OIJI (KOREAN PICKLED CUCUMBERS)
Korean fermented cucumber pickles - crunchy with deep tangy flavor!
Provided by Hyosun
Number Of Ingredients 3
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.
OI MUCHIM
Light, refreshing and quick to prepare, this spicy cucumber salad is the perfect addition to summer meals. It's a treat on its own but can also be added to sandwiches, noodle dishes and more.
Provided by Food Network Kitchen
Time 45m
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
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.
HOW TO MAKE KOREAN PICKLED CUCUMBER: A RECIPE
Steps:
- Gather the ingredients.
- To make the dish, you'll need to begin by cutting cucumbers into either uniform strips or round slices. You can use mandoline for thinner strips, if you'd like.
- Next, you should sprinkle the cucumbers with sugar and salt and toss gently to combine.
- Once the cucumbers have been sprinkled, add vinegar. You need to stir it to make sure all of the cucumbers are coated.
- Once you've completed this step, let the cucumbers sit for about 20 minutes before serving them to your guests. If you've adjusted any of the ingredients, you may want to taste test one of the cucumbers yourself to make sure the flavor is exactly how you like it. If you're cooking the dish for your family, have a spouse or child try one of the cucumbers and let you know what they think about the seasoning.
Nutrition Facts : Calories 63 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 1748 mg, Sugar 12 g, Fat 0 g, ServingSize Servings 4, UnsaturatedFat 0 g
KOREAN-INSPIRED SLOPPY JOES AND QUICK PICKLES
Ground pork and beef are mixed with new ingredients like pears, sesame oil and gochujang to create this quick, easy, Korean-inspired take on the old favorite sloppy joe. The Quick Korean Pickles add a sweet crunch that rounds out the sandwich.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Gather your ingredients.
- For the pickles: Thinly slice the cucumber 1/4 to 1/8-inch thick. In a bowl, whisk up rice wine vinegar, sugar, chili flakes, salt and sesame oil. Add sliced cucumbers and toss.
- For sloppy joes: Peel and grate the pear on a wide tooth of box grater. Peel and chop the onion and slice or grate the garlic and ginger.
- Heat a skillet over medium-high to high heat. Add the oil, 2 turns of the pan, then add the meats and brown and crumble. Season with salt and pepper. Add pear, onions, garlic and ginger and stir a couple of minutes to soften. Add soy sauce, Worcestershire, chili paste, stock, sugar and sesame oil. Bring to a bubble and reduce heat to simmer, 10 to 15 minutes.
- Serve beef on rolls with scallions and fresh or pickled chili peppers and quick pickles.
FLASH KOREAN JAPANESE STYLE CUCUMBER AND DAIKON PICKLES
This is so simple. You use the equal amount of mirin, soy sauce, and rice vinegar as base for the pickle. My SIL's friend, Michelle brought this out for a dinner one night and I loved it because it was so simple to make. You can use any combination of cut up vegetable slices or chunks such as cucumbers, carrots, daikon, turnips, green beans, okra, etc. These pickles last in the refrigerator a long time - at least 6 months or so. As they age, the pickles will get stronger tasting - but I just love them that way! In addition to the main 3 pickle ingredients, you can add garlic, Korean chili peppers, Japanese chili peppers, sesame oil, kochujan, etc. I like to keep mine simple with garlic and Korean/Japanese red chili peppers only. As you eat the pickles, you can continue to add more fresh veggies to the jar. As time goes, the pickling brine will weaken from the liquids released by various vegetables and at some point in time needs to be redone. Serving is a total guess. Note: If you are using thick skinned American style cucumber, peel, seed and cut in half lengthwise first. If you are using Japanese, hothouse, or long thin cucumbers, no need to peel, seed, or cut in lengthwise first.
Provided by Rinshinomori
Categories Vegetable
Time 15m
Yield 3 3/4 cups, 30 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a glass jar with a screw on top or close fitting top.
- The vegetables will release liquids as they pickle. Shake them every now and then for the first 3-4 days.
- Keep in refrigerator and enjoy with Korean or Japanese themed meals. Great on barbecues.
Nutrition Facts : Calories 8.6, Sodium 294.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 0.7
KOREAN CHEESEBURGERS WITH SESAME-CUCUMBER PICKLES
These double-stacked cheeseburgers bring all the savory-sweet flavors of grilled Korean barbecue. A garlicky scallion marinade helps build flavor three different ways: stirred into burger mix, brushed on the patties to form a glaze, and combined with mayonnaise to create a special sauce. The burgers are formed into thin patties, set on a baking sheet and broiled for maximum caramelization and weeknight ease. Roasted sesame oil rounds out tangy pickles and bolsters the burger with extra umami.
Provided by Kay Chun
Categories burgers, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, combine vinegar, 1 teaspoon salt and 1 teaspoon sugar, stirring to dissolve the sugar. Add cucumbers and toss to coat, then let stand at room temperature.
- Heat broiler to high and set oven rack set 6 inches from heat. In a small bowl, combine soy sauce, scallions, garlic, 1/2 teaspoon pepper and remaining 2 tablespoons sugar. Mix well, stirring until the sugar is dissolved. Transfer 1 tablespoon of the marinade to a small bowl and stir in mayonnaise and ½ teaspoon sesame oil. Set aside.
- In a medium bowl, combine beef and 3 tablespoons of the scallion marinade. Gently mix to incorporate. Form into 8 thin patties (each about 4 ½ inches wide) and arrange in a single layer on a rimmed baking sheet. Brush tops with half of the remaining marinade. Flip and brush with the remaining marinade. Broil until golden and caramelized on top, about 4 minutes.
- Arrange cheese on 4 patties, top with the remaining patties and let stand until cheese melts, about 1 minute.
- Pour off all the liquid from the cucumbers and stir in the remaining 2 teaspoons sesame oil.
- Smear the cut side of the buns with some of the seasoned mayonnaise. Arrange bottom buns on plates. Layer with lettuce, onion, tomato, double-stack burgers, pickles and top bun. Serve with extra pickles on the side.
KOREAN CUCUMBER PICKLE
The longer the cucumbers have to soak up the flavors of the marinade the more delicious they will be.
Provided by Martha Stewart
Categories Vegetables
Number Of Ingredients 8
Steps:
- In a shallow dish whisk together the soy sauce, vinegar, sesame oil, salt, and cayenne. Add the cucumber, scallion, and garlic. Stir to combine. Press down and spread out cucumbers in dish. Cover and refrigerate for at least one hour but up to 2 days.
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- Slice cucumbers (I like to use an OXO mandoline and slice directly into a colander.) Sprinkle with a little Kosher salt (about 1/2 tsp) but don’t make the cucumbers too salty.
- Put a plate underneath the colander and set aside for about 2 hours (or for a more pickled cucumber dish, leave overnight).
- After the allotted time, taste a slice to see if it’s too salty, and if so, squeeze them a little in paper towels to remove some of the saltiness.
- In a separate bowl, combine the sugar, rice vinegar, garlic, ginger juice (if using), green onions and hot pepper, to taste.
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