Go Back
–+ servings
Close up image of Cucumber Kimchi standing on end in a bowl

Cucumber Kimchi Recipe | Easy Oi Sobagi

If you’re craving something bold, spicy, and refreshing, this Cucumber Kimchi (Oi Sobagi) is your next go-to Korean side dish!
No ratings yet
Print Pin
Course: Side Dishes
Cuisine: Korean
Keyword: Cucumber Kimchi, Cucumber Kimchi recipe, Oi Sobagi
Prep Time: 10 minutes
Cook Time: 0 minutes
Chill: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4 servings
Calories: 52kcal
Author: AshleyThompson

Ingredients

  • 4 Cucumbers Persian or Kirby
  • 1 tsp Kosher Salt
  • 1 1/2 tbsp Korean Red Pepper Flakes
  • 2 cloves Garlic minced
  • 1 tsp Ginger grated
  • 2 Green Onions sliced
  • 1/2 Carrot julienned
  • 1 tsp Granulated Sugar
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Seeds

Instructions

  • Prep the Cucumbers. Wash and trim the cucumbers. Slice them lengthwise into quarters, leaving one end attached so they form a cross. Sprinkle with salt, then let them sit for 30 minutes. Rinse and drain.
  • Make the Kimchi Paste. In a bowl, mix gochugaru, garlic, ginger, sugar, green onions, and carrots (if using). Stir in a splash of vinegar for brightness if desired.
  • Stuff the Cucumbers. Carefully stuff each salted cucumber with the spicy filling, making sure the mixture gets between all sections.
  • Pack & Rest. Place the stuffed cucumbers in an airtight container. Let them sit at room temperature for 4–6 hours to ferment slightly, then refrigerate.
  • Enjoy. Your cucumber kimchi is ready to enjoy once chilled, and it gets even better after a day or two in the fridge.

Nutrition

Calories: 52kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Fiber: 3g | Sugar: 6g