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I’m introducing Korean style salty cucumber pickles (oijangajji). Unlike Western cucumber pickles, oijangajji is seasoned with a lot of other condiments and spices, which makes it good for side dishes. After we make the pickles I’ll show you how to make two side dishes that use oijangajji.
When you choose cucumbers, make sure they are firm and the skin of the cucumbers is dark green, so that it will be crunchy when they are made into pickles.
Kirby cucumbers (5 pound: 2.5 kilograms), water, kosher salt, vinegar, apples
Yes, one week! : )
Ok, let’s make two kinds of authentic side dishes with oijangajji!
Serve with rice!
Serve with rice.
Posted Thursday, August 20th, 2009 at 5:36 pm
Tagged: cooking blog, cucumber pickles, cucumber soup, food blog, 오이장아찌, 오이장아찌 냉국, jangachi, jangajji, korean food, Korean recipes, Pickled cucumber, side dish
Originally posted on August 20, 2009 at 5:36 pm by Maangchi
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