Cucumber kimchi (oi-sobagi or oi kimchi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It’s delicious and refreshing and it’s a great quick cucumber kimchi recipe to make when cucumbers are in season and you don’t feel like waiting for your kimchi to ferment. You can eat this right away: they’re cool, spicy, have a crunchy texture and go well with beef and radish soup. Cucumber kimchi is a good example of a kimchi that doesn’t have to be fermented to be great.
If you’re interestied in making more cucumber side dishes, you can check out my oi muchim (quick, simple, cucumber salad) recipe and my cucumber pickles (oijangajji) recipe. And if you like this oi-sobagi you should definitely try my traditional cabbage kimchi recipe too!
It’s been a very popular recipe on my website ever since I first posted it. However my original video used copyright-protected music (‘A Message to You, Rudy’ by The Specials), and the sound was recently removed by the copyright holder. Many people have been asking me to remake the video, so with cucumbers in season it’s a good time to do it. Enjoy the updated video!
Ingredients
- 2 pounds (9 or 10 cucumbers) kirby cucumbers or four 4½ inch long small, thin cucumbers (you can use Korean cucumbers, english cucumbers, or persian cucumbers)
- 2 tablespoons kosher salt
- 1 cup buchu (Asian chives), chopped into ½ inch pieces
- 4 garlic cloves, minced
- 1 medium carrot, cut into thin matchsticks (about 1 cup)
- 1 cup onion, sliced thinly
- ½ cup Korean hot pepper flakes (gochugaru) aka Korean red pepper flakes or Korean chili flakes
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- ¼ cup water
- 1 tablespoon toasted sesame seeds
Directions
- Wash the cucumbers. Make pockets out of them by slicing them twice lengthwise at right angles, ½ inch from one end so the cucumber quarters are still connected to each other at the end.
- Put them in a big bowl, and sprinkle and rub them with salt inside and out. Let them sit for 10 minutes on the kitchen counter, and then turn them over so they’re evenly salted. Then turn them over and let them sit another 10 minutes.
- Rinse the cucumbers in cold water a couple of times to remove excess salt. Drain and set aside.
- Combine buchu (Asian chives), carrot, hot pepper flakes, fish sauce, sugar, and sesame seeds in a large bowl. Mix well with a wooden spoon.
- Stuff the seasoning paste into the cucumber pockets. If you have sensitive skin, you can wear rubber gloves for this because the paste might irritate your hands.
- Serve immediately as a side dish for rice, and keep the leftovers in a sealed container or jar in the refrigerator. If you prefer it to be fermented a bit more, let the container sit at room temperature for a couple of days until it smells and tastes sour. Then put it into the fridge. Serve cold.
My original video shows how to make barley rice. Eventually I’ll make a videos for this, too, but in the meantime here’s the recipe:
Barley Rice
Ingredients
- 1 cup short grain rice, 1 cup barley
Directions
- Combine rice and barley rice in a heavy pot.
- Wash and drain a couple of times. Drain water as much as you can and add 2½ cups water.
- Cover and let it sit at least 30 minutes.
- Bring the pot to a boil over medium heat for 10 to 12 minutes.
- Open the lid and turn the rice over with a rice scoop or spoon.
- Simmer it over low heat for another 10 minutes.
- Fluff with a rice scoop to remove excess steam. Serve immediately with side dishes.
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안녕하새요 Maangchi,
I moved to Korea recently, and I’m trying to cook more foods at home. I would like to make this cucumber dish, but I can’t find fish sauce in the Korean markets. Can I substitute fish sauce with something else???
Thanks a lot!!!
Esther
You can easily find fish sauce in Korea. Check out any supermarket in Korea. It’s called “aek=jeot (액젓)” in Korean. https://www.maangchi.com/ingredient/fish-sauce
Maangchi, I have a question. I love you kimchi recipes, but my husband doesn’t like the ground dry red pepper powder because of the “gritty” texture. Can I use crushed red pepper flakes instead or will this change the flavor?
Hello!
Is it ok if I used gochujang instead of hot pepper flakes?
Hey Maangchi!
Two great things happened yesterday.
The first was that I finally made your oi-sobagi recipe! I couldn’t find buchu so I followed your suggestion to use scallions. I’m sure it would taste much better with buchu- I love the garlicy taste it has! Nevertheless, the oi-sobagi turned out great!
Actually, my older sister was jealous because she cannot eat spicy food. (She loved your baek-kimchi recipe!)
Do you know of a way to make oi-sobagi without the red pepper flakes? I considered adding red bell pepper for the color but I found myself a bit puzzled as to how to bind all of the stuffing together.
But I digress- the second great thing that happened was that your cookbook arrived!
I couldn’t wait to go through it and I was not disappointed. You and your team did a great job in breaking everything down and explaining it.
It is only the third cookbook I own but I am excited to start using it!
Keep up the great work!
I’m glad you like my cookbook! You’re very ready to cook with the book.
“Do you know of a way to make oi-sobagi without the red pepper flakes?” Well, you can do some experiment to make non-spicy but beautiful red color. I can’t think of any better idea than using real Korean gochugaru(hot pepper flakes). Freshly ground red bell pepper won’t stick to the cucumber. How about adding chopped red bell pepper to the stuffing? Chop it into tiny pieces and insert into the pocket of cucumber.
I will experiment a bit after I finish this batch of oi-sobagi.
If it turns out well, I’ll let you know so that others can try it as well. ^^
Hi Maangchi,
I have been successfully making Kimchi (mostly from Napa cabbage) which I have left for ages to become nice and sour! But after one day or so, the Kimchi was nice, but not yet really sour though! I have had Kimchi in Korean restaurants that seemed to be self made, really fresh and still crunchy, but yet sour and tangy! How do they achieve that? Especially for cucumber Kimchi, as my cucumbers get soggy very quickly once they’re salted!
Can you give me some hints?
I’ve made it twice and it’s awesome. My 5-year-old loves it and asks for it when it’s dinner time!☺️ Thank u again. I just love all your videos and wished I lived near u to share food! I think u r so cute in your videos! Wish I knew how to share pictures. I want to show mine!
I made this not expecting anything too special. Boy, was I wrong–this is absolutely fantastic!
It’s very good fresh, but I think it’s magically transformed after a day or two in the fridge when the flavors have a chance to meld. It hasn’t lasted long enough to ferment yet!
Thanks Maangchi!
Hi, just wanted to say that I love this recipe! Plus, after I left it fermented fora couple days, I made some of them into like fried pickles style. it was so awesome. Thanks for the recipe!
Oh, looks so yummy! Crunchy fresh cucumbers and salty, spicy hot filling. I love it!
Hi maangchi! I wonder it can without to put stuffing in cucumber kimchi? Is that taste better with stuffing? Let me know before I head to make soon. Look forward you respond soon. :-)
Thank you for another great recipe!
This is probably one of the most delicious maangchi recipe that I have ever tried. Tasting this dish brought tears to my eyes (I exaggerate)…honestly, I could not get enough of this all summer long. Just a warning: it’s quite garlicky but so so good.
Hi Maangchi,
I know this has nothing to do with this recipe but can you please write my name in Korean?
Its Krynauw, the pronunciation is Cray (as in crayfish) + no (as in yes- no)
I would REALLY appreciate it!!!
Thanks :)
I think your name can be written 크래이노 in Korean. I know that is too late but I still hope that it can help you.
Hi Maangchi,
I’m going to make oi sobagi but you say sugar in the recipe. But didn’t add sugar on your video. Sugar or not???
You make me watch the video again! Watch it again. I add 1 tablespoon sugar in the video. Good luck with making delicious oisobagi!
Sorry Maangchi, I watched for four times but I couldn’t see sugar. Now, I watched again and see sugar =) Really very interesting =))) Sorry again. And thank you. I’m going to make the recipe today.
No problem!! : )
Check out the video at 3:48, please. I used this sugar: https://www.maangchi.com/ingredient/turbinado-sugar
Hello i was wondering if there is any substitute for red pepper powder?
I’m not an expert by any means but I tried this recipe many times. You should not substitute with anything other than Korean red pepper powder (coarse). You can order it online (amazon)–it just makes the dish really yummy.
Hi Maangchi,
For this recipe, can I use something else instead of fish sauce?
You can use soy sauce and salt.
Thank you very much =)
Hi Maangchi! Thank you for re-posting this; it’s time for Oi-Sobagi! Yay Oi Kimchi!
I JUST bought these cukes at the farmers market. A friend came over and I showed her how to make them and we had a great time. We did have to run to the korean market to purchase buchu garlic chives…but I think that makes them super authentico. Just like last year, I put in too much carrot, but I can’t complain about that! The stuffing falls all over, but I just press it all into the large jars that I have.
Thank you again for re-posting this seasonal favorite and congratulations on your book deal! You are the best!
I would love to have a garlic stem kimchi recipe too! You do have a thread manul julgi but no recipe yet. (I’m still going to try it! I think I have figured it out.)
So, you are a great teacher and person. I LOve your videos, posts and pictures!
Thanks Maangchi!
Your devoted fan,
Jean
OMG Maangchi, I made this following your recipe a long time ago. This is one of my fav banchans to eat on hot summer days. It’s so good. I just love the spicy, sour, salty, refreshing taste of this dish. I love eating a bowl of rice in cold ice water and having this as a side dish. I can eat a meal like that all summer long haha. I haven’t had it in a while. I should make some soon!
“I love eating a bowl of rice in cold ice water and having this as a side dish.” oh yeah? I always like warm rice but I should try your way sometime! : )
Hi Maangchi, this is first I made it .
It’s look like tasty but I feel too salty.
Is it normal or I have to wash more times before I put stuff ? Thank you.
yes, check out the step 3 please. “Rinse the cucumbers in cold water a couple of times to remove excess salt”
Dear Maangchi,
If I protect this kimchi and coluldn’t finish in the same day, how many times it could be fresh? And how must I hide it? In the refrigerator?
You can enjoy fresh oisobagi for a couple of days if you keep it in the fridge.
One of my favorite recipes that I’ve made from your blog. Since I live in a boonies, I’m always on the lookout for common substitutes for items that those of us far from international circles can’t get our hands on…like the bosc pear for the Asian pear and things like that. For this recipe, I didn’t have access to Asian chives (and the regular chives were monstrously expensive for a small amount). Instead, I substituted leeks (cut into very small squares), and it turned out beautifully.
“I substituted leeks (cut into very small squares), and it turned out beautifully.” great tip! I sometimes use green onion and carrot to make oisobagi when buchu is not available. It always turns out delicious.
Hi Maangchi, I have a quick question. This is my second time to make this cucumber kimchi. The first time I made it, it was really good. But the second time I made it, it was good too but there seems to be alot of water/liquid on the bottom of the container of the cucumbers. Is that normal? Should I pour the extra water out? I kind of think with the water sitting in there it would take the flavor out of the cucumber kimchi perhaps? Please advise. Thank you Maangchi.
Yes, it’s normal. It sounds like your oisobagi was made well! The saltiness of the seasoning mix is drawing out water from the cucumber. Sometimes you see a lot more liquid than usual when the cucumber contains lots of water.
Ahh…..ok. Good to know. It did seem like I used cucumbers that contained more water the second time I tried making the oisobagi. I’m having some now after a couple of weeks and it taste so good! It seems like it has more flavor too! :D Thank you so much Maangchi! Can’t wait to try your other delicious recipes. Oh just one more question, how long can you keep the oisobagi in the refrigerator after making it?
Hi Maangchi. I made the cucumber kimchi, left it outside the fridge overnight to ferment, then kept it inside the fridge again. I left it inside the fridge for 1 week before I ate them. Actually, how long can I keep the cucumber kimchi inside the fridge? Do I serve each person, the whole piece of cucumber kimchi or do I cut them up into smaller pieces starting from the top?
You can start eating oisobagi right after making it. Many people prefer freshly made oisobagi. If you want to ferment it, keep it outside the refrigerator for a couple of days as it ferments.
“Do I serve each person, the whole piece of cucumber kimchi or do I cut them up into smaller pieces starting from the top?” Both ways are good. I like to eat whole pieces just like in the video but you can cut off the top of a large piece and split it into small pieces, too.
Oh no, in Germany we can’t watch the video anymore because of the background music.
yes, I will make this video recipe again someday.
That would be fantastic. Looking forward to make this dish. Thank you in in advance.
If I have extra hot pepper paste, what other vegetables can I use it with? I’m thinking maybe radish or baby bok choi. Comments?
I made cucumber kimchi for the first time today. Wow! IT gives ponytail radish kimchi a good run for its money. I’m lucky to live near a Korean market, a Thai/Vietnamese market, and a pan-Asian market. So much fun grocery shopping!
Thank you, Maangchi, for your recipes. My nephews ask me to bring them vats of kimchi when I visit.
“My nephews ask me to bring them vats of kimchi when I visit.”
That’s awesome! : )
Hi Maangchi!
I had something similar to this at a Korean restaurant awhile ago and craved it recently. I was so glad to find the recipe and video here! Thank you so much for posting it, I couldn’t find any chives at my grocery store, but it still turned out great! This is first kimchi I’ve ever made and I’m so glad it worked out well. I plan to make more and try out other recipes. Thanks again! :)
If Asian chives are not available, use green onions. I’m glad your oisobagi turned out delicious! Cheers!
I Maangchi, I used this same recipe but cut mini cucumbers into 1/2 inch rounds.
I often see thick sliced cuccumber kimchi at korean markets & was wondering if this is the same recipe I should be using? I realized I left the salt on there too long. ~30 min like this recipe, but I should have cut the time down since the pieces were smaller. Do you have any tips for me? Thanks
Maangchi, I made the mini cucumbers & it took me 2 tries to do it using mini 1/2 inch sliced cucumbers with this recipe. Way too salty the first time since the pieces are smaller, so 2nd time it was great.
I cut way back on the amount of salt & only let it sit for 15 minutes. I added more sugar because I like it sweet, but it was delicious.
great! Practice makes perfect!
Maangchi , i made this today .. i was so excited about it . I followed your direction , but i think i didn’t wash it enough , because despite of the delicious filling .. the cucumber was a lil too salty . I probably need to wash it more next time . I still think it’s good and super easy to make !! Thanks !!
Your next batch of oisobagi will turn out perfect! You are a cooking genius! : )
I cant find a recipe for the regular cucumber kimchee… I liked this recipe but I like the regular cucumber kimchee better… Any chance we could get a cucumber kimchee recipe :) thanks
regular cucumber kimchee? Can you give me more detailed description about the dish?
Hey Maangchi!
I absolutely love this recipe! I made it for my boyfriend and he can’t stop raving about it! It was almost finished in 3 days! But towards the 3rd day, my oisobagi started tasting a little bit bitter… why is that? I hope to get a reply soon because I am planning on making it again… hopefully tomorrow night :D Thanks so much for the recipe Maangchi!!!
” my oisobagi started tasting a little bit bitte”, I don’t know the answer. Strange!
I was just pickling the same type of cucumber Maanchi recommends here … if they have any stems on them, they need to be cut off, they are bitter, and will transfer the bitterness to whatever you are making. Hope this helps.
Maangchi .. I just made the Oisobagi Kimchi and the Emergency Kimchi and I am in heaven! Thank you so much for sharing your wonderful culinary magic!
Big hugs from my kitchen :-)
Maryanne Mespl´
awesome! Thank you for your update!
Thanks Maangchi for this recipe. I made it for dinner today and I love the crunchy taste of the cucumber in this kimchi. Even my sister who is fussy when it comes to food gave me a thumb up and asked for refill!! I will make this again for my family! Thanks!
Reading your comment makes me feel like eating oisobagi! I should make it soon! Cheers!
I made the oisobagi this week and it came out great. I love the freshness of the cucumber along with the spicy kick!! Both me and my wife love your recipes.
Simply Good Eating Latest blog: http://www.simplygoodeating.com
I love your recipe for the beef and radish soup maangchi. I also did the cucumber kimichi which was also wonderful. I will soon share that too with my friends to taste it. Thanks for stopping by my site (http://www.simplygoodeating.com). Keep up with the good work and I look forward to seeing more of your awesome recipes. =)
Great! Happy cooking! : )