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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.
  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

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
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 181 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.9%

Saturated Fat 0.2 g0.99%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5399.3 mg225%

Total Carbohydrates 38 g12.7%

Dietary Fiber 1.8 g7.1%

Sugars 29.5 g

Protein 7 g14.2%

Vitamin A 9% Vitamin C 37.4%

Calcium 4.7% Iron 13.7%

*Based on a 2000 Calorie diet


Cucumber Pickle Oi Jangajji Recipe Video