Learn how to make Korean cucumber kimchi (Oi Sobagi) with a simple, step-by-step recipe.
This guide covers key tips for keeping cucumbers crunchy, the right seasoning balance,
and the best timing to enjoy this refreshing summer kimchi.
Crisp and Flavorful – The Charm of Oi Sobagi, a Korean Summer Kimchi
⚡ How to Make Oi Sobagi
To make Korean cucumber kimchi (Oi Sobagi), cut cucumbers with cross slits, brine them for 30 minutes, then stuff them with a mixture of chives, chili flakes, garlic, fish sauce, and salted shrimp. Let it rest for 3–4 hours or ferment for 1–2 days before eating.
⭐ Key Points for Oi Sobagi
- Crunch Key: Brine for 30 minutes + cut only ¾ deep
- Cucumber Choice: Korean baek-oi (Korean cucumber)
- Filling Ratio: 120–150g Asian chives + ½–1 onion
- Seasoning Formula: 3 tbsp fine chili flakes + 3 tbsp coarse chili flakes + 1 tbsp salted shrimp + 3 tbsp plum syrup + 6 tbsp fish sauce
- No-Fail Tips: In general, do not rinse after brining / Avoid over-fermenting
- Best Eating Time: After 3–4 hours or lightly fermented (1–2 days)
- Storage Tip: Keep refrigerated for 3–4 days / As fermentation continues, the crunch decreases and sourness may increase
- Why It’s Perfect for Summer: Refreshing, crunchy, appetite-boosting, and easy to make
It’s the height of summer in Korea. These days, it’s so hot that even stepping outside feels like a burden. You instantly understand what people mean when they say the heat feels suffocating. When it’s this hot, I lose my appetite and feel sluggish. That’s exactly when Oi Sobagi becomes the perfect side dish.
There are a few kinds of kimchi that remind me of summer, but my absolute favorite is Oi Sobagi. The signature crunch of cucumber, the refreshing taste, and the gentle umami flavor—this dish has it all. To be honest, I make it quite often—even when it’s not summer.
It might feel like a lot of work—salting the cucumbers and making the stuffing—but once you carefully fill them one by one, it feels like you’ve packed love into each bite. Especially when I place a well-fermented Oi Sobagi on top of a warm bowl of rice, I can’t help but say, “Ah, it really is summer.”
Today, I’m sharing the recipe I use every year (or very often!)—based on 4 Korean cucumbers.
Ingredients for Oi Sobagi (Korean Cucumber Kimchi)
[Main Ingredients]
4 Korean cucumbers (baek oi)
Tip. If Korean cucumbers (baek-oi) are not available, you can use Persian cucumbers or Kirby cucumbers as a good alternative. Just make sure they are firm and not too watery.
A little coarse salt (for scrubbing), 50g coarse salt (for soaking)
700ml water
1 tbsp sugar (for soaking)
1/2 to 1 onion
120–150g Asian chives
[Seasoning Ingredients]
2 tbsp minced garlic
1 tbsp sugar
3 tbsp plum extract syrup
1 tbsp salted fermented shrimp (saeujeot)
3 tbsp fine Korean red pepper flakes
3 tbsp spicy Korean red pepper flakes
6 tbsp fish sauce (kanari aekjeot)
1 tbsp toasted sesame seeds
🥄 How to Make – Step-by-Step Recipe
1. Wash and Prepare Cucumbers for Oi Sobagi
Rub the cucumbers with coarse salt and rinse them thoroughly under running water.
2. Make Cross Cuts
Cut the cucumbers into 6–7 cm lengths. Stand each piece upright and make a cross (+) cut about three-quarters of the way down, leaving the bottom 1 cm intact so the cucumber doesn’t split completely.
Tip 1. Cross cuts can be tricky—try placing the cucumber inside a jar lid to prevent cutting too deep. Or lay chopsticks on both sides as a guide when slicing.
Tip 2. If this feels like too much trouble, go ahead and slice the cucumbers all the way through. Then just mix them with the stuffing—easy and delicious! That’s the lazy shortcut I’ve come to love. This is actually the method I use most of the time.
3. Salt the Cucumbers
Mix 700ml of water with 50g of coarse salt and 1 tablespoon of sugar.
Soak the cucumbers in this brine for about 30 minutes.
The sugar helps tone down the sharp saltiness.
After soaking, place the cucumbers in a strainer to drain.
No need to rinse them afterward, as this helps maintain the right salt balance for better texture.
4. Prepare the Filling
Dice the onion and cut the chives into 3–5 cm pieces.
Tip. Feel free to cut them however you like! I sometimes slice the onion thin instead. Use whatever style you enjoy most.
5. Make the Seasoning Mix
Combine the chopped onion and chives with garlic, sugar, plum syrup, salted shrimp, red pepper flakes (both types), fish sauce, and sesame seeds. Mix well to make the stuffing.
6. Stuff the Cucumbers
Carefully stuff the seasoned filling into each cucumber slit. Be gentle to avoid breaking them. Once filled, gently press the top closed.
Tip. Pressing the tops together helps spread the seasoning to the outer skin and gives the cucumber a nice, tidy shape.
7. Let it Rest and Ferment
Place the stuffed cucumbers in an airtight container. Let them rest at room temperature for 3–4 hours, then store in the fridge. They’ll be ready to enjoy after 1–2 days.
Why Your Oi Sobagi Turns Soft (And How to Fix It)
One of the most common problems when making Oi Sobagi is losing that signature crunch.
If your cucumber kimchi turns soft too quickly, here are the main reasons and how to fix them:
- Over-brining: Soaking too long breaks down the texture → keep it around 30 minutes
- Rinsing after brining: In general, it is best not to rinse, since rinsing can reduce the salt balance that helps maintain crunch and flavor. If it tastes too salty, you can lightly rinse it once.
- Over-fermentation: Leaving it too long at room temperature softens cucumbers → refrigerate after 3–4 hours
- Wrong cucumber type: Soft or watery cucumbers won’t stay crunchy → use firm Korean cucumbers (baek-oi), or firm Persian or Kirby cucumbers if needed
Keeping these small details in mind makes a big difference in both texture and flavor.
I actually love Oi Sobagi so much that I make it pretty often. I don’t follow strict cutting rules either—just whatever works that day! And personally, I prefer to eat it after just a few hours of resting, not fully fermented. Once it ferments too long, the crunch disappears—and I miss that crispy bite!
I wouldn’t call it summer unless I’ve made Oi Sobagi at least once. Stuffing the cucumbers might seem a bit tricky, but once it’s done, it’s the kind of side dish it’s hard to stop reaching for another bite. If you're looking for a perfect kimchi recipe for summer, this Oi Sobagi is the one to try. A cool, not-too-salty bite of cucumber kimchi might be just what you need to get through this heat.
Wishing you a healthy, refreshing summer :)
Frequently Asked Questions
Can I eat Oi Sobagi right away?
Yes. It can be enjoyed after resting for 3–4 hours, but the flavor becomes deeper after 1–2 days of light fermentation.
How long does Oi Sobagi last?
It is best eaten within 3–4 days when stored in the refrigerator. After that, the cucumbers become softer and more sour as fermentation continues.
Do I have to use salted shrimp?
Salted shrimp adds authentic depth of flavor, but you can skip it or replace it with fish sauce if needed.
Should I rinse cucumbers after brining?
In general, it’s best not to rinse them, as rinsing can reduce the salt balance that helps maintain the cucumber’s crunch and flavor. However, if they taste too salty, you can lightly rinse them once to adjust to your preference.
👉 Next post: Why Koreans Say “Dogs Don’t Catch Summer Colds” – Meaning and Samgyetang
.jpg "Oi Sobagi – Korean cucumber kimchi on a sunlit table")
.jpg "Preparing cucumber for Korean Oi Sobagi")
.jpg "Tip: Make cross cuts in cucumbers using a jar lid")
.jpg "Soaking cucumbers in salty brine for Korean cucumber kimchi")
.jpg "Making the filling for Korean cucumber kimchi (Oi Sobagi)")
.jpg "Mixing the stuffing ingredients by hand for Oi Sobagi")