Cucumber Kimchi (Oi Sobagi)– Korean Stuffed Cucumber

Cucumber kimchi (oi sobagi) is a traditional Korean stuffed cucumber kimchi that’s crisp, spicy, and full of flavor. This easy recipe shows you how to make it at home step-by-step.

Every year when Korean cucumbers were in peak season, my mom made a big batch of stuffed cucumber kimchi called oi sobagi—or oi kimchi, as it’s more generally known. It was our go-to summer kimchi when I was growing up.

She’d brine piles of cucumbers, then carefully pack each one with a savory filling of buchu (chives), garlic, and gochugaru. It was a labor of love, and it lasted us through the whole summer.

We’d eat some fresh on the day she made it, but I always liked it best after it had fermented a bit. The cucumbers stayed crunchy, but the flavor became deeper and more pungent—just the way I love my kimchi.

I once tried shortcuts, making cucumber kimchi without stuffing, but it always turned soft too quickly. My mom was right: stuffing the cucumbers slows fermentation and keeps them crisp.

This version keeps her traditional method but makes it a little quicker and easier, so you don’t have to spend all day in the kitchen. I hope you give it a try and enjoy the bold, refreshing taste of Korean cucumber kimchi at its best.

Just a quick note: Don’t confuse this with oi muchim, the spicy Korean cucumber salad. While they look similar, they’re totally different dishes. Oi kimchi (or Oi sobagi) is a fermented cucumber kimchi, while oi muchim is a quick, fresh side dish with no fermentation.

Best Cucumbers for Kimchi

The type of cucumber you use can make or break the texture of your oi sobagi kimchi.

• Korean cucumbers: The best choice if you can find them. Ferment more slowly and hold their crunch better than most. I only see them in Korean markets during summer.
• Kirby cucumbers: I use Kirby cucumbers for this recipe. These are the most accessible and reliable. Their thick skins and low water content make them ideal.
• Persian cucumbers: A decent substitute. I’ve used them in a pinch, but they tend to soften a little faster.
• English cucumbers: Use only if nothing else is available. They’re less firm and contain more water, so they’re more prone to getting soft.

📌 Tip: Avoid cucumbers with waxy skin or large seeds. The texture won’t hold up during fermentation.

How to Make Stuffed Cucumber Kimchi (Step-by-Step)

These photos are here to give you a handy visual guide. For exact measurements and detailed steps, head to the full recipe card at the bottom of the post.

1. Brine the Cucumbers:
Cut a cross slit in each cucumber, leaving one end attached. This gives you flaps to hold the filling.

I use a hot salt brine to help the salt penetrate quickly and keep the cucumbers extra crisp.

Brine the cucumbers for 1 hour with a hot salt solution and weight—this keeps them crisp.

2. Make the Filling:
My go-to filling is a mix of buchu (Korean chives), garlic, gochugaru, and fish sauce. If you don’t have buchu, scallions or even shredded radish work well. I often use leftover radish salad from my bossam recipe—it’s a great shortcut and adds a nice crunch.

3. Stuff the Cucumbers:
Gently open each cucumber and pack in the filling. Don’t forget to rub a little of the spicy mixture on the outside too. It adds flavor during fermentation.

4. Pack and Ferment:
Place the stuffed cucumbers in a container and cover. Leave at room temperature for about a day before refrigerating. It gets better over time, developing a deep, tangy flavor while staying nice and crisp.

Fermentation Guide

For a more fermented taste, let it sit for up to a week. It’s best eaten within 2–3 weeks. After that, the cucumbers will start to lose their texture.

Serving Tip: Slice cucumbers into bite-sized pieces right before serving so the filling doesn’t fall out during storage.

Extra Tips for Success

• Use kitchen gloves when handling the chili paste—it can stain or irritate skin.
• Glass containers are best for storing fermented foods. They’re non-reactive and won’t absorb odors like plastic does.

This recipe was originally posted in June 2011. I’ve updated the recipe with a few changes, new photos, and more information.