Cucumber Pickle Oi jangajji Recipe Video
Cucumber Pickle Oi Jangajji is the soy sauce version of Korean Cucumber Pickles, with a tangy and spicy flavour.
Summary
Difficulty LevelVery EasyHealth IndexJust Enjoy
Ingredients
6 cucumbers
6 green hot peppers
3 cups soy sauce
1 cup rice vineger
1 cup sugar
honey
sesame oil
chilli powder
green onion(chopped)
sesame seeds
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.
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.
