CUCUMBER KIMCHI ( OI SOBAGI 오이소박이 )
Also called "stuffed cucumber kimchi," this is a summer classic in Korea - cool, crunchy, and refreshing. Unlike cabbage kimchi which gets better with age, cucumber kimchi is best eaten fresh within a few days while the cucumbers are still crisp. It's less about deep fermentation and more about that immediate hit of spice, crunch, and freshness.
Oi sobagi is typically made by cutting cucumbers lengthwise into quarters (but not all the way through), then stuffing the cuts with the spicy kimchi mixture. It looks impressive and allows the marinade to penetrate the cucumber. But you can also just slice them if you prefer - the flavour will be the same, just the experience will be different. Perhaps a bit messier to eat haha.
NOTE: To make this easier, you can skip making the kimchi paste and use The Fermentary's kimchi paste instead - you can then decide how much paste you want .. more for a stronger flavour of course - and mix with the prepared vegetables. This works for all our kimchi recipes and lets you focus on perfecting the vegetable preparation.
INGREDIENTS
- 6 small Lebanese or Persian cucumbers (or 3 larger continental cucumbers)
- 2 tbsp sea salt
For the stuffing:
- 2 cloves garlic, minced
- 2cm piece ginger, minced
- 2 tbsp gochugaru (Korean chilli flakes)
- 1 tbsp fish sauce (or soy sauce)
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp sesame seeds
Add to the paste:
- 3 spring onions, cut into 3cm lengths then julienned
- 1 small carrot, julienned (optional)
METHOD
- Prepare cucumbers: Wash and dry cucumbers. Cut each cucumber lengthwise into quarters, stopping about 2cm from the end so the cucumber stays attached. Place in a bowl, sprinkle with salt, toss gently, and let sit for 30 minutes.
- Make the stuffing: Mix all stuffing ingredients together in a bowl.
- Rinse and stuff: Rinse the cucumbers briefly under cold water and pat dry. Gently open each cucumber and stuff the kimchi mixture between the quarters, pressing it in firmly.
- Pack and ferment: Pack the stuffed cucumbers into a jar or container. If there's any leftover stuffing, scatter it over the top. Press down gently. Leave at room temperature for 2-3 hours, then refrigerate.
- Serve: Oi sobagi is ready to eat immediately but develops more flavour after a day. Best consumed within 3-4 days while still crisp.
Makes: 6 stuffed cucumbers
Time: 45 minutes (plus 2-3 hours fermenting)
Sharon's tip: If your cucumbers are quite large or seedy, scoop out the seeds before stuffing - you'll get a better texture.
