When the weather is hot and sticky, I crave cool, crunchy, and refreshing flavors. Enter Stuffed Cucumber Kimchi (Oi Sobaegi)—a summertime staple in Korea that’s as vibrant as it is addictive. Think crisp cucumbers bursting with a garlicky, spicy filling of chives, carrots, and gochugaru. It’s got all the punchy flavors you love in kimchi, but with a lighter, fresher vibe. When you are wilted from the heat, nothing hits quite like cold, spicy stuffed cucumber kimchi straight from the fridge alongside a bowl of rice or some grilled meat.
Kimchi isn’t just a noun, it’s also a verb. In Korean, to “kimchi” something means to salt and season vegetables, which is why there are hundreds of different kimchis beyond the famous Napa cabbage version. Not every kimchi is meant to be long-fermented—think of it like the difference between a quick pickle recipe and the pickles you make to store for months. Some, like this stuffed cucumber kimchi, are meant to be enjoyed fresh, crisp, and bright. You’ll often see oi sobaegi served as part of a spread of banchan (small side dishes), where its spicy, juicy crunch balances out everything from grilled meats to hearty bowls of noodles.
Stuffed Cucumber Kimchi is especially popular in the summer months: it’s quick, refreshing, and ready to eat almost immediately, so let’s get into it.
I think this Stuffed Cucumber Kimchi tastes best when eaten within a few days, so this recipe makes a small batch. I start by prepping the cucumbers.
First I trim the ends:
Then slice the cucumber lengthwise, being careful not to cut through the end.
Then make another lengthwise slice:
This is what it should look like:
Repeat with all the cucumbers and place in a big bowl:
Now that the cucumbers are prepped, it’s time to salt them. Salting draws out their moisture and keeps them from getting soggy once stuffed. We’re going for nice crisp bites here, so don’t skip this essential step.
Gently rub in the salt:
Let them sit for 10 minutes, and then turn them over and let them sit for 10 minutes more. Then drain and rinse them:
Meanwhile, prep the rest of the veggies.
The carrot gets julienned into thin matchsticks:
Thinly slice the onion:
I call for buchu, or Asian chives, in this recipe because they add a sharp, garlicky flavor that really brightens the spicy cucumber filling. If you can’t find them, scallions make a perfectly fine substitute, though they’re a little milder. Whichever you choose, chop them into half inch pieces:
Once the veggies are prepped it’s time to add them all to a bowl with the garlic, ginger, sugar and other seasonings for the filling.
Add the gochugaru:
Pour in the fish sauce:
Mix thoroughly, I like to use gloves to keep the hot pepper flakes away from skin:
Once the filling is nice and mixed it’s time to stuff the cucumbers.
Stuff all the cucumbers and then these bad boys are ready to serve!
Or, you can let these ferment for a day or two for sharper flavor, but less crunchy cukes. It’s up to you! I can’t wait for you to try this hot weather classic. Let me know what you think down below, and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!
Can’t get enough kimchi? Neither can we! Check out our radish kimchi, kimchi dumplings or real deal classic kimchi.
Stuffed Cucumber Kimchi
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: serves 4
Ingredients
- 1 pound long small cucumbers like kirby or persian cucumbers
- ½ Tablespoon sea salt
- ½ cup buchu (Asian chives), chopped into ½ inch pieces
- 2 garlic cloves, minced
- 1 teaspoon finely minced ginger
- 1 small carrot, cut into thin matchsticks about ½ cup
- ¼ large onion, sliced thinly about ½ cup
- ½ cup Korean hot pepper flakes (gochugaru)
- 2 Tablespoons fish sauce
- ½ Tablespoon sugar
- 2 Tablespoons water
Garnish (optional):
- 1 teaspoon toasted sesame seeds
Instructions
Prepare the cucumbers: Trim the cucumbers and then cut into the cucumbers lengthwise, ¾ of the way so that the cucumber stays intact. Turn the cucumbers half way and cut lengthwise ¾ again so that you have cut them into quarters but they are still attached at the end.
Put them in a big bowl, and sprinkle and rub them gently with salt inside and out. Let them sit for 10 minutes on the kitchen counter and then turn them over and let them sit for another 10 minutes.
Rinse the cucumbers in water a couple of times to remove excess salt. Drain and set aside.
Make the filling: Combine chives, carrot, hot pepper flakes, fish sauce, and sugar in a large bowl. Mix well.
Make the kimchi: Put on a pair of gloves and then stuff the seasoning paste into the cucumber. Garnish with sesame seeds if desired.
Serve immediately as a fresh side dish or pack the cucumbers into a container and let it sit on the kitchen counter for a day if you prefer a more fermented flavor. Place the fermented kimchi in the fridge after a day. Serve cold.
Notes
*I think this stuffed cucumber kimchi tastes best fresh and eaten within a couple of days. They tend to get a little softer as they sit in the fridge, which is why this recipe is on the smaller side and not a huge batch.
*Feel free to substitute scallions for the Asian chives if you have problems sourcing them. Scallions are not quite as sharp and pungent as Asian chives but have a similar flavor profile and are readily available.
Keywords: kimchi, Korean, cucumbers, summer, oi sobaegi, snacks, banchan, quick, chilled
