Main ingredients 🥩
Oi-jjimGochugaruGanjangChamgireumGarlicTohggaeChopped green onion
Okjubu's Crunchy Oi-jjim
A spicy, tangy, and hearty side dish made with perfectly drained oi-jjim for an intense crunch and satisfying chewiness.
🙋 Recommended for
- ⭐ Those looking for the perfect side dish to pair with chilled barley tea rice on days when appetite is low
- ⭐ Those wanting to make a crisp oi-jjim that stays dry and crunchy even after long storage
Ingredients needed 🛒2 servings
- Oi-jjim 2 pieces
- Gochugaru 1 tablespoon
- Sugar 1/2 tablespoon
- Ganjang 1/2 tablespoon
- Chamgireum 1/2 tablespoon
- Minced garlic 1/2 tablespoon
- Tohggae 1/2 tablespoon
- Chopped green onion to taste
Recipe 🍳
- Rinse the oi-jjim lightly under running water, then slice into thin, round pieces.
- Place the sliced oi-jjim in a cloth and secure it tightly. Insert wooden chopsticks on both sides and twist in opposite directions to squeeze out as much moisture as possible.
- In a bowl, combine gochugaru 1 tablespoon, sugar 1/2 tablespoon, tohggae 1/2 tablespoon, ganjang 1/2 tablespoon, chamgireum 1/2 tablespoon, and minced garlic 1/2 tablespoon to make the seasoning mixture.
- Add the well-squeezed oi-jjim to the seasoned bowl and mix thoroughly by hand, pressing firmly to coat evenly.
- Once the seasoning is evenly distributed, transfer to a serving plate and sprinkle chopped green onion and tohggae generously.
- Slice the oi-jjim thinly and uniformly.
- Use a cloth to squeeze out as much moisture from the oi-jjim as possible.
- Prepare the seasoning mix with gochugaru, sugar, garlic, ganjang, chamgireum, and other ingredients.
- Mix the oi-jjim with the seasoning and top with chopped green onion and sesame seeds.
Cooking tips 💡
- Squeeze the moisture from the oi-jjim completely—this ensures no liquid forms over time and maintains its crisp texture throughout.
- If the oi-jjim is too salty, soak the sliced pieces in cold water for 5–10 minutes to reduce saltiness before squeezing out the moisture.
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