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Oi Sobagi (Stuffed Cucumber Kimchi)

This stuffed cucumber kimchi, called oi sobagi, is an easy kimchi to make! Being a summer favorite in Korea. It’s crisp, crunchy and deliciously refreshing!

Prep Time
30 mins
Resting time
2 hrs
Total Time
2 hrs 30 mins
Course: Side Dish
Cuisine: Korean

Ingredients

  • 5 Korean cucumbers or 10 Kirby/pickling cucumbers (about 5-inch long)
  • ½ cup coarse sea salt less if using finer salt
  • 6 cups water
Stuffing:
  • 3 ounces buchu (부추), Korean garlic chives
  • 3 ounces mu (무), Korean radish or 1/4 medium onion
  • 5 tablespoons gochugaru (Korean red chili pepper flakes)
  • 2 tablespoons saeujeot (새우젓), salted shrimp roughly chopped
  • 1 tablespoon myeolchiaekjeot (멸치액젓), fish sauce,
  • 1 tablespoon minced garlic 
  • 1 teaspoon finely grated ginger
  • 2 teaspoons sugar - optional or use any of your favorite sugar substitute

Instructions

    Cup of Yum
  1. Rinse cucumbers. Cut off both ends. If using long Korean cucumbers, cut in half (or thirds if long) crosswise.
  2. Add 6 cups of water with 1/2 cup of salt in a medium size pot. Bring it to a boil. Turn the heat off. Pour the boiling water over the cucumbers in a bowl. Keep the cucumbers submerged by weighing them down with a bowl or plate. Let it sit until the cucumbers are bendable, about an hour or two, depending on your cucumbers and salt.
  3. Meanwhile, cut the chives into 1/2 inch lengths. Julienne the radish (or onion), and then cut into the same lengths.
  4. Combine all the stuffing ingredients along with 1/4 cup of water, and mix well. It should taste slightly salty.
  5. Drain the cucumbers. Holding the top end of the cucumber on the cutting board, run a small knife through the middle lengthwise. Leave 1/2 inch uncut at both ends. Turn the cucumber and make another cut through the middle lengthwise to make a cross cut, again leaving 1/2 inch uncut at both ends. Repeat with all the cucumbers.
  6. Gently open each slit and insert about a teaspoonful or two of the stuffing. Be sure to fill all 4 slits of each cucumber. Repeat until all the cucumbers are stuffed. Place them in a jar or an airtight container. Leave it out at room temperature for a day. Then, store in the fridge.

Notes

  • This cucumber kimchi can be eaten right away but will taste better after a day or two in the fridge. It will keep well for a couple of weeks.
  • Originally posted in August 2012 and updated here with an improved  recipe and new photos.