Stuffed Oi Kimchi (Cucumber Kimchi)

Stuffed Oi Kimchi (Cucumber Kimchi)

Perhaps the most popular kimchi during the spring and summer time is Stuffed Oi Kimchi or Oi Sobagi. Cucumbers are cooling and this kimchi is a tasty accompaniment on warm days. It also has a nice crunchy texture. Prepare oi sobagi in small quantities as it does not keep as long as the cabbage kimchi and should be consumed within one week. Use Kirby or small cucumbers easily available at the farmers markets at this time of the year.

Another kimchi with a crunchy texture is the Kkakdugi (Korean Radish Kimchi). This is another kimchi that is not easily available at the stores. Fortunately, you can now make kkadugi at home as it is one of the easier kimchis to make.

Kkakdugi (Radish Kimchi)

I have made this kimchi several times using a recipe adapted from the cookbook Discovering Korean Cuisine. These little cucumbers are from the farmers market I visited recently. If you would like to check out the post on the market, please click here.

Stuffed Oi Kimchi (Cucumber Kimchi)

Please refer to my Kkakdugi (Korean Radish Kimchi) post for picture and description of Korean radish, chili pepper flakes, and salted shrimps.

Stuffed Oi Kimchi (Cucumber Kimchi)
Prep time
Total time
  • 6 Kirby cucumbers
  • 1 tbsp coarse salt
For the Stuffing
  • 2 oz Chinese chives, finely chopped
  • 2 oz Korean radish, finely chooped
  • 1 small carrot, finely chopped
  • 1 tbsp salted shrimp, finely chopped
  • 2 tbsp red pepper powder
  • 1 tsp finely minced ginger
  • 6 cloves garlic, finely minced
  • ½ tsp sugar
  1. Rinse cucumbers and drain. Cut off the both ends of cucumber. Halve cucumber lengthwise into two. Quarter each cucumber half along its length starting from the center of the cucumber leaving about ½ inch of the other end intact.
  2. Sprinkle with coarse salt and leave at room temperature for about two hours. Drain.
  3. Mix all stuffing ingredients in a medium bowl.
  4. Wearing a pair of kitchen gloves, stuff prepared cucumbers with stuffing.
  5. Store in an air tight container in the refrigerator.
Oi kimchi can be eaten right away or kept in the refrigerator for up to one week.

Stuffed Oi Kimchi (Cucumber Kimchi)
NOTE: This post was updated on September 8th, 2014 with new write-up and pictures.

Enjoy…..and have a wonderful day! 😎

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  1. Cristina TeenieCakes says

    Mmm. That looks so good, Biren! Now what do Korean radishes look like? I'm gonna have to google that.

  2. rotinrice says

    Hi Kamalika! Glad that you are back. It's been a while….where have you been? I noticed there were no posts on your blog.

  3. Anncoo says

    This is beautiful, love the color. I love to make kimchi too, must bookmark it and visit the Korean store tomorrow

  4. lequan@luvtoeat says

    These are beautiful pictures Biren! And such a lovely array of colours too. Needless to say, this is a beautiful dish and presentation. I love the idea of stuffing everything in the mini cucumbers. That makes it so much more fun to eat. This looks so appealing I'd have to hide them away from my kiddies for obvious reasons.

  5. Angie's Recipes says

    Well, I don't know much about Korean cuisine, but this sounds and looks like a very different and great kimchi!

  6. mina joshi says

    The cucumbers looks great. You have a lovely blog.

    There is an Award waiting for you on my blog. Please pop round and collect it.


  7. tigerfish says

    That is smart….now I am not sure if "as cool as a cucumber" still works in this concoction of spicy kimchi in it!

  8. Carolyn Jung says

    They look so pretty and eye-catching stuffed like that. No worries about eating them within a month. In my house, they'd be lucky to last a week. 😉

  9. Cook with Madin says

    Hi Biren, This is great, another version of Kimchi, and this is easy to make. Thank you for sharing.

  10. Patty Price says

    Beautiful and refreshing, it's great getting the preview photo on Facebook! These look delicious, thanks for sharing another creative recipe. ps. I found vegan carob chips to make your fruit muffin recipe!

  11. rotinrice says

    Thanks Patty! I really appreciated you cheering me on at Facebook. It is a little quiet there.

    I am glad you found the carob chips.Those muffins are really tasty and moist. I will have to make another batch soon. My boys really enjoyed them :)

  12. denise fletcher says

    Hi Biren :)

    I've never seen this sort of kimchi but I love it and must try to make this as commercially prepared kimchi is so disappointing. Love the photography, especially the sixth photo.

  13. Tanantha IJLMP says

    Oi Kimchi!!! YES! I love them. Guess what, I have a few cucumbers left after the party and I'm trying to figure out how to get rid of them. This is perfect timing! However, mine are english cucumbers, not kirby. It might work. I will let you know if get around to it.

    Your photos look beautiful and so appetizing! I'm craving Korean food now!

  14. Chef Dennis says

    those not only look amazing, but you get a sense of just how flavorful they are….great presentation too!!

  15. rotinrice says

    Thanks Tanantha for your kind words :) I think English cucumbers would work. Just cut them into sections about 2 1/2 inches in length and then quarter them lengthwise but keeping the last half inch intact as shown. Have fun!

  16. MaryMoh says

    These are delicious stuffed kimchi. I remember eating a lot of these when I was in Korea. But here I always make the white cabbage kimchi cos my family likes them better.

  17. Joanne says

    I'm pretty sure this is the only recipe that could actually get me to enjoy cucumber. Which means it's priceless.

  18. rumana says

    wow!!! in Korea i have seen so many types of kimchi and this one is the best looking one i can say:)


    What a great loo0king little dish! I love the vibrant flavors and the artistic display!

  20. Mary says

    I love the colors of your dish. It really looks delicious. I hope you are having a wonderful day. Blessings…Mary

  21. Stella says

    OOh Biren, I bet this Oi Kimchi is even better after it marinates in the fridge for a day or two! It looks wonderful-wish I could have one now. It's so hot here!

  22. Angel says

    My mother in law makes this kimchi, it is soooo good! Love the crunch of the cuke with the heat of the pepper and the bite of the garlic. It tastes so fresh with rice.


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