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Oi Sobagi, stuffed cucumber kimchi, a fresh and spicy Korean side dish.
Fresh Korean stuffed cucumber kimchi

Oi Sobagi (Korean Stuffed Cucumber Kimchi)

Author: Flavelo
Recipes Side Dishes
The taste of Korean summer. Unlike cabbage kimchi which ages for months, cucumber kimchi falls into the 'fresh' category. The crunch of the cucumber meets the fire of garlic and chili. The special cutting technique (cross-slit but left intact at the end) creates a pocket to stuff the vegetables.
🕒 Prep Time 30 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 45 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Knife
  • Large bowl
  • Rubber gloves
  • Storage container

Allergen Information

⚠️ Fish

Instructions

1 ✓

Wash the cucumbers and trim the ends. Cut them in half (or thirds if long). Make a cross-shaped slit lengthwise down each piece, stopping about 1/2 inch from the end so they stay intact.

Tip: This 'pocket' will hold the stuffing.
2 ✓

Rub the cucumbers with the salt, getting it inside the slits. Let stand for 30-45 minutes until flexible.

Tip: Salting draws out water, keeping the cucumber crunchy and preventing it from diluting the seasonings later. [Osmosis].
3 ✓

Meanwhile, make the filling: julienne the carrot into matchsticks and chop the chives. Mince the garlic and ginger into a paste, then mix with the gochugaru, fish sauce, sugar, and a splash of water to form a thick paste.

Tip: The paste needs to be quite salty and spicy since the inside of the cucumber is unseasoned.
4 ✓

Mix the carrot and chives into the paste.

Tip: Use rubber gloves, or the chili will burn your skin!
5 ✓

Rinse the cucumbers with cold water and drain thoroughly (squeeze gently).

Tip: Removing excess salt water is important for flavor balance.
6 ✓

Stuff the spice mixture inside the cucumber 'pockets'. Rub the outside with any remaining seasoning.

Tip: Be generous with the stuffing.
7 ✓

Place in a container and press down. You can eat it immediately fresh (like a salad), or leave it out for 1 day to ferment before refrigerating.

Tip: The flavors really meld after 2-3 days in the fridge.

Recipe FAQ

Why did the cucumber get soft?
You fermented it too long in the warmth. This kimchi is best left out for max 1 day, then refrigerated. Eat within a week.

Ingredients

  • 4 whole Kirby Cucumbers (pickling cucumbers)
  • 2.5 oz Coarse Sea Salt
  • 5 cloves Garlic
  • 1 inch Ginger
  • 3 tbsp Korean Chili Flakes (Gochugaru)
  • 2 tbsp Fish Sauce
  • 1 tsp Sugar
  • 1 bunch Garlic Chives or Scallions
  • 1 whole Carrot