Korean Cucumber Kimchi Recipe (Oi-sobagi)

Korean Cucumber Kimchi, or Oi-sobagi, is a beloved summer classic that delivers a perfect balance of spicy heat, tangy zest, and refreshing crunch in every bite. This vibrant kimchi is bursting with bold flavors from fragrant garlic, fiery gochugaru chili flakes, and savory fish sauce, all stuffed inside crisp cucumbers that stay satisfyingly crunchy even after fermentation. Whether you’re new to kimchi or a seasoned fan, this recipe offers a deliciously addictive way to enjoy the fresh, invigorating taste of Korean cuisine during warmer months.

Korean Cucumber Kimchi Recipe

Serves: 8
Prep time: 1 hour 10 minutes
Cook time: 5 minutes

Ingredients:
8 Kirby cucumbers (or substitute 4 English cucumbers)
6 cups water
½ cup Korean coarse sea salt
1 cup chives, cut into 1-inch pieces
3/4 onion, thinly sliced
1 carrot, julienned
4 garlic cloves, minced
½ cup Korean chili flakes (gochugaru)
3 tablespoons fish sauce
1 tablespoon Korean salted shrimp (saeujeot)
1 tablespoon Korean plum extract (maeshil cheong) (or substitute sugar)
1 tablespoon sugar
½ tablespoon toasted sesame seeds
3/4 cup water

Korean Cucumber Kimchi Instructions

1. Prepare the cucumbers:

• Cut off both ends of the cucumbers. Slice them lengthwise in a cross pattern without cutting all the way through. Transfer to a mixing bowl.
• In a pot over high heat, combine water and Korean coarse sea salt. Stir until dissolved and bring to a boil. Turn off heat.
• Pour the boiling salted water into the mixing bowl with cucumbers. The cucumbers won’t cook but will stay crunchy for longer. Brine for 30 minutes.
• Rinse cucumbers with water and drain.

2. Make the stuffing:

• In a mixing bowl, combine chives, onion, carrot, garlic, Korean chili flakes, fish sauce, Korean salted shrimp (adds umami; optional if unavailable), Korean plum extract (or sugar), sugar, toasted sesame seeds, and water. Mix well.

3. Stuff the cucumbers:

• Gently open each cucumber and stuff with the prepared mixture. Coat the outside with the stuffing as well. Place in an airtight container.

4. Ferment the cucumbers:

• You can eat the cucumbers immediately, but for faster fermentation, leave them at room temperature for about 1 day. Then refrigerate and ferment for up to 4 weeks. A tangy flavor will develop during fermentation.

Tips & notes

• Slice cucumbers carefully: Make crosswise cuts without slicing through to keep the filling inside and preserve crunchiness.
• Boiling salted water brine: Keeps cucumbers crunchy while starting the pickling process.
• Use Korean salted shrimp: Adds essential umami flavor to the stuffing but can be omitted if unavailable.
• Fermentation time: Adjust fermentation duration to your taste preference for tanginess and texture.
• Store properly: Keep kimchi in an airtight container in the fridge to maintain freshness up to 4 weeks.