Stuffed Cucumber Kimchi (Oi Sobagi)

This traditional cucumber kimchi (oi sobagi) is made with crisp cucumbers stuffed with a flavorful mixture of Korean garlic chives, garlic, and gochugaru. The stuffing helps the cucumbers retain their crunch as they ferment, creating a refreshing summer kimchi with bold, tangy flavor.

Course Kimchi

Cuisine Korean

Diet Gluten Free, Low Calorie, Low Lactose

Keyword cucumber kimchi, fermented cucumber recipe, homemade cucumber kimchi, kirby cucumber, Korean cucumber kimchi, Oi kimchi, Oi-sobagi, quick kimchi, stuffed cucumber kimchi, summer kimchi

Prep Time 25

Brine time 1

Total Time 1 25

Servings people

Calories 45

Author Hyegyoung K. Ford

Ingredients

8-10 Kirby cucumbers 4 English cucumbers or 6 Korean cucumbers
8 cup (2 liter) water
5 tbsp (75 ml) Korean coarse sea salt

Kimchi Filling

1 ½ cup (360 ml) sliced Asian chive about 1-inch long
¼ onion finely chopped
½ cup (120 ml) grated carrot
6 tbsp (36 g) Korean chili flakes (gochugaru)
5 tbsp (75 ml) Korean anchovy sauce
3 cloves garlic finely minced
1 tbsp (15 ml) ginger paste
1 tbsp (12 g) sugar
1 tbsp (15 ml) Korean plum extract (maeshil cheong) optional
1 tbsp (9 g) toasted sesame seeds
½ cup (120 ml) water

Instructions

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, onion, carrot, Korean chili flakes, Korean anchovy sauce, garlic, ginger puree, sugar, Korean plum extract (optional), 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

Enjoy your cucumber kimchi within a few days for a fresh taste. For a fermented flavor, leave it at room temperature for a day, then refrigerate. It will slowly ferment in the fridge, maintaining its bite. Consume within a month, as this kimchi is not meant for long-term storage.

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Nutrition