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Cucumber Pickle Oi Jangajji

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Cucumber Pickle Oi Jangajji is the soy sauce version of Korean Cucumber Pickles, with a tangy and spicy flavour.
Ingredients
  Cucumbers 6
  Hot green pepper 6
  Soy sauce 3 Cup (48 tbs)
  Rice vinegar 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Honey 1 Teaspoon
  Sesame oil 1 Teaspoon
  Chilli powder 1 Teaspoon
  Green onion 1 , chopped
  Sesame seeds 1 Teaspoon
Directions

In a pan add the soy sauce, rice vineger and sugar; dissolve the sugar and bring to a boil. Place the cucumbers in a container, pour over the brine, submerge the cucumbers well into the brine, cover and keep for a day.
Remove the brine into a pan, allow to boil for 10 min, cool. Place the green hot peppers alongwith the cucumbers in the container and pour over the brine; keep covered for further 2 days.
Again remove the brine into a pan, allow to boil for 10 min, cool and pour the brine over the cucumbers and peppers in the container; keep covered in the refrigerator for further 7 days.
Remove and slice a cucumber and a pepper, place in a bowl, add the honey, sesame oil, chilli powder, green onion, and sesame seeds; mix well and serve.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Korean
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Servings: 
8

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