Cycle 3 – Item 222
14 (Tue) August 2012
by Aunt T
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
Oiji is Korean pickled cucumber. Oi = cucumber. Ji = pickle. Unlike European pickles that involve various spices, oiji is pickled in pure brine, resulting in a more austere flavor. As the minimalism would suggest, it’s a classic Northern-style banchan.
In a southern twist, the pickles are sliced into cross-sections, seasoned (muchim) with garlic, scallions, sesame oil, red chili powder, and maybe sugar if otherwise too sour.
On our recent getaway to the cabin, my Aunt T gave us a batch of her oiji muchim, made from organic cucumbers on her farm. Excellent stuff.
(See also GLOBAL FOOD GLOSSARY)
(See also RESTAURANTS IN KOREA)