Main ingredients 🥩
cucumberssoy saucevinegar
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.
🙋 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.
Ingredients needed 🛒4 servings
- 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.
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