Cultural background
Pickled vegetables are long-lasting side dishes, commonly served in Korean home meals and restaurants, typically enjoyed in small portions with rice.
Similar dishes
Pickled Garlic
장아찌 (마늘) · jang-ajji (maneul)
A savory and crunchy side dish made by pickling garlic in soy sauce and vinegar. It is eaten in small amounts with rice.
Pickled Radish
장아찌 (무) · jang-ajji (mu)
A salty and crispy side dish made by pickling radish in soy sauce and vinegar. It is served in small amounts with rice.
Pickled Perilla Leaves
장아찌 (깻잎) · Jang-ajji (kkaet-ip)
A savory and crunchy side dish made by pickling perilla leaves in soy sauce and vinegar, perfect to accompany rice.
Cucumber Namul
오이나물 · oi-na-mul
Thinly sliced cucumbers seasoned with salt and tossed with sesame oil and garlic, creating a light and refreshing side dish.
Naeng-i-namul
냉이나물 · naeng-i-na-mul
Blanched naengi seasoned with soy sauce and sesame oil, a light and nutty vegetable side dish.
Cucumber Salad
오이무침 · oi-muchim
A side dish made by thinly slicing cucumbers and mixing them sweet and sour with gochugaru, vinegar, sugar, and more.
Goes well with
Ingredients
How it's made
- 1Wash cucumbers thoroughly and cut into appropriate sizes.
- 2Mix soy sauce, vinegar, and sugar to create the pickling sauce.
- 3Soak the cut cucumbers in the pickling sauce and let them mature in the refrigerator.
- 4After about a day, the flavors develop, making them ready to eat.
Nutrition
* Estimated values per serving.
Allergens
No allergen data.
Suitable for vegetarian and vegan diets, but the soy sauce may contain gluten.
How to order
오이 장아찌 주세요
Oi jang-ajji ju-se-yo
Please give me pickled cucumbers