Okjubu's Summer Oi-jangajji

Name: Okjubu's Summer Oi-jangajji
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Cucumbers, as needed; Soy sauce, 1 cup (180ml); Sugar, 1/2 cup; Vinegar, 1 cup

A super simple summer oi-jangajji that maximizes crunchiness using the liquid from the cucumbers themselves without any added water.

15 min Difficulty Easy side dish

Main ingredients

cucumbers soy sauce vinegar

Ingredients needed 4 servings

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cucumbers soy sauce vinegar

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Cucumbers, as needed

Soy sauce, 1 cup (180ml)

Sugar, 1/2 cup

Vinegar, 1 cup

Recipe

Slice the cucumbers into thick rounds about 1cm thick and place them in an airtight container.
In a pot, bring 1 cup of soy sauce and 1/2 cup of sugar to a brief boil.
Immediately pour the boiled soy sauce mixture over the cucumbers in the container.
Evenly sprinkle 1 cup of vinegar over the top, then close the lid.
Let it sit at room temperature for about half a day, turning the container occasionally to marinate evenly.

Slice cucumbers into 1cm thick rounds.
Boil soy sauce and sugar, pour over cucumbers, and add vinegar.
Marinate for half a day, turning occasionally.

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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Okjubu's Summer Oi-jangajji

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Ingredients needed 🛒4 servings