Introduction

Oi-sobagi (오이소박이) is Korean stuffed cucumber kimchi. Short lengths of cucumber are slit into a cross, lightly salted, then packed with a bright red filling of garlic chives, chili flakes and fish sauce. It is a spring and summer favorite because it is ready in a day or two and tastes fresh, crunchy and cooling next to rich grilled meat or a bowl of noodles.

Oi-sobagi at a Glance

What it is

• A quick-fermented kimchi made from cucumbers stuffed with seasoned vegetables

Main ingredients

• Korean or Kirby cucumbers, salt, garlic chives (buchu), carrot, onion, gochugaru, fish sauce, salted shrimp, garlic

Taste

• Crunchy, juicy and refreshing, spicy and garlicky, turning pleasantly tangy as it ferments

Main uses

• Banchan with rice, Korean BBQ, noodles, bossam and summer meals

What is Oi-sobagi Made Of?

“Oi” means cucumber and “sobagi” refers to something stuffed. Thin-skinned, small-seeded cucumbers are best because they stay crunchy. The filling uses the same seasonings as other kimchi – gochugaru, garlic, fish sauce and salted shrimp – with lots of garlic chives. Related cucumber kimchi styles include:

• Classic oi-sobagi: cucumber pieces slit in a cross and stuffed.
• Oi-kimchi (chopped): cucumber cut into chunks and tossed with the same seasoning – faster to make.
• Baek oi-sobagi: a white, non-spicy version stuffed with radish, pear and pine nuts in a clear brine.
• Vegan oi-sobagi: soy sauce or salt replaces fish sauce and salted shrimp.

What Does Oi-sobagi Taste Like?

Freshly made oi-sobagi tastes like a spicy, garlicky cucumber salad with a crisp snap. After a day or two of fermentation it develops a gentle sourness and the cucumber juice mixes with the seasoning into a tasty brine. It is lighter and juicier than cabbage kimchi and is best eaten within a couple of weeks while it is still crunchy.

Popular Ways to Eat Oi-sobagi

With Korean BBQ

The cool crunch balances fatty grilled pork belly.

With Noodles

A classic side for kalguksu, naengmyeon and somyeon noodle soups.

Oi-sobagi Bibim-guksu

Chopped well-fermented oi-sobagi and its juice make a quick topping for cold mixed noodles.

Everyday Banchan

Simply served with rice and soup on a summer table.

Easy Oi-sobagi Recipe (Makes about 1 quart / 1 L jar)

Ingredients

• 6 Korean or Kirby cucumbers (about 2 lb / 900 g)
• 4 cups water + 1/4 cup coarse sea salt (for the brine)

Filling

• 1 packed cup garlic chives (buchu), cut into 1/2-inch pieces
• 1/2 small carrot and 1/4 onion, finely julienned
• 3 tbsp gochugaru
• 2 tbsp fish sauce
• 1 tbsp salted shrimp (saeujeot), finely chopped
• 1 tbsp minced garlic, 1 tsp grated ginger
• 1 tsp sugar, 1 tbsp toasted sesame seeds
• 2 tbsp water

Instructions

1. Rub the cucumbers with a little salt, rinse and trim the ends. Cut into 3–4 inch (8–10 cm) pieces.
2. Stand each piece upright and cut a deep cross from the top down, leaving the bottom 1/2 inch uncut so it holds together.
3. Bring the water and salt to a boil and pour it over the cucumbers in a heatproof bowl. Soak 1 hour, until the cucumbers bend slightly without snapping.
4. Meanwhile, mix the gochugaru with the fish sauce, saeujeot, garlic, ginger, sugar and water. Gently fold in the chives, carrot, onion and sesame seeds.
5. Rinse the cucumbers once in cold water and drain well, gently squeezing out excess water.
6. Wearing gloves, open each cross and stuff it with filling, then rub a little seasoning on the outside.
7. Pack the cucumbers into a clean jar or container. Rinse the mixing bowl with 2–3 tbsp water and pour it over the top.
8. Leave at cool room temperature for 6–12 hours, then refrigerate. It tastes great from the next day.

Tip: Pouring boiling brine over the cucumbers seasons them quickly and helps them stay crunchy longer than cold salting.

Where to Buy Oi-sobagi

United States

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H-Mart
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Canada

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Europe

Search cucumber kimchi on Amazon.co.uk

How to Store Oi-sobagi

Keep oi-sobagi in an airtight container in the refrigerator, pressed down under its juices. It is crunchiest within the first week and still good for about 2 weeks; after that the cucumbers soften and turn quite sour. Use well-fermented leftovers in noodles or fried rice. Freezing is not recommended.

Oi-sobagi FAQ

Which cucumbers are best for oi-sobagi?

Korean cucumbers or Kirby (pickling) cucumbers. English and Persian cucumbers work but soften faster; avoid large, seedy slicing cucumbers.

Why did my cucumber kimchi get soggy?

It was probably salted too long, left warm too long, or kept for several weeks. Refrigerate after a short room-temperature rest.

Can I eat oi-sobagi right away?

Yes. It is tasty fresh like a salad, and tangier after 1–2 days.

Can I make it without fish sauce?

Yes. Replace the fish sauce and salted shrimp with 1 1/2 tbsp soy sauce and a pinch of salt.

Conclusion

Oi-sobagi is the perfect kimchi for beginners: quick, crunchy and refreshing. Stock up on the basics with our guides to gochugaru, aekjeot fish sauce and saeujeot.