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Home / Cuisine / Asian / Stuffed Oi Kimchi (Cucumber Kimchi)

Stuffed Oi Kimchi (Cucumber Kimchi)

By: 👩‍🦳 Linda · Published: 🖨 July 28, 2010 · Updated: 💻October 2, 2020 · 🗨 34 Comments

Recipe ▼

This crunchy Stuffed Oi Kimchi (Cucumber Kimchi) is a wonderful condiment during the warm summer months when small Kirby cucumbers are easily available.

This crunchy Stuffed Oi Kimchi (Cucumber Kimchi) is a wonderful condiment during the warm summer months when small Kirby cucumbers are easily available. | RotiNRice.com

Perhaps the most popular kimchi during the spring and summer time is Stuffed Oi Kimchi (Cucumber 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 Kkakdugi (Korean Radish Kimchi) which is not easily available at the stores. Fortunately, you can now make your own kkadugi at home as it is one of the easier kimchis to make.

Kkakdugi (Radish Kimchi) is a variety of kimchi made with Korean radish. It is a deliciously spicy and crunchy condiment eaten with steamed rice. | RotiNRice.com

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.

This crunchy Stuffed Oi Kimchi (Cucumber Kimchi) is a wonderful condiment during the warm summer months when small Kirby cucumbers are easily available. | RotiNRice.com

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

Similar Tools Used in Making This Stuffed Oi Kimchi

This post contains affiliate links. Please read my disclosure policy here.

64oz Clear Wide-mouth Glass Jar with White Metal Lid
Cuisipro Stainless Steel Measuring Cup and Spoon Set
Disposable Food Prep Gloves – 500 Pieces

This crunchy Stuffed Oi Kimchi (Cucumber Kimchi) is a wonderful condiment during the warm summer months when small Kirby cucumbers are easily available. | RotiNRice.com
5 from 2 votes

Stuffed Oi Kimchi (Cucumber Kimchi)

This crunchy Stuffed Oi Kimchi (Cucumber Kimchi) is a wonderful condiment during the warm summer months when small Kirby cucumbers are easily available.
Author : Linda Ooi
Course : Side Dish
Cuisine : Korean
Print Recipe Pin Recipe Rate this Recipe
Prep Time 20 mins
Total Time 20 mins
Servings : 12
Calories : 20kcal

Ingredients
  

  • 6 Kirby cucumbers
  • 1 tbsp kosher salt / coarse salt

For the Stuffing

  • 2 tbsp Korean red pepper powder
  • ½ inch ginger (minced) (15g)
  • 5 cloves garlic (minced)
  • 1 tbsp Korean salted shrimp / sauejeot (minced)
  • ½ tsp sugar
  • 2 oz Chinese chives (finely diced)
  • 2 oz Korean radish (finely diced)
  • 1 small carrot (finely diced)

Instructions
 

  • Rinse cucumbers. Cut off the both ends of cucumber. Halve cucumber crosswise 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.
  • Sprinkle with coarse salt and leave at room temperature for about two hours. Drain.
  • Mix all stuffing ingredients in a bowl.
  • Wearing a pair of kitchen gloves, stuff prepared cucumbers with stuffing.
  • Store in an air tight container in the refrigerator.

Notes

Oi kimchi can be eaten right away or kept in the refrigerator for up to one week.

Nutrition

Calories: 20kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

This crunchy Stuffed Oi Kimchi (Cucumber Kimchi) is a wonderful condiment during the warm summer months when small Kirby cucumbers are easily available. | RotiNRice.com

This crunchy Stuffed Oi Kimchi (Cucumber Kimchi) is a wonderful condiment during the warm summer months when small Kirby cucumbers are easily available. | RotiNRice.com

NOTE: This post was updated on September 8th, 2014 with new write-up and pictures.

Enjoy…..and have a wonderful day! 😎


1.7K shares

Categories: 🗂 Asian, Pickles, Vegetables Tags: 📋 condiment, cucumber, kimchi, Korean

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Comments

  1. Cristina TeenieCakes says

    July 28, 2010 at 4:18 pm

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

    Reply
  2. rotinrice says

    July 28, 2010 at 4:24 pm

    You can check out my post on Kkadugi to see what it looks like. Some of the ingredients used in this kimchi are also shown there http://rotinrice.blogspot.com/2010/02/kkakdugi-ra….

    Reply
  3. kamalika says

    July 28, 2010 at 4:53 pm

    Hi Biren ,how r you..??? lovely and too easy to make dish……

    Reply
  4. rotinrice says

    July 28, 2010 at 4:55 pm

    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.

    Reply
  5. sayantani says

    July 28, 2010 at 5:08 pm

    love kimchi with dimsum and soup. looks so tempting…

    Reply
  6. lequan@luvtoeat says

    July 28, 2010 at 5:11 pm

    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.

    Reply
  7. Angie's Recipes says

    July 28, 2010 at 5:20 pm

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

    Reply
  8. leaannbrown says

    July 28, 2010 at 7:10 pm

    Great photos and colors. This looks so flavorful and refreshing. Another bookmarked.

    Reply
  9. mina joshi says

    July 28, 2010 at 8:25 pm

    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.

    Mina

    Reply
  10. tigerfish says

    July 28, 2010 at 9:22 pm

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

    Reply
  11. Anncoo says

    July 28, 2010 at 4:57 pm

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

    Reply
  12. Carolyn Jung says

    July 28, 2010 at 11:15 pm

    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. 😉

    Reply
  13. Cook with Madin says

    July 28, 2010 at 11:44 pm

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

    Reply
  14. Julie M. says

    July 29, 2010 at 12:05 am

    Biren, You always make the most unique and exquisite food. This looks delicious!

    Reply
  15. Patty Price says

    July 29, 2010 at 1:19 am

    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!

    Reply
  16. rotinrice says

    July 29, 2010 at 1:27 am

    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 🙂

    Reply
  17. denise fletcher says

    July 29, 2010 at 8:06 am

    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.

    Reply
  18. Tanantha IJLMP says

    July 29, 2010 at 8:31 am

    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!

    Reply
  19. Joyti says

    July 29, 2010 at 8:56 am

    Wow, those are so interesting and original. You always have such great and unique recipes!

    Reply
  20. Haruna says

    July 29, 2010 at 6:02 am

    5 stars
    Love the notion of home-made kimchi. Makes one feel homesick or hungry (or both!).

    Reply
  21. pigpigscorner says

    July 29, 2010 at 1:26 pm

    Stuffing cucumber is new to me. Looks so good! and the filling sounds amazing!

    Reply
  22. sarah says

    July 29, 2010 at 3:01 pm

    new to me..looks so yummy!!!

    Reply
  23. Chef Dennis says

    July 29, 2010 at 3:34 pm

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

    Reply
  24. lazarocooks says

    July 29, 2010 at 4:20 pm

    Great idea for the stuffed cucumber. Love the kimchi recipe. Well done!

    Reply
  25. rotinrice says

    July 29, 2010 at 5:12 pm

    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!

    Reply
  26. MaryMoh says

    July 29, 2010 at 5:26 pm

    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.

    Reply
  27. Joanne says

    July 30, 2010 at 12:53 am

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

    Reply
  28. rumana says

    July 30, 2010 at 5:01 am

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

    Reply
  29. claire says

    July 30, 2010 at 3:54 pm

    Korean kimchi… I am not used to eating it yet.. but yours certainly look very appetizing!!

    Reply
  30. A SPICY PERSPECTIVE says

    July 30, 2010 at 5:35 pm

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

    Reply
  31. Mary says

    July 30, 2010 at 5:54 pm

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

    Reply
  32. Stella says

    July 30, 2010 at 9:14 pm

    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!

    Reply
  33. Angel says

    August 1, 2010 at 4:52 am

    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.

    Reply
  34. rotinrice says

    August 1, 2010 at 1:40 pm

    Hi Angel, thanks for visiting and leaving a comment. Glad to hear that you enjoy this kimchi 🙂

    Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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