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4 recipes found.

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

Oi sobagi with a refreshing broth and long-lasting crunch, made by blending cold rice and sweet radish instead of glutinous rice paste

A crisp, rice-stealing summer kimchi that stays crunchy without turning mushy, using the secret boiling salt water shower method.

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.