🥒 Oi-sobagi Recipe: Authentic Korean Stuffed Cucumber Kimchi
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If you want to try making real Korean kimchi at home but don’t want to wait weeks, 오이소박이 (Oi-sobagi) is the perfect dish.
It’s crunchy, refreshing, and full of that bold, spicy kimchi flavor—with no long fermentation needed!
This recipe uses 10 whole cucumbers, a flavorful stuffing made from chives and salted shrimp, and a salty hot brine to soften the cucumbers before stuffing. Let’s make it!
🥢 What Is 오이소박이?
오이소박이 is a traditional Korean kimchi made by stuffing cucumbers with a seasoned veggie mix.
It’s less pungent than cabbage kimchi, takes less time to prepare, and adds the perfect spicy-crisp balance to any meal.
Why you’ll love this recipe:
✅ Crispy on the outside, juicy inside
✅ No meat—plant-based friendly
✅ Full of probiotics & umami flavor
✅ Quick to prepare and fun to share
🛒 Ingredients (Makes about 4–6 servings)
🥒 Main
- Cucumbers (오이): 10 (Korean long cucumbers preferred)
- Sea salt (천일염): ½ cup
- Water: 2 liters, boiling
🧅 Filling Vegetables
- Chives (부추): 200g
- Onion (양파): ½
- Green onions (쪽파): 8 stalks
🌶️ Seasoning
- Korean red pepper flakes (고춧가루): ¾ cup (200ml cup 기준)
- Minced garlic (다진 마늘): 2 tbsp
- Sugar (설탕): 1 tbsp
- Plum extract (매실청): 1 tbsp
- Anchovy fish sauce (멸치액젓): 4 tbsp
- Salted shrimp (새우젓): 3 tbsp, minced
- Toasted sesame seeds (깨): 1 tbsp
👩🍳 How to Make It
1️⃣ Prep the Cucumbers
- Wash the 10 cucumbers thoroughly.
- Cut each cucumber into 3 equal pieces (about 5–6cm long).
- Slice a deep “+” cross into each piece, leaving the bottom intact to create an opening for stuffing.
2️⃣ Salt the Cucumbers
- Boil 2 liters of water with ½ cup sea salt (천일염).
- Pour the hot brine over the cucumbers in a large bowl.
- Let sit for 30 minutes, rotating occasionally.
- Rinse with cold water and drain well.
3️⃣ Prepare the Stuffing
While the cucumbers drain, prepare the filling:
- Cut chives, onion, and green onions into 1cm pieces.
- Mince the salted shrimp (새우젓) finely.
In a large mixing bowl, combine:
- Red pepper flakes
- Minced garlic
- Sugar
- Plum extract
- Fish sauce
- Salted shrimp
- Sesame seeds
Add chopped vegetables and mix well.
4️⃣ Stuff the Cucumbers
- Gently open the slits of each cucumber and stuff the filling inside using a spoon or clean hands.
- Place stuffed cucumbers in a container, and spoon any leftover stuffing on top.
5️⃣ Let It Sit & Serve
Let the oi-sobagi sit at room temperature for 1–2 hours, then refrigerate.
Best eaten after 1 day, and stays crisp and flavorful for 3–5 days.
💡 Tips for Success
Salted shrimp adds authentic depth—available at Asian groceries. Mince finely to avoid strong chunks.
Plum extract (매실청) brings gentle sweetness and balance—optional but highly recommended.
Spice level: Reduce gochugaru for a milder taste, or add extra for a real kick!
🥄 How to Enjoy Oi-sobagi
Serve as a banchan (Korean side dish) with:
Warm steamed rice 🍚
Grilled meats or tofu
Summer noodles or BBQ
Or even inside wraps and sandwiches!
This is one kimchi that’s perfect for beginners—and impressive enough for Korean food lovers.
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