This crunchy Stuffed Oi Kimchi (Cucumber Kimchi) is a wonderful condiment during the warm summer months when small Kirby cucumbers are easily available.
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.
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.
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
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64oz Clear Wide-mouth Glass Jar with White Metal Lid
Cuisipro Stainless Steel Measuring Cup and Spoon Set
Disposable Food Prep Gloves – 500 Pieces
Stuffed Oi Kimchi (Cucumber Kimchi)
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
Nutrition
NOTE: This post was updated on September 8th, 2014 with new write-up and pictures.
Enjoy…..and have a wonderful day! 😎
Cristina TeenieCakes says
Mmm. That looks so good, Biren! Now what do Korean radishes look like? I'm gonna have to google that.
rotinrice says
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….
kamalika says
Hi Biren ,how r you..??? lovely and too easy to make dish……
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.
sayantani says
love kimchi with dimsum and soup. looks so tempting…
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.
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!
leaannbrown says
Great photos and colors. This looks so flavorful and refreshing. Another bookmarked.
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.
Mina
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!
Anncoo says
This is beautiful, love the color. I love to make kimchi too, must bookmark it and visit the Korean store tomorrow
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. 😉
Cook with Madin says
Hi Biren, This is great, another version of Kimchi, and this is easy to make. Thank you for sharing.
Julie M. says
Biren, You always make the most unique and exquisite food. This looks delicious!
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!
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 🙂
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.
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!
Joyti says
Wow, those are so interesting and original. You always have such great and unique recipes!
Haruna says
Love the notion of home-made kimchi. Makes one feel homesick or hungry (or both!).
pigpigscorner says
Stuffing cucumber is new to me. Looks so good! and the filling sounds amazing!
sarah says
new to me..looks so yummy!!!
Chef Dennis says
those not only look amazing, but you get a sense of just how flavorful they are….great presentation too!!
lazarocooks says
Great idea for the stuffed cucumber. Love the kimchi recipe. Well done!
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!
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.
Joanne says
I'm pretty sure this is the only recipe that could actually get me to enjoy cucumber. Which means it's priceless.
rumana says
wow!!! in Korea i have seen so many types of kimchi and this one is the best looking one i can say:)
claire says
Korean kimchi… I am not used to eating it yet.. but yours certainly look very appetizing!!
A SPICY PERSPECTIVE says
What a great loo0king little dish! I love the vibrant flavors and the artistic display!
Mary says
I love the colors of your dish. It really looks delicious. I hope you are having a wonderful day. Blessings…Mary
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!
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.
rotinrice says
Hi Angel, thanks for visiting and leaving a comment. Glad to hear that you enjoy this kimchi 🙂