Crispy and Refreshing Cucumber Kimchi (Oi Sobagi)
Easy Homemade Cucumber Kimchi Recipe
Craving refreshing and crunchy Oi Sobagi when you don’t have much appetite? Try this super simple recipe that you can whip up in no time! Enjoy delicious homemade kimchi with fresh cucumbers, fragrant chives, and sweet onions. It’s a perfect side dish that will have you reaching for more rice.
Main Ingredients
- 10 cucumbers
- 1 bunch chives
- 1 large onion
Kimchi Seasoning
- 2L water
- 4 Tbsp coarse sea salt (for brining cucumbers)
- 8 Tbsp gochugaru (Korean chili powder)
- 4 Tbsp anchovy sauce
- 4 Tbsp fish sauce
- 3 Tbsp sugar
- 2 Tbsp plum extract
- 2 Tbsp minced garlic
- Sesame seeds, to taste (for garnish)
- 2L water
- 4 Tbsp coarse sea salt (for brining cucumbers)
- 8 Tbsp gochugaru (Korean chili powder)
- 4 Tbsp anchovy sauce
- 4 Tbsp fish sauce
- 3 Tbsp sugar
- 2 Tbsp plum extract
- 2 Tbsp minced garlic
- Sesame seeds, to taste (for garnish)
Cooking Instructions
Step 1
Wash the cucumbers thoroughly under running water. Trim off the ends and cut each cucumber into three equal pieces, about 5-7 cm long. (Tip: Removing the tough ends helps the cucumbers absorb flavor better and makes them easier to eat.)
Step 2
Take one piece of the cut cucumber. Using a knife, make a cross-shaped cut (like a ‘+’ symbol) about three-quarters of the way into the cucumber. Be careful not to cut all the way through to the end. (Tip: Cutting the cucumber this way will open it up, making it easier to stuff with the filling.)
Step 3
Peel and thinly slice the large onion into julienne strips. Wash the chives, pat them dry, and cut them into pieces about the length of your index finger’s first joint.
Step 4
Prepare the brine for the cucumbers. Pour 2L of water into a pot and add 3 Tbsp of coarse sea salt. Bring the water to a rolling boil, then turn off the heat. Pour the hot brine over the prepared cucumbers. (Tip: Taste the brine; it should be quite salty to ensure the cucumbers brine properly and stay crisp. If it’s too bland, add more salt.) Let the cucumbers brine for about 30 minutes.
Step 5
Drain the brined cucumbers. In a mixing bowl, combine the julienned onion and chopped chives. Add 8 Tbsp gochugaru, 4 Tbsp anchovy sauce, 4 Tbsp fish sauce, 3 Tbsp sugar, 2 Tbsp plum extract, and 2 Tbsp minced garlic. Mix everything well to create the delicious kimchi filling. (Tip: Taste a bit of the filling and adjust the seasoning if needed. Adding more anchovy sauce can enhance the savory flavor.)
Step 6
Carefully stuff the kimchi filling into the cuts of each cucumber. Arrange the stuffed cucumbers neatly in an airtight container. (Tip: For the best flavor, let the Oi Sobagi sit at room temperature for about a day to ferment slightly, then store it in the refrigerator.)
