This Man's Cook's Oi-jjichojul-im

Name: This Man's Cook's Oi-jjichojul-im
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: cucumber 3 pieces; green chili pepper 5 pieces; fresh water 600ml; vinegar 6 tablespoons; sugar 2 tablespoons

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 min Difficulty Very easy side dish

Main ingredients

cucumbergreen chili peppervinegar

Ingredients needed 4 servings

cucumber 3 pieces
green chili pepper 5 pieces
fresh water 600ml
vinegar 6 tablespoons
sugar 2 tablespoons

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cucumber green chili pepper vinegar

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Recipe

Prepare 3 cucumbers by trimming both ends, dividing them into thirds, then slicing lengthwise into 4 to 6 equal strips, cutting each into finger-thick pieces.
Soak the sliced cucumbers in plenty of fresh water for about 10 to 20 minutes to lightly remove excess saltiness from the surface.
Wash 5 green chili peppers thoroughly, remove the stems, and finely chop them.
In a bowl, mix 600ml fresh water, 6 tablespoons vinegar, and 2 tablespoons sugar, stirring until the sugar is completely dissolved to make a sweet-and-sour brine.
Remove the cucumbers from the water and drain them well using a colander to remove all moisture.
At the bottom of a storage container, evenly spread the finely chopped green chilies.
Arrange the drained cucumbers neatly on top of the chilies, then pour the prepared sweet-and-sour brine over them just enough to cover.
Close the lid and refrigerate for at least 20 minutes to chill and mature before serving.

Slice cucumbers lengthwise into long strips, soak in water to reduce saltiness, and finely chop green chilies.
Mix fresh water, vinegar, and sugar thoroughly to create a sweet-and-sour brine.
Place chopped chilies at the bottom of a container, add cucumbers, pour in the brine, and refrigerate to chill.

Cooking tips

Cutting cucumbers lengthwise instead of round helps retain more moisture, resulting in a much crisper texture that lasts longer.
Placing the chopped green chilies at the very bottom of the container ensures their spicy flavor gradually infuses into the brine.
Before serving, taste the finished brine and adjust to your preference—add more vinegar for extra tang or more sugar for sweeter flavor.

Recommended for

Those looking for a refreshing, cooling side dish to enjoy with plain rice when feeling sluggish from summer heat.
People who want to try a new style of oi-jji dish with a juicy broth, different from the usual dry oi-jji salad.

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This Man's Cook's Oi-jjichojul-im

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒4 servings