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Title: Korean-style Cucumber Pickles (oijangajji)
Added: Aug 20, 2009
Author: Maangchi
Duration: 7:56
Description:
Delicious pickles, and how to make 2 authentic sidedishes from them!Full recipe: http://www.maangchi.com/recipe/oijangajjiHow to make Korean style salty cucumber pickles (oijangajji):Ingredients:
Kirby cucumbers (5 pound: 2.5 kilograms), water, kosher salt, vinegar, apples1. Wash and drain 5 pounds of cucumbers.2. In a large pot put 9 cups water, 1 cup salt, and 1 cup vinegar.3. Remove the cores from two small apples. Slice the apples thinly and put them into the pot.
4. Stir the pot of brine and apple slices with a wooden spoon until the salt on the bottom of the pot has dissolved.5. Bring to a boil over high heat for about 40 minutes.6. Strain the cooked apples.7. Put the cucumbers into the hot brine. Turn them over with a wooden spoon8. Let the pot sit until the brine cools down.9. Move the cucumbers into a glass jar and pour the brine over the cucumbers.10. Close the lid and let it sit for 12-24 hours at room temperature11. Drain the cucumbers by pouring out the brine into a pot.12. Boil the brine again for 10 minutes to sterilize it.
*tip: leave the cucumber in the jar13. Turn off the heat and let the brine cool down.14.Pour the brine into the cucumbers and refrigerate it.
*tip: Wait at least 1 week to start eating
Yes, one week! : )Ok, let's make two kinds of authentic side dishes with oijangajji!Oijangajji muchim (Korean style cucumber pickle side dish)Ingredients:
2 pickled cucumbers (about ¾ to 1 cup), hot pepper flakes, garlic, green onion, green chili pepper, honey, sesame oil, roasted sesame seedsDirections:1. Slice 2 cucumber pickles thinly and put them into a mixing bowl.2. Add 1-2 ts of hot pepper flakes, 1 clove of minced garlic, 1 tbs chopped green onion, 2 ts chopped green chile pepper, ½ ts honey, and ½ ts sesame oil. Mix well with your hand.3. Transfer to a serving bowl and sprinkle ½ tbs roasted sesame seeds.Serve with rice!Oijangajji naengguk (cold cucumber pickle soup)Ingredients:
2 cucumber pickles, garlic, vinegar, hot pepper flakes, salt, green onion, green chile pepper, red chile pepper or red bell pepper, honey, and ice cubesDirections:1. Slice 2 pickled oijangajji thinly and put it into a glass bowl.2. Add 1 clove of minced garlic, 2 ts vinegar, 1 ts hot pepper flakes, 1 ts salt, 1 tbs chopped green chile pepper, 1 tbs chopped green onion, 1 tbs chopped red bell pepper or red chile pepper, 1 ts honey, and combine it with a spoon.3. Add 1 cup purified water, 7-8 ice cubes , and mix it.
Serve with rice.
Related Videos:
Videos related to 'Korean-style Cucumber Pickles (oijangajji)'
Channel: Howto
Tags: cucumber pickles korean cucumber pickles oijangajji tasty delicious vegetarian food cooking recipes video recipes maanchi's cooking show maangchi's recipes vegan healthy food health diet pickles maangchi kimchi jangajji cold soup koreanfood side dish banchan 오이지 오이장아찌 오이장아찌무침 오이장아찌냉국 장아찌
cucumber pickles korean cucumber pickles oijangajji tasty delicious vegetarian food cooking recipes video recipes maanchi's cooking show maangchi's recipes vegan healthy food health diet pickles maangchi kimchi jangajji cold soup koreanfood side dish banchan 오이지 오이장아찌 오이장아찌무침 오이장아찌냉국 장아찌
Youtube Comments: 135
boralady Says:
Mar 26, 2011 - how many days can i keep the pickled cucmber in a fridge maangchi?
Maangchi Says:
Mar 26, 2011 - until it runs out. You can enjoy your oijangahjji until it's gone. But if you make a lot, I recommend taking care of the salty juice from the jar a couple of times. Take only salty water by using a strainer, and boil and cool it down. Add the salty water to the jar again with the salty cucumbers. Good luck! : )
boralady Says:
Mar 26, 2011 - ma angchi? after cooling down the cucumber with brine and put it in the jar? should i put it in the fridge? while waiting for 24 hours?
Maangchi Says:
Mar 26, 2011 - yes, keep it in the fridge. You don't have to wait for 24 hours. Check the recipe on my website, please.
sooksavathk Says:
Jul 2, 2011 - @Maangchi I went to a Kbbq place today and I ate what I thought was cucumber Kimchi but there was nothing stuffed so i came here and I think it is the Oijangajji muchim it was sweet slightly salty and not tart at all i loved it i was wondering if it was the same because theirs really looks more like kimchi. Thank you!
econdah Says:
Jul 17, 2011 - Man, everything she makes is so fantastic!
econdah Says:
Aug 12, 2011 - Your food makes me crazy! It is all so delicious!!
992kirky Says:
Sep 9, 2011 - Omg I love you! You made something using all of my fav foods! Pickles, garlic, hot peppers, vinegar and salt!
xenia31479 Says:
Nov 4, 2011 - Hi maangchi! when i go to the korean restaurant near my neighborhood usually with the kimchi they bring us side dishes..in one of them there is this pickled i guess onion! it's sooooooooo tasty that i want to eat only this haha!do you know what is called and how can i make it? thanks :)
Maangchi Says:
Nov 4, 2011 - Yangpa Jangahjji Yangpa is onion and jangahjji is pickles.
xenia31479 Says:
Nov 4, 2011 - Ah I see. And is it made the same way you make the cucumber pickles as you show us in your video or there is another recipe? ^^
Maangchi Says:
Nov 4, 2011 - different, the recipe will be posted someday in the futre. Thank you!
xenia31479 Says:
Nov 4, 2011 - oh ok~ i can't wait thanks a lot!
Stephaniebobo Says:
Nov 30, 2011 - Hi, Maangchi, I love your recipes always. Would you please tell me what is the purpose of using the apple in it. And if I just eat it after soap it one week, as I not eat spicy, so will it be too salty. Do I need to add sugar? Please teach me if you have time to read this message. Thanks for your recipes before and after and future.
Maangchi Says:
Nov 30, 2011 - I used apple for flavor and sweetness but you can use sugar.
typhoidmary34 Says:
Jan 3, 2012 - Hi Maangchi, is this the same type of pickle that I see made with the long slender korean cucumbers?
Maangchi Says:
Jan 3, 2012 - yes, it is. It's very salty, so you will have to eat with steamed rice. Happy New Year!
delightracardeanne Says:
Jan 10, 2012 - Just a question, Maangchi, when you have examples of things you've made a week prior to the recording, do you give the extra as gifts, or do you throw it out? Just curious! I always wonder what chefs do when they have so much! :-)
jammingwithmarley Says:
Mar 11, 2012 - Cool
EvilValenStrife Says:
Apr 5, 2012 - I am not a fan of cucumber pickles but, yours look actually really good!
Maangchi Says:
Apr 11, 2012 - I can't answer you because I'm not sure about the result when you reduce the amount of salt. It may turn out soggy if you don't use enough salt. But do some experiments, Good luck!
ilovryuuki Says:
Apr 21, 2012 - Maangchi is it alright if I use maltose instead of honey and sugar?
junseobshin Says:
May 27, 2012 - Open a restaurant! :)
boralady Says:
Mar 25, 2011 - hope i have a sister like you maangchi!~