Korean Style Pickle (Oiji)-Banchan/Sidedish Recipe

Oiji/Korean Pickle
I love pickles with sandwiches and pastas. Although regular pickles we all know may be good for American food, there is a Korean style pickle called Oiji which Koreans love to eat as Banchan/Sidedish for a meal.
Instead of just eating it as a whole, Korean pickle served thinly sliced with chopped scallions on top. If pickle turns out to be too salty, pour some fresh water in the bowl. So, this may be a good banchan for people who's trying to stay away from unhealthy stuff since nothing else is added. This is more natural and healthier. Only thing we need is salt and vinegar and nothing else. This may be a good sidedish for anyone who's trying to eat more vegetables and/or trying to lose weight! Let's Start!

18-20 small Cucumbers
1/2 gallon water
1/3 cup salt
1 tbsp vinegar

First pour salt into water and bring it to boil.
Add vinegar just before turning your stove off. Turn stove off.
Soak in Salt water
Add clean cucumbers into the hot salt water and let it cool.

Store in a jar
When it cools, transfer cucumbers and salt water into a glass jar.
Make sure cucumbers are tightly placed and make sure to place something heavy or anything to push down (but not crush) cucumbers tightly in the jar to enhance pickling process. Young even suggest putting some chopsticks to tighten the top of cucumbers. And let it sit for 3-4 days.

When you are ready to eat, take some out, wash, and slice thinly. Top with scallions and some fresh water. You can also sprinkle red hot pepper flakes if desired. Adding water or red hot pepper flakes is totally your choice! But chopped scallions with pickles are really good!

*Variation:You can turn this into different spicy banchan. Mix pickle slices with some sesame oil, minced garlic, chopped scallion, sesame seeds (optional) and red hot pepper flakes. And there's another banchan for you! Enjoy!

Other Banchan/Sidedish Recipe:

Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake
Zucchini Jun

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Kimchi Fried Rice
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Kimchi Facts:

About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi


  1. Ooh thanks for posting all these recipes, I always end up buying banchan from the markets but i always wanted to learn.. I cant wait to try this for myself!

  2. Thanks for coming YJ ^^ let me know if there are any other ones that you might want to try yourself!

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