Korean Grandma’s Pickled Cucumbers (Oi-ji) & Spicy Salad Recipe for Hot Summers 🥒🌶️”

Korean cucumber pickles 🥒 Oi-ji recipe: learn how to salt and ferment cucumbers into crunchy golden pickles, plus a spicy Oi-ji Muchim salad — a refreshing Korean summer side dish.

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🥒 Cucumbers Growing in My Summer Garden

“Fresh cucumbers growing in the summer garden 🌱”

Every summer, my little backyard fills with cucumbers. I still remember the joy of seeing them hang heavy and green under the sun.

Not long ago, I shared my recipe for Makgeolli Steamed Bread (Sul-ppang) — a fluffy, fermented treat made with rice wine. Today, I’m bringing you something much more refreshing: Oi-ji (Korean salted cucumbers).

🍶 Steamed Korean Makgeolli Bread | Mugwort & Pumpkin Raisin Variations

 

For us Koreans, cucumbers are not just eaten fresh – we preserve them into something very special. And if you’re curious about how Korean farmers harvested cucumbers that survived the floods, you can read this story here: 👉 Korean blog about cucumbers after the summer floods.

황폐화된 밭에서 살아남은 농작물 수확

 

“Harvested cucumbers – they taste best when grown by hand 🥒💚”

 

Turning Fresh Cucumbers into Golden Pickles

“Cucumbers soaking in salty brine, slowly turning golden yellow ✨”

Korean families have been making Oi-ji for generations. It’s salty, crunchy, and keeps well in hot weather.

Here’s my simple method:

Ingredients (for 10 cucumbers, about 2.5kg)

• 10 fresh cucumbers
• 1 cup coarse sea salt (200g)
• 2 liters water
• ½ cup soju (optional)

Steps

1. Wash cucumbers and trim the ends.
2. Boil water, add salt, stir until dissolved.
3. Pour hot brine (80–90°C) over cucumbers.
4. Add soju if you want to keep them longer.
5. Leave covered in a cool place for 3–4 days.
6. When they turn golden yellow, move to the fridge.

👉 Grandma’s tip: Add a little more salt if you want them to last through the summer.

 

From Pickles to a Spicy Summer Side Dish

“Spicy, savory, and crunchy – perfect with a bowl of rice 🍚”

We don’t just eat pickles plain. In my kitchen, I slice them and season them into Oi-ji Muchim (spicy cucumber salad). This dish wakes up your appetite even on the hottest days.

Ingredients (for 2 cucumbers, about 150g)

• 2 pickled cucumbers
• 1 tbsp minced garlic
• 1½ tbsp chopped green onion
• ½ tbsp sugar
• ½ tbsp soy sauce
• 1 tbsp red chili flakes (gochugaru)
• 1 tbsp sesame oil
• 1 tsp toasted sesame seeds
• (Optional) fresh chili pepper for extra spice

Steps

1. Rinse cucumbers lightly, slice into thin rounds.
2. Mix with garlic, onion, sugar, soy sauce, and chili flakes.
3. Finish with sesame oil and seeds.
4. Serve right away – it disappears fast!

👉 Variation: Add carrots and onions for color, or sprinkle crushed peanuts for extra nuttiness.

 

Why Oi-ji is Loved in Korea

For Koreans, Oi-ji is not just food – it’s summer tradition.

• Low calorie → helps with diet
• Hydrating → good for summer heat
• Fermented → healthy for digestion
• Vitamin-rich → helps fight fatigue

Every bite is crunchy, salty, and refreshing. For me, it brings back childhood summers with my mother’s cooking. 💕

 

🌞 A Taste of Korean Summer at Your Table

If you want to experience a true Korean summer dish, try making Oi-ji at home. It’s simple, delicious, and keeps well for weeks. With just a bowl of rice and a little spicy cucumber salad, your meal will feel complete.

From my kitchen to yours – may you enjoy a cool, healthy summer with the taste of Korea.

👉 This recipe is part of my Korean Home Cooking Series:

• Previously: Sweet Potato Stem Kimchi 🌱
• Then: Makgeolli Steamed Bread (Sul-ppang) 🍞
• Today: Oi-ji & Oi-ji Muchim (Korean Pickled Cucumbers) 🥒
• Coming Next: Gaji Muchim (Seasoned Eggplant Side Dish) 🍆