Oi Sobagi (cucumber kimchi) is a delicious kimchi with a refreshing taste and crunchy texture. In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in season. However, you can enjoy it for any meals at any time of the year.
Traditionally, cucumbers are stuffed with Korean chives and seasoning, which is great for presentation. To save time and effort, you can cut up cucumbers into smaller bite-sized pieces and mix up with the seasoning instead.
When selecting cucumbers, try to find cucumbers with less seeds. You can use Korean cucumber, kirby cucumber, english cucumber or any other pickling cucumbers for this recipe. You can modify the spicy level by adding more or less Gochugaru.
Oi Sobagi gets fermented faster compared to other types of kimchi. So, it’s better to make a smaller amount at a time.
In our recipe video, we used 5 English cucumbers to make 20 stuffed pieces of cucumber kimchi. We used our Crazy Korean Cooking Kimchi Container 1.3 Gallon (5.2L) size for this amount.
For serving, 1 or 2 pieces are enough for one person per meal.