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Yoon Yi-ryeon's Oiji | 모두의 레시피

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Yoon Yi-ryeon's Oiji

Yoon Yi-ryeon's Oiji

Name: Yoon Yi-ryeon's Oiji
Cook time: 7200 min
Total time: 7200 min
Yield: 50 servings
Cuisine: Korean
Ingredients: 50 cucumbers; 5 cups sea salt (800ml, 800g); 4kg starch syrup (enough to cover 60% of the cucumbers); 2 cups vinegar (300ml); 2 cups soju; 2 cups sugar (optional)

These are sweet, tangy, and not overly salty oiji. This is a large-batch recipe for 50 cucumbers, made rich and savory with plenty of starch syrup.

5 days Difficulty Normal side dish

Main ingredients

cucumberssea saltstarch syrupvinegarsojusugar

Ingredients needed 50 servings

Shop ingredients on Coupang(Ad)

cucumbers sea salt starch syrup vinegar sugar

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50 cucumbers

5 cups sea salt (800ml, 800g)

4kg starch syrup (enough to cover 60% of the cucumbers)

2 cups vinegar (300ml)

2 cups soju

2 cups sugar (optional)

Recipe

Wash the cucumbers and dry them with a clean kitchen towel or paper towel.
Place the cucumbers in a container and sprinkle with sea salt at a ratio of 1 cup salt per 10 cucumbers. Also sprinkle with sugar, vinegar, and soju.
Pour starch syrup over the cucumbers until they are about 60% submerged.
Cover and let sit for two days, then press the cucumbers down so they are completely submerged in the liquid.
They will be ready after 4–5 days of pickling. Transfer to a clean container for storage.

Wash and dry the cucumbers, then place them in a container.
Sprinkle with salt, sugar, vinegar, and soju, then pour starch syrup over them.
After two days, press the cucumbers down to submerge them, and pickle for 4–5 days.

Cooking tips

If the cucumbers are exposed above the liquid, mold may form, so be sure to press them down until they are completely submerged.

Recommended for

those looking for a traditional Korean side dish.
those who want to make a large batch of oiji.
those who prefer less salty oiji.

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Yoon Yi-ryeon's Oiji

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒50 servings