Okjubu's Summer Oi-jangajji
A super simple summer oi-jangajji that maximizes crunchiness using the liquid from the cucumbers themselves without any added water.
Ingredients needed 4 servings
Recipe
Cooking tips
- Without adding water, the cucumbers naturally release their liquid, preventing sogginess and keeping them crunchy even during long storage.
- After about half a day, when the cucumbers turn slightly yellowish, you can enjoy them immediately.
Recommended for
- Those who want a refreshing and crunchy banchan to stimulate appetite in summer.
- Those who want to make a super simple pickle with minimal use of heat.
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