Seasoned Cucumber Jangajji (Oi Jjangaji Muchim)

Photo: Korea Ministry of Food and Drug Safety

Seasoned Cucumber Jangajji (Oi Jjangaji Muchim)

Name: Seasoned Cucumber Jangajji (Oi Jjangaji Muchim)
Cuisine: South Korea
Ingredients: Cucumber (1/2 pc); 10 g Gochugaru (Korean chili flakes) (10 g); 15 g Plum syrup (maesil-aek) (15 g); 10 g Onion (10 g); 5 g Scallion (5 g); 5 g Garlic (5 g); 5 g Sesame oil (5 g)

오이 짱아지 무침

Side dish

Side dishesCourse

97kcal · per serving

2/5Spice

🌱 VeganGluten-free

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Recipe

Seasoned Cucumber Jangajji (Oi Jjangaji Muchim)

🌶 Spicy 2/5VeganGluten-freeContains: sesame

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

Cucumber오이(1/2 pc)
Gochugaru (Korean chili flakes)고춧가루(10 g)
↔ No Gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
10 g
Plum syrup (maesil-aek)매실액(15 g)
15 g
Onion양파(10 g)
10 g
Scallion파(5 g)
5 g
Garlic마늘(5 g)
5 g
Sesame oil참기름(5 g)
5 g

Nutrition per serving

97kcal

17.3gCarbs

4gProtein

1.2gFat

8.9mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Put the cucumber into boiling salted water and weigh it down with a stone.
When the cucumber turns yellow, slice it and squeeze out all the moisture.
Chop the scallion and garlic.
Blend the onion, gochugaru, and plum syrup in a blender.
Mix the sesame seeds, chopped scallion, garlic, and sesame oil into step 4 to make the seasoning.
Add the seasoning to the cucumber and toss well.

💡 TipUsing plum syrup instead of sugar makes it less sweet and adds more flavor.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.