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Kim Dae-seok's Traditional Oiji | 모두의 레시피

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Kim Dae-seok
Kim Dae-seok's Traditional Oiji

Kim Dae-seok's Traditional Oiji

Name: Kim Dae-seok's Traditional Oiji
Cook time: 40 min
Total time: 40 min
Yield: 10 servings
Cuisine: Korean
Ingredients: white cucumber 50 pieces; natural sea salt 6 cups (1.2kg, based on 200ml cup); new sugar half large spoon; chili seeds half cup; soju 1 bottle (640ml); water 5L

A Traditional Oiji made by blanching white cucumbers in boiling salt water for 30 seconds each, then aging them in a brine with chili seeds and soju.

40 min Difficulty Normal side dish

Main ingredients

white cucumberchili seedssoju

Ingredients needed 10 servings

white cucumber 50 pieces

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8 hrNormalside dish

CucumberChili seedsSoju

Summer specialtyLarge batchRice companion

natural sea salt 6 cups (1.2kg, based on 200ml cup)

new sugar half large spoon

chili seeds half cup

soju 1 bottle (640ml)

water 5L

Recipe

Soak 50 white cucumbers in water for 10 minutes, then rinse gently under running water and drain thoroughly on a colander. Avoid rubbing the cucumbers with salt, as this may cause surface damage and affect fermentation.
Place half a cup of chili seeds into a muslin bag or cotton pouch, making sure the opening is securely tied to prevent leakage.
Pour 5L of water into a large pot, bring to a boil, then add 6 cups of natural sea salt, half a large spoon of new sugar, and the chili seed pouch. Stir gently until the salt is fully dissolved.
Once the brine is boiling vigorously, carefully add the cucumbers in batches of about 10 at a time. Blanch for exactly 30 seconds, then immediately remove and drain.
After removing all cucumbers, turn off the heat and let the brine cool partially—allow it to sit until the steam has completely dissipated and the liquid reaches lukewarm temperature.
Pack the blanched cucumbers tightly into a large storage container, place the chili seed pouch on top, and press down firmly using a light weight stone or plate to keep them submerged.
Carefully pour the lukewarm brine into the container without overflowing. To blend the flavors smoothly, finally add the entire bottle of soju (640ml) evenly over the surface.
Seal the container tightly and age in a cool, dark place such as a shaded balcony or utility room for one week. Once the cucumbers develop a delicate golden hue and have properly fermented, store them sealed with the weight stone.

Clean cucumbers gently under running water without causing surface damage, and prepare the chili seed pouch separately.
Boil the salt water with natural sea salt, new sugar, and the chili seed pouch. Blanch cucumbers in batches of 10 for exactly 30 seconds, then cool.
Place cucumbers and chili seed pouch into the aging container. Add lukewarm brine and one bottle of soju, then age for one week.

Cooking tips

Rinse cucumbers gently under running water to avoid surface damage.
Add cucumbers in batches of about 10 at a time and blanch for exactly 30 seconds in boiling salt water.
Press down with a weight stone or plate to keep cucumbers submerged and prevent floating.

Recommended for

Those who want to make Traditional Oiji that stays crisp and refreshing with a tangy, salty flavor even after long storage.
Those who wish to prepare a hearty side dish in advance to enjoy through summer with minimal effort.

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Kim Dae-seok's Waterless Oiji

A Waterless Oiji made by soaking Korean cucumbers in plum syrup, sea salt, and soju, with dried garlic skins and chili seeds added for flavor.

30 minEasyside dish

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A refreshing summer side dish that preserves the crisp texture of fresh cucumber while infusing it with the spicy aroma of green chili in a sweet and sour syrup

40 minVery easyside dish

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Kim Dae-seok's Traditional Oiji

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒10 servings