture, add the sesame seeds and toss until well combined. Enjoy immediately or refrigerate in an airtight container for up to 5 days.