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Stuffed cabbage kimchi

Stuffed Cucumber Kimchi (Oi-sobagi)

Holly Ford
Enjoy the crunchiness of cucumber kimchi even after the kimchi is heavily fermented without them going mushy with this recipe. It's a fun kimchi to make, and easy enough for kimchi beginners.
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Prep Time 25 mins
Brine time 1 hr
Total Time 1 hr 25 mins
Course Kimchi
Cuisine Korean


  • 8-10 Kirby cucumbers Or use either 4 English cucumbers or 6 Korean cucumbers
  • 8 cup water
  • 5 tbsp Korean coarse sea salt

Kimchi filling


  • Cut through a cucumber in a cross pattern, but leave one end of the cucumber uncut. Put cucumbers in a large mixing bowl.
  • Combine water and salt; bring to boil. Pour the boiling salted water over the cucumbers in a mixing bowl. Put a weight on top of the cucumbers so that they stay immersed in the salt brine. Let them sit for 1 hour, then drain.
  • To make the kimchi filling, mix together the Asian chives, carrot, onion, garlic, ginger puree, Korean chili flakes, Korean anchovy sauce, sugar, Korean plum extract (optional), toasted sesame seeds, and water in a mixing bowl.
  • Stuff the cucumber with the kimchi filling, coating the outside of the cucumber with the filling as well. Stack the stuffed cucumber kimchi in an airtight container and cover.

To store and ferment cucumber kimchi

  • Cucumber kimchi is ready to eat right away if you like the fresh taste. If you prefer them to ferment fast, leave the kimchi at room temperature for one day, then keep them in the refrigerator after that. Within the next 2-3 days, your stuffed cucumber kimchi should be ideally fermented. Try to consume cucumber kimchi within 2 months.


Keyword cucumber, cucumber kimchi, English cucumber, kimchi, kirby cucumber, Oi kimchi, Oi-sobagi, quick kimchi, stuffed cucumber kimchi, summer, summer kimchi
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