Stuffed Cucumber Kimchi (Oi-So-Bagi)
There's something incredibly satisfying about biting into a crisp, cool cucumber that's been transformed by the bold, tangy flavors of kimchi. Stuffed cucumber kimchi, known as oi sobagi in Korean, is a refreshing twist on traditional napa cabbage kimchi that's perfect for warmer weather or whenever you're craving something light yet packed with flavor.
This recipe celebrates the arrival of spring white cucumbers—those tender, mild cucumbers that are ideal for stuffing. Unlike fermented kimchi that takes days or weeks to develop, stuffed cucumber kimchi can be enjoyed within hours, making it wonderfully accessible for anyone wanting to try their hand at kimchi-making. The cucumbers are cut into quarters but kept intact at one end, creating little pockets that get filled with a vibrant mixture of radish, scallions, garlic, ginger, and Korean chili flakes.
Whether you're new to making kimchi or a seasoned fermenter looking to expand your repertoire, this stuffed cucumber version is approachable, quick, and absolutely delicious. Let's dive into how to make this crunchy, spicy, and utterly addictive side dish that pairs perfectly with rice, grilled meats, or just about any Korean meal.
- Cucumber10ea
- Water10cup
- Ice10cup
- a sun-dried salt1/2cup
- Bottled water3cup
- leek150g
- Carrot1/3ea
- onion1ea
- Scallions10ea
- Garlic8piece
- Ginger1/4piece
- instant rice1spoon
- Red pepper3-4ea
- Red pepper powder1/2cup
- Fish sauce with sand lance extract2T
- plum extract5T
- Cucumber2cup
- Saltlittle
- Cooking Steps
- STEP 1/10Wear rubber gloves and wash 10 white cucumbers in running water and drain them. * Cleaning with salt can cause moisture on the surface of cucumbers and make them soft easilySTEP 2/10Place cucumbers on a strainer tray, pour hot water, and immediately soak them in cold water or ice water to cool them down. * The cucumber surface is hard, so you can hold fresh cucumber kimchi without being soft
STEP 3/10Cut both ends of the cucumber and cut the drained cucumber into about 7cm long, leaving only 1cm at the bottom and making a cross shape.
STEP 4/10Dissolve 1/2 cup finely ground sea salt in 3 cups of bottled water, pour it into the cut cucumber, and pickle it for 30 minutes. * Grinding thick salt of sea salt causes particles to become fine and dissolve quickly in water, and prevents salt particles from remaining in pickles
STEP 5/10Cut 150g of chives into 0.5cm to 1cm long pieces.STEP 6/10Chop an onion into small pieces.STEP 7/10Chop 1/3 carrots into small pieces.STEP 8/10Chop the chives like chives.STEP 9/10Put 2 cups of salted water in a blender for 30 minutes and grind finely with a spoonful of rice, red pepper, ginger, garlic, 1/2 cup of red pepper powder, 2T of sand lance extract, and 5T of plum extract.
STEP 10/10Add chives, onions, carrots, and chives to make seasoning, then put the stuffing in the pickled cucumber, press it down, and put it in an airtight container.
-. If you use cold rice in seasoning, it has the effect of increasing the kick, fermentation, and sweetness
