Preserved Cucumber (Oiji) 아삭아삭 오이지 500g

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Preserved Cucumber (Oiji) 500g
아삭아삭 오이지 500g

How to make Oi Muchim (Seasoned preserved cucumber salad)

1. Take out preserved pickle from bag and soak it in water for 15-20 minutes. This is to get rid of excess salt.
2. Drain excess liquid. Avoid squeezing them because they will bruise.
3. Mix well with all of the ingredients. (per approx. 2 cucumbers)
  • 1 tablespoon Korean red pepper flakes – use less if desired
  • 1 tablespoon chopped scallion (optional)
  • 1/2 teaspoon minced garlic 
  • 1 teaspoon vinegar
  • 1/2 teaspoon sugar or corn syrup
  • 1 teaspoon sesame seeds
  • 1 teaspoon sesame oil

How to make Oi Mul Kimchi (Preserved cucumber water Kimchi)

1. Take out preserved pickle from bag and wash in water.
2. Slice thinly.
3. Add clean water and all of the ingredients. (per approx. 2 cucumbers)

  • 1 tablespoon chopped scallion
  • 1/2 teaspoon plum extract
  • 1 teaspoon vinegar
  • A pinch of Korean red pepper flakes – use less if desired
  • 2 drops of sesame oil (optional)

4. Add ice cubes before seving.

오이지 맛있게 먹는 방법

오이지 조리방법은 무침과 물김치로 나눕니다. 통오이지의 경우 염도를 빼지 않고 포장하기 떄문에 그대로 드시면 짠맛이 강합니다. 하기 시간을 참조하여 물에 염도를 빼신 후 조리하시면 기호에 맞는 맛을 즐길 수 있습니다.

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