Oi-ji (Pickled Cucumbers) - Using Soju and Corn Syrup Makes Them Far Crunchier Than Water and Sugar

Steps

1. 1

   Scrub the white cucumbers gently with a thin scrubber to just remove the spines.

2. 2

   Pat the cucumbers completely dry with paper towels or a clean cotton cloth.

3. 3

   Pack the cucumbers tightly into a container layer by layer, sprinkling corn syrup and sea salt a little at a time between each layer.

4. 4

   After all the cucumbers are in, pour in the remaining sea salt, corn syrup, 0.5 cup soju, and 0.5 cup rice vinegar.

5. 5

   Simply cover with the lid and leave at room temperature for about 2 days; after 1 day, turn the cucumbers upside down once, then leave at room temperature for another day before placing in the refrigerator.

6. 6

   For the pickled cucumber salad, slice 1 pickled cucumber and toss with 2T gochugaru, 1T sugar, 0.5T sesame oil, 1T sesame seeds, 0.5T minced garlic, and chopped green onion.