Korean Pickled cucumber, Oiji Recipe & Video
- 1 pack enoki mushrooms (about 5 oz)
- 1 tbsp soy sauce
- 1 tbsp gochugaru (Korean red chili flakes)
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp sugar
- 1 tbsp water
- 1/2 green onion, chopped
- 1 tsp sesame seeds
- Trim enoki mushrooms and separate into smaller bundles.
- Mix soy sauce, gochugaru, sesame oil, garlic, sugar, and water in a bowl.
- Heat sauce in a pan and add enoki mushrooms. Cook for 2 to 3 minutes until tender.
- Garnish with green onions and sesame seeds. Serve warm or at room temperature.
Hey everyone! Today I’m sharing a recipe for one of my all-time favorite Korean side dishes: Oiji (Korean pickled cucumber). If you love adding a crunchy, salty kick to your meals, this Oiji recipe is perfect for you! It’s a traditional fermented dish that my mom still makes using the old-school method, and I’m excited to share it with you.
What is Oiji?
Oiji is a delicious Korean salted and fermented cucumber. It’s a versatile dish that can be enjoyed on its own, added to bibimbap, or even swapped for pickled radish in kimbap. The fermentation process gives the cucumbers a tangy, savory flavor, and the best part? You can store and enjoy Oiji for up to a year!
Health Benefits of Old Cucumber
Old cucumbers, like the ones used for Oiji, are packed with fiber and water content, making them great for digestion and hydration. They are also rich in vitamins and antioxidants, making this fermented dish not just tasty, but healthy too!
