Whitebait and Cucumber Vinegar Pickle (Silchi Oi Chojeorim)

Photo: Korea Ministry of Food and Drug Safety

Whitebait and Cucumber Vinegar Pickle (Silchi Oi Chojeorim)

Name: Whitebait and Cucumber Vinegar Pickle (Silchi Oi Chojeorim)
Cuisine: South Korea
Ingredients: 10 g plum syrup (maesil-aek) (2 tsp); 40 g whitebait (silchi) (1 cup); 20 g vinegar (1⅓ tbsp); 80 g cucumber (1/2 pc)

실치오이 초절임

Side dish · Boiled

Side dishesCourse

37kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Whitebait and Cucumber Vinegar Pickle (Silchi Oi Chojeorim)

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

plum syrup (maesil-aek)매실액(2 tsp)
10 g
whitebait (silchi)실치(1 cup)
40 g
vinegar식초(1⅓ tbsp)
20 g
cucumber오이(1/2 pc)
80 g

Nutrition per serving

37kcal

6.1gCarbs

3gProtein

0gFat

59.1mgSodium

Steps

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

Blanch the whitebait in boiling water.
Slice the cucumber into half-moons, pickle it in the vinegar, drain, and add the plum syrup.
Toss the blanched whitebait and the cucumber together to finish.

💡 TipWhitebait is a high-calcium food that is good for bone health. Its salt is removed by blanching before use, and vinegar adds a sour taste.

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.