Oi Sobagi (오이소박이)

Oi sobagi is a refreshing style of kimchi made with whole cucumbers scored and packed with a spicy, garlicky filling of chives, garlic, and gochugaru. Unlike baechu kimchi, it is ready to eat after just a few hours of fermentation, making it a favourite in summer when cucumbers are abundant.

Serves: 4

Ingredients

• 6 small Korean cucumbers or Persian cucumbers (about 600g / 1.3 lb total)
• 2 tbsp (30g) coarse sea salt
• 60g (2 oz) garlic chives (buchu) or spring onion greens, cut into 3cm (1-inch) lengths
• 3 tbsp (30g) gochugaru (Korean red pepper flakes)
• 4 cloves garlic, minced
• 1 tsp (5g) fresh ginger, grated
• 1 tbsp (15ml) fish sauce (or soy sauce for vegetarian)
• 1 tsp (5g) sugar
• 1 tbsp (10g) toasted sesame seeds

Instructions

1. Trim off both ends of each cucumber. Cut each cucumber into 5cm (2-inch) segments, then make two perpendicular cuts through each segment from one end, stopping 1cm (0.4 inch) from the other end to create a cross-shaped pocket.
2. Toss the cucumber segments with coarse salt and leave for 20–30 minutes until they release water and soften slightly. Rinse thoroughly and pat dry.
3. Combine gochugaru, garlic, ginger, fish sauce, sugar, and sesame seeds in a bowl. Add the garlic chives and mix well with gloved hands to make the stuffing.
4. Gently open each cucumber's cross-pocket and pack in a generous pinch of the filling, pressing lightly so it holds.
5. Pack the stuffed cucumbers snugly into a clean jar or container. Leave at room temperature for 2–4 hours in summer (or up to 8 hours in winter) until they smell pleasantly tangy, then refrigerate.
6. Serve cold as a banchan alongside steamed rice. Best eaten within 3–4 days while the cucumbers retain their crunch.

Cook's Notes: The fermentation window is short — taste after 2 hours and refrigerate as soon as the flavour pleases you. The cucumbers continue to ferment slowly in the fridge, growing more sour over time.