maangchi rice Korean-style Cucumber Pickles (oijangajji:오이장아찌)

Delicious pickles, and how to make 2 authentic sidedishes from them!
Full recipe: http://www.maangchi.com/recipe/oijang...


How to make Korean style salty cucumber pickles (oijangajji):
Ingredients:
Kirby cucumbers (5 pound: 2.5 kilograms), water, kosher salt, vinegar, apples

1. Wash and drain 5 pounds of cucumbers.
2. In a large pot put 9 cups water, 1 cup salt, and 1 cup vinegar.
3. Remove the cores from two small apples. Slice the apples thinly and put them into the pot.

4. Stir the pot of brine and apple slices with a wooden spoon until the salt on the bottom of the pot has dissolved.
5. Bring to a boil over high heat for about 40 minutes.
6. Strain the cooked apples.
7. Put the cucumbers into the hot brine. Turn them over with a wooden spoon
8. Let the pot sit until the brine cools down.
9. Move the cucumbers into a glass jar and pour the brine over the cucumbers.
10. Close the lid and let it sit for 12-24 hours at room temperature
11. Drain the cucumbers by pouring out the brine into a pot.
12. Boil the brine again for 10 minutes to sterilize it.
*tip: leave the cucumber in the jar
13. Turn off the heat and let the brine cool down.
14.Pour the brine into the cucumbers and refrigerate it.
*tip: Wait at least 1 week to start eating

Yes, one week! : )
Ok, let's make two kinds of authentic side dishes with oijangajji!

Oijangajji muchim (Korean style cucumber pickle side dish)
Ingredients:
2 pickled cucumbers (about ¾ to 1 cup), hot pepper flakes, garlic, green onion, green chili pepper, honey, sesame oil, roasted sesame seeds
Directions:
1. Slice 2 cucumber pickles thinly and put them into a mixing bowl.
2. Add 1-2 ts of hot pepper flakes, 1 clove of minced garlic, 1 tbs chopped green onion, 2 ts chopped green chile pepper, ½ ts honey, and ½ ts sesame oil. Mix well with your hand.
3. Transfer to a serving bowl and sprinkle ½ tbs roasted sesame seeds.
Serve with rice!
Oijangajji naengguk (cold cucumber pickle soup)
Ingredients:
2 cucumber pickles, garlic, vinegar, hot pepper flakes, salt, green onion, green chile pepper, red chile pepper or red bell pepper, honey, and ice cubes
Directions:
1. Slice 2 pickled oijangajji thinly and put it into a glass bowl.
2. Add 1 clove of minced garlic, 2 ts vinegar, 1 ts hot pepper flakes, 1 ts salt, 1 tbs chopped green chile pepper, 1 tbs chopped green onion, 1 tbs chopped red bell pepper or red chile pepper, 1 ts honey, and combine it with a spoon.
3. Add 1 cup purified water, 7-8 ice cubes , and mix it.

Serve with rice.

maangchi rice Korean-style Cucumber Pickles (oijangajji:오이장아찌)
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How-to & Style	Upload TimePublished on 20 Aug 2009

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