Stuffed Cucumber Kimchi (Oi Sobagi) – Crunchy Korean Kimchi

This stuffed cucumber kimchi recipe (also called Oi Sobagi or Korean stuffed cucumber kimchi) is one of the quickest ways to get that classic kimchi tang—without waiting weeks. Crisp cucumbers are slit open, filled with a spicy gochugaru‑chive mixture, then fermented briefly for a refreshing, crunchy side dish.

Because it’s fermented, oi sobagi may contain live cultures (the exact amount varies by ingredients, temperature, and storage). Either way, you get a bright, garlicky, spicy crunch that’s perfect next to rice, grilled meats, noodles, or tucked into a wrap when your meal needs a little “wake up.”

What Is Oi Sobagi?

Oi (오이) means cucumber, and sobagi (소박이) refers to vegetables that are stuffed. Unlike napa cabbage kimchi, cucumber kimchi ferments fast and is usually enjoyed while it’s still crisp and juicy. The key is a short brine (for flexibility and seasoning), a flavorful stuffing, and a brief ferment to bring out that signature tang.

What You'll Need To Make Oi Sobagi

Cucumbers

• 10 Kirby cucumbers (or 3–5 Korean cucumbers), cut into thirds (see cutting notes below)

Cutting notes (so the stuffing actually fits):
For each cucumber (or each 1/3 segment), make two long slits that cross (like a “+” when viewed from the top), stopping about 1 inch from the end so the pieces stay attached and form a pocket for stuffing.

Brine

• 10 cups water
• 1 cup coarse sea salt
  Tip: Coarse salts vary a lot. If you swap to finer salt, use less.

Stuffing

• 1/2 cup gochugaru (Korean pepper flakes)
• 1 cup Korean or Chinese chives, chopped into 1/4‑inch pieces
• ⅓ cup kelp stock (dashima) or mushroom stock
  (or use extra reserved brine for a lighter flavor)
• 1 Tbsp organic raw sugar (optional; helps fermentation, but you can skip)
• 6 cloves garlic, minced
• 1 tsp ginger, grated
• 1 cup carrots, finely chopped
• 1 cup onion, thinly sliced
• 3/4 cup brine water (reserve from soaking)
  
  
  

Step‑by‑Step: How to Make Stuffed Cucumber Kimchi

1) Prep the cucumbers

1. Wash cucumbers well and pat dry.
2. Cut into thirds (optional but makes stuffing easier), then cut two long slits into each piece to create 4 “spears” attached at the base. Stop about 1 inch from the end so they don’t fall apart.

2) Brine

1. In a large glass or stainless steel bowl, mix the water + coarse sea salt until mostly dissolved.
2. Add cucumbers and soak about 30 minutes, or until the cucumber feels slightly limp/flexible but not mushy.
3. Reserve 3/4 cup of the brine (you’ll use it in the stuffing), then drain the cucumbers.
4. Using a clean kitchen towel, dab off excess water so the stuffing clings better.

If you’re salt‑sensitive: You can quickly rinse the cucumbers and pat dry. (Rinsing reduces salt but can slightly slow fermentation.)

3) Make the stuffing

In a large bowl, combine:

• gochugaru, chives, kelp stock or mushroom stock, sugar (if using), garlic, ginger, carrots, onions
  Then pour in 3/4 cup reserved brine water and mix until you get a moist, spoonable filling.

4) Stuff the cucumbers

Gently open the slits and pack stuffing into the pockets. Try not to pull the cucumber spears fully apart—just open enough to fill.

5) Pack for fermentation

1. Stack the stuffed cucumbers snugly in a large bowl, glass pan, or jar and cover.
2. Leave at room temperature for 1 day to ferment.

Best practice: If using a jar, leave a little headspace and place the jar on a plate (ferments can bubble and leak). If you have extra stuffing liquid, spoon it over the top.

6) Refrigerate, then eat

1. After 1 day at room temp, transfer to a glass jar (if not already).
2. Refrigerate.
3. It’s typically best 1 day after refrigeration (flavor rounds out; texture stays crisp).

How to Store (and When to Toss)

• Refrigerator: Keep in a sealed jar. For best crunch, eat within 7–14 days. It can last longer, but it will keep softening and souring.
• Normal changes: More tang, more liquid, softer cucumbers, and deeper flavor over time.
• Food safety note: Fermented foods can spoil if contaminated. Discard if you see fuzzy mold, get a rotten/putrid smell (not just sour/garlicky), or the texture turns slimy in an “off” way.

(“Kimchi never goes bad” is a popular saying, but in real kitchens it’s safer to say: good fermentation practices + refrigeration = long‑lasting; still use your senses and keep things clean.)

Frequently Asked Questions

Q: How long should oi sobagi ferment?

Usually about 24 hours at room temperature, then refrigerate. Warmer kitchens ferment faster, while cooler kitchens may take a bit longer.

Q: Can I eat it right away?

Yes. Right after stuffing, it has a fresh-kimchi vibe—spicy, garlicky, and crunchy, but with much less tang.

Q: Why did my cucumbers turn yellow or softer?

This usually comes from cucumber age or longer fermentation. It’s often still fine if it smells pleasantly sour and looks normal, but the crunch will be reduced.

Q: My cucumber kimchi is too salty—what can I do?

Let it sit a day or two, as saltiness can mellow. You can also briefly soak pieces in cold water before serving. For the next batch, reduce the brine strength or rinse quickly after brining.

Q: Do I have to use Korean chives?

They’re traditional, but you can substitute garlic chives, scallions, or a mix of scallions with a little minced garlic for a similar punch.

Q: Is the sugar required for fermentation?

No. Sugar can help fermentation along and balance heat, but it’s optional and can be left out.