Or Oijangajji! Unlike Western cucumber pickles, oijangajji is seasoned with a lot of other condiments and spices, which makes it good for side dishes. After we make the pickles I’ll show you how to make two side dishes that use oijangajji.
When you choose cucumbers, make sure they are firm and the skin of the cucumbers is dark green, so that it will be crunchy when they are made into pickles.
Click here for this recipe: http://www.maangchi.com/recipe/oijangajji
