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    Home » Kimchi dishes

    Oi Sobagi (Stuffed Cucumber Kimchi)

    Published 07/22/2018. Updated 07/06/2019

    Jump to Recipe

    This stuffed cucumber kimchi, called oi sobagi, is an easy kimchi to make! Being a summer favorite in Korea. It’s crisp, crunchy and deliciously refreshing!

    DSC 0238 1 e1562425970743 - Oi Sobagi (Stuffed Cucumber Kimchi)

    What is your favorite summer kimchi? Oi sobagi (오이소박이), stuffed cucumber kimchi, is a summer favorite in Korea. It’s crisp, crunchy and deliciously refreshing! Oi means cucumber, and sobagi means it’s stuffed with a seasoning mix.

    What type of cucumbers to use

    Oi sobagi is best made in the summer when cucumbers are in their peak season. I usually make it with Korean cucumbers I grow in my backyard. When they are in season, you may find them in Korean markets. They are long and slender with thin whitish/pale green skin. The flesh is thick, but less seedy than other cucumbers. I love how crisp, juicy, and sweet they are! 

    When Korean cucumbers are not available, Kirby (aka pickling) cucumbers are the next best thing to use. Always look for cucumbers that are firm and slender.

    DSC 0012 e1532321088677 - Oi Sobagi (Stuffed Cucumber Kimchi)

    How to make oi sobagi

    As with most kimchi varieties, you’ll need to salt the cucumbers first. I use boiling hot salted water. Don’t worry, the hot water won’t cook the cucumbers. This is the method traditionally used for Korean pickled cucumbers, called oiji, to keep the cucumbers crisp and crunchy for a long time.

    Then, make a pocket in the middle by making slits to create 4 cucumber spears that are held together at the end. Traditionally, both ends are left intact, which I prefer. Some people cut straight through one end, only keeping the other end intact. The latter will be easier, if that’s what you want.

    DSC 0098 e1532321103289 - Oi Sobagi (Stuffed Cucumber Kimchi)

    I make slits after salting the cucumbers so as not to lose the flavor in the water during the salting process. However, the salting process will go faster if you cut them before salting.

    For the stuffing, buchu (garlic chives) is classic. I also added some Korean radish in this recipe, but you can substitute with onions or simply use more garlic chives. If you can’t find garlic chives, you can use scallions instead.

    This cucumber kimchi can be eaten right away but will taste better after a day or two in the fridge. This is a quick kimchi not intended for months of storage.

    Hope you get a chance to make this easy and refreshing summer kimchi before the summer is over! It will be excellent with your Korean BBQ!

    More Korean cucumber dishes to try

    Oi muchim (spicy cucumber salad)
    Oi kimchi (cucumber kimchi)
    Oiji (pickled cumcumbers)
    Oi bokkeum (stir-fried cucumbers)

    DSC 1476 2 e1562426083359 - Oi Sobagi (Stuffed Cucumber Kimchi)

    DSC 0269 1 e1532372874226 - Oi Sobagi (Stuffed Cucumber Kimchi)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 1476 2 e1562426083359 300x300 - Oi Sobagi (Stuffed Cucumber Kimchi)

    Oi Sobagi (Stuffed Cucumber Kimchi)

    4.91 from 11 votes
    Side Dish
    Prep Time: 30 minutes minutes
    Resting time: 2 hours hours
    Total Time: 2 hours hours 30 minutes minutes
    Print Recipe

    Ingredients

    • 5 Korean cucumbers or 10 Kirby/pickling cucumbers (about 5-inch long)
    • ½ cup coarse sea salt less if using finer salt
    • 6 cups water

    Stuffing:

    • 3 ounces buchu (부추), Korean garlic chives
    • 3 ounces mu (무), Korean radish or 1/4 medium onion
    • 5 tablespoons gochugaru (Korean red chili pepper flakes)
    • 2 tablespoons saeujeot (새우젓), salted shrimp roughly chopped
    • 1 tablespoon myeolchiaekjeot (멸치액젓), fish sauce,
    • 1 tablespoon minced garlic
    • 1 teaspoon finely grated ginger
    • 2 teaspoons sugar - optional or use any of your favorite sugar substitute

    Instructions

    • Rinse cucumbers. Cut off both ends. If using long Korean cucumbers, cut in half (or thirds if long) crosswise.
      DSC 0120 600x402 - Oi Sobagi (Stuffed Cucumber Kimchi)
    • Add 6 cups of water with 1/2 cup of salt in a medium size pot. Bring it to a boil. Turn the heat off. Pour the boiling water over the cucumbers in a bowl. Keep the cucumbers submerged by weighing them down with a bowl or plate. Let it sit until the cucumbers are bendable, about an hour or two, depending on your cucumbers and salt.
      DSC 1709 600x402 - Oi Sobagi (Stuffed Cucumber Kimchi)
    • Meanwhile, cut the chives into 1/2 inch lengths. Julienne the radish (or onion), and then cut into the same lengths.
      DSC 1717 600x402 - Oi Sobagi (Stuffed Cucumber Kimchi)
    • Combine all the stuffing ingredients along with 1/4 cup of water, and mix well. It should taste slightly salty.
      DSC 1726 600x402 - Oi Sobagi (Stuffed Cucumber Kimchi)
    • Drain the cucumbers. Holding the top end of the cucumber on the cutting board, run a small knife through the middle lengthwise. Leave 1/2 inch uncut at both ends. Turn the cucumber and make another cut through the middle lengthwise to make a cross cut, again leaving 1/2 inch uncut at both ends. Repeat with all the cucumbers.
      DSC 1741 600x402 - Oi Sobagi (Stuffed Cucumber Kimchi)
    • Gently open each slit and insert about a teaspoonful or two of the stuffing. Be sure to fill all 4 slits of each cucumber. Repeat until all the cucumbers are stuffed. Place them in a jar or an airtight container. Leave it out at room temperature for a day. Then, store in the fridge.
      DSC 1751 600x402 - Oi Sobagi (Stuffed Cucumber Kimchi)

    Notes

    This cucumber kimchi can be eaten right away but will taste better after a day or two in the fridge. It will keep well for a couple of weeks.
    Originally posted in August 2012 and updated here with an improved  recipe and new photos. 
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    This oi sobagi recipe was originally posted in August 2012. I’ve updated it here with minor changes to the recipe and new photos.

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    Comments

    1. Lawrence says

      April 19, 2022 at 3:32 pm

      4 stars
      Great recipe but you need to rinse the cucumbers after brining and squeeze excess water out or the kimchi will be way too salty!

      Reply
      • Hyosun says

        April 25, 2022 at 6:00 pm

        Hi Lawerence! Thank you for your comment, but have you tried this recipe? In this recipe, the cucumbers are salted whole (not cut open). The cucumber skins don’t hold much of salt water after being salted, so not much to rinse off. A little bit leftover is okay with the salt level of the brin in this recipe. Finally, squeeze excess water out of the whole cucumbers?? Sorry that doesn’t make any sense.

        Reply
    2. Louise S. Møller Leed says

      February 05, 2022 at 12:46 am

      Hi, Can the sugar be omitted for otter things? Or totally left out?

      Reply
      • Hyosun says

        February 05, 2022 at 12:13 pm

        Yes it can be left out.

        Reply
    3. Saem says

      January 06, 2019 at 10:09 pm

      5 stars
      Could you sub tofu for shrimp?

      Reply
      • Hyosun says

        January 06, 2019 at 11:05 pm

        You mean for the salted shrimp? No. Salted shrimp is fermented shrimp with distinct flavor that’s used in kimchi. Just omit it and use more fish sauce. Hope this helps.

        Reply
    4. Payal says

      October 22, 2018 at 5:55 pm

      I am not Korean but love Korean food… I always get all my kimchi from the Korean markets in the San Francisco Bay Area but your recipes have give me the courage to try making my first kimchi! I’ve had a packet of guchujaru in the pantry for a while now. Thank you 🙂

      Reply
      • Hyosun says

        October 22, 2018 at 11:50 pm

        Hi Payal! Happy to hear that! Hope you enjoy making first kimchi and it turns out well for you. You’ll only get better each time.

        Reply
    5. Myung Moon says

      July 28, 2018 at 7:36 am

      Thank you for the update. I just made some the other day. Oi sobagi is my go to summer kimchi.

      Reply
    6. Esther says

      August 13, 2015 at 10:34 pm

      Thank you so much for this recipe! The kimchi my mother (and her friends) makes brings up so many memories for me. I’ve been wanting to continue this tradition and finally made my first batch of kimchi a few weeks ago — starting with your cucumber kimchi recipe! I tried making baechu kimchi after that but the recipe I used just wasn’t right. Do you have one you’d recommend? 🙂

      Reply
    7. Jill says

      January 08, 2015 at 1:12 pm

      Hi! I tried this recipe two before. The first batch was absolutely delicious!! The second one turned out too soft and quite watery. When the cucumbers sit out, water collects at the bottom in the container. Would you recommend draining the water or keeping it? Or what else would you suggest. Wonderful site though! I love your recipes (:

      Reply
      • Hyosun says

        January 27, 2015 at 8:34 pm

        Hi Jill – Once in a while, I moderate comments and forget to go back to reply. And that happened with yours. Sorry about that! Was the first time in the summer? Winter cucumbers are not usually nice and crunch. That’s if you used the same type of cucumbers both times. You can drain water if you want, but not necessary. Look for firm and thin cucumbers. Hope this helps, but please let me know if you have any other questions. Cheers!

        Reply
    8. jimin says

      July 31, 2014 at 3:16 am

      So, it’s oi sobagi making time. Last year, was my first attempt and used julienned carrots as part of the stuffing. My first attempt and I was impressed. Well…my mom, not so much. She told me that carrots shud not be used, as they are not a flavour companion to cucumbers….hmmm….. And yes I noticed that she never used carrots when making her oi sobagi. What do you think? Is my mom stating something that she grew up believing or is it just a taste preference. What do you think? I’m puzzled, because oi sobagi recipes include carrots.

      Reply
      • Hyosun says

        July 31, 2014 at 4:02 am

        Jimin – I know many people use carrots in oi sobagi. I think it’s a taste preference.

        Reply
    9. Juls says

      September 24, 2012 at 8:36 am

      I am not sure if I like cucumber so much. I guess not.

      Reply
    10. Holly | Beyond Kimchee says

      September 05, 2012 at 1:24 am

      Hyosun, I love your new blog name. I miss Korean Bapsang. I love cucumber kimchi in the summer time. Just perfect for the season. Your kimchi looks really delicious and I want a bowl of rice now to enjoy the crunchiness of spicy cucumbers.

      Reply
    11. leaf (the indolent cook) says

      August 31, 2012 at 8:21 am

      WANT. That looks amazing. Love kimchi and I could graze on these as a snack all day long, given the opportunity.

      Reply
    12. Nami | Just One Cookbook says

      August 31, 2012 at 4:49 am

      How interesting! I’d never imagined that we can stuff cucumbers! 😀 It sounds and looks fancier than regular kimchi.

      Reply
    13. Delishhh says

      August 31, 2012 at 2:35 am

      Oh i LOVE these things, i haven’t had them in years. I think i told you i used to live in Pusan? For 5 years. I have my favorite Korean restaurants here but no cucumber kimchi there. And i still have not make kimchi at home yet. We have an excellent Asian grocery store here and they make fresh kimchi, radish and cabbage so i get it there all the time.

      Reply
    14. Pola M says

      August 30, 2012 at 12:51 pm

      What an interesting recipe! I never did any type of kimchi but if there are easy versions like this, maybe I should give it a try!

      Reply
    15. Tammy Quackenbush says

      August 28, 2012 at 4:13 am

      I gotta try to make this. 🙂

      Reply
    16. Nammi says

      August 27, 2012 at 4:39 pm

      Hi, love your blog, new cuisine to try 🙂 by the way can I use regular red chilli powder as we dont find korean chilli flakes around here

      Reply
      • Hyosun Ro says

        August 27, 2012 at 5:15 pm

        It’s not going to be the same, but try it. Thank you for visiting!

        Reply
    17. Sissi says

      August 27, 2012 at 6:12 pm

      Your stuffed cucumber kimchi looks so perfect and neat! Years of experience and an exceptional dexterity I suppose… I have been making your easy cucumber kimchi for many months now and love it. I will try preparing this version when I will feel brave and full of energy 😉

      Reply
      • Hyosun Ro says

        August 27, 2012 at 6:41 pm

        Sissi – You’re always so kind. This will be easy for you. Cheers!

        Reply
    18. Katerina says

      August 27, 2012 at 12:24 pm

      I have never tried stuffing cucumbers. They look absolutely delicioous and this dish certainly is something I would love to make and enjoy!

      Reply
    19. Kay @ The Church Cook says

      August 27, 2012 at 9:44 am

      Absolutely loves these with a bowl of steamed rice! Mmmm! My mother is returning this Wednesday and my youngest(8) who loves Korean food said, “Grandma’s coming! Finally, Korean food!” I’m sure he meant that he is happy to have HER back, right? 🙂

      Reply
      • Hyosun Ro says

        August 27, 2012 at 6:40 pm

        There is nothing like grandma’s food! Just ask my kids. Your boy is so sweet…

        Reply
    20. angsarap.net says

      August 27, 2012 at 7:53 am

      I never seen such kimchi before, looks like I will have to do it on my own together with some grilled meats

      Reply
    21. katherine Martinelli says

      August 27, 2012 at 5:37 am

      Oh wow! I love anything kimchi and these are really calling out to me. Great recipe!

      Reply
    4.91 from 11 votes (9 ratings without comment)

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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