Summary of "오이장아찌 하루만에 먹는 초간단 간장 오이지 봄오이 여름오이 4계절 오이장아찌!"

Quick Soy Sauce Pickled Cucumber (오이장아찌) Ready in One Day

Ingredients

Cucumbers (spring, summer, or four-season variety)
Onion (optional, for added flavor)
Garlic (to taste)
Green chili pepper (to taste)
Red chili pepper (to taste)
Coarse salt (about a handful for salting cucumbers)
Soy sauce
Mirin (cooking wine)
Vinegar
Sugar
Alcohol (cheongju or mild soju, about 1/3 of a paper cup)

Note: Alcohol is used to extend storage life and add flavor; you can substitute with available mild soju or cheongju.

Equipment & Preparation

Container for marinating
Hanger or rack for drying cucumbers
Whisk for mixing sauce
Paper (not aluminum foil) to wrap or separate cucumbers during drying
Refrigerator for storing pickled cucumbers

Method

Prepare Cucumbers
- Wash cucumbers thoroughly and dry them.
- Cut cucumbers into quarters lengthwise, like squid or octopus legs.
- Leave about a finger-width of the top part intact to hold the quarters together.
- Insert a knife into the sheath to separate quarters but keep them attached at the top.
Salting and Marinating
- Place the cut cucumbers side by side in a container.
- Sprinkle a generous amount of coarse salt (about a handful) evenly over the cucumbers.
- Let them marinate for about 2 hours at room temperature.
- After 2 hours, water will be drawn out and cucumbers will become stiff.
- Rinse cucumbers under cold running water 1–3 times to remove excess salt.
- Drain well.
Drying
- Hang or place cucumbers on a hanger or rack in a shaded, well-ventilated area.
- Avoid direct sunlight and aluminum foil (which can react with salt and spoil the cucumbers).
- Dry cucumbers for about one day to reduce internal moisture.
- This drying step is crucial to prevent cucumbers from becoming soft after pickling and to increase storage life.
Prepare Pickling Sauce
- Mix soy sauce, cooking wine (mirin), vinegar, and sugar in a ratio of approximately 2:1:1:1.
- First dissolve sugar and salt in vinegar by whisking well.
- Add soy sauce and stir thoroughly.
- Add alcohol (cheongju or mild soju) to the mixture (about 1/3 of a paper cup), which helps dilute saltiness and extends shelf life.
- Do not boil this sauce; use it raw.
Pickling
- Cut dried cucumbers into bite-sized pieces (about half lengthwise).
- Optionally, add sliced onion, garlic, green and red chili peppers for flavor and spiciness.
- Place cucumbers and aromatics into a container.
- Pour the prepared sauce over the cucumbers.
- Close the lid and refrigerate.
Maturation
- Let cucumbers marinate in the refrigerator for at least 12 hours.
- Best flavor develops after about 24 hours.
- The cucumbers will become thick, plump, and flavorful in one day, ready to eat immediately.

Chef Tips & Notes

Drying cucumbers in the shade for about a day is key to preventing sogginess and prolonging shelf life.
Avoid aluminum foil for wrapping during drying; use paper or food-grade wraps instead.
Alcohol in the sauce acts as a preservative and enhances flavor without boiling.
The quick pickling method yields a thick, crunchy texture in just one day, unlike traditional longer fermentations.
Adjust spiciness by adding more or less chili peppers according to your preference.
This recipe works well year-round with different cucumber varieties.
Store pickled cucumbers in the fridge and consume within a reasonable time.

Variations

Add sliced onions and garlic for a sharper, deeper flavor.
Adjust chili peppers for desired heat level.
Use different types of alcohol (cheongju or mild soju) depending on availability.

Presenter/Channel: Not explicitly mentioned in subtitles. Source: Korean quick soy sauce cucumber pickle (오이장아찌) recipe from YouTube video titled “오이장아찌 하루만에 먹는 초간단 간장 오이지 봄오이 여름오이 4계절 오이장아찌!”