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Looking for the perfect side dish for summer? Try this crunchy and flavorful Korean cucumber kimchi, also known as Oi Sobagi! It’s refreshing, slightly spicy, and packed with texture — the perfect addition to your summer meals. You can enjoy it right after making or let it ferment slightly for deeper flavor.

Let’s get into this golden recipe made famous by Korean cooking show Altoran! ????

???? Ingredients

Main:

• 4–5 Korean cucumbers (baek oi)

• ½ onion

• 120g garlic chives (buchu)

• A bit of baking soda (for washing)

For brining:

• 700ml cold water

• 50g coarse sea salt

• 10g sugar

Kimchi seasoning (per Altoran recipe):

• 6 tbsp Korean red chili flakes (gochugaru)

• 1 tbsp fermented shrimp (saeujeot)

• 6 tbsp fish sauce

• 2 tbsp minced garlic

• 3 tbsp plum syrup (maesil-cheong)

• 2 tbsp toasted sesame seeds

Measurements based on standard tablespoons.

???? Step 1: Wash & Prep the Cucumbers

Choose firm, straight cucumbers that aren’t too thick — this ensures a crisp bite and tender seeds.

Scrub them clean with baking soda under running water. Baking soda helps clean gently without making the cucumbers soggy.

Cut off the ends and slice each cucumber into four equal pieces.

Then, cut a deep cross-shaped slit (like a “+”) on one end of each cucumber, stopping 2cm from the bottom. You can use a jar lid to avoid cutting all the way through.

Step 2: Brine the Cucumbers

In a large bowl, mix 700ml cold water with 50g sea salt and 10g sugar until dissolved.

Place the cucumbers into the brine and let them soak for about 30 minutes, flipping once or twice.

This cold-brining method enhances crunchiness and removes bitterness, unlike boiling saltwater.

Step 3: Prepare the Filling

Chop the garlic chives into 2cm pieces after washing and draining.
Thinly slice the onion (and optionally carrot) into short, thin strips to make it easier to stuff into the cucumbers.

Step 4: Make the Kimchi Seasoning

In a mixing bowl, combine:

• 6 tbsp chili flakes

• 1 tbsp fermented shrimp

• 6 tbsp fish sauce

• 2 tbsp minced garlic

• 3 tbsp plum syrup

• 2 tbsp sesame seeds

Mix well until combined. You can use a mix of mild and spicy chili flakes to suit your taste.

Add the chopped vegetables and toss everything together until evenly coated. No need to make a separate starch paste!

tep 5: Drain the Cucumbers

After brining, place the cucumbers in a colander with the cut side down to allow excess water to drain out. They should now be slightly bendable with good elasticity.

Step 6: Stuff the Cucumbers

Using your hands or a spoon, carefully stuff each cucumber with the seasoned vegetable filling.
Rub a little seasoning on the outer surface for extra flavor while it ferments.

Step 7: Ferment & Store

Place the stuffed cucumbers into a kimchi container or airtight jar.
Let them sit at room temperature for half a day, then refrigerate for freshness and extended shelf life.

Done! Time to Enjoy

This crispy, spicy, and refreshing cucumber kimchi is the perfect side dish for hot weather.
It’s super easy to make — no boiling, no starch paste — just soak, season, and stuff!

Having a jar of this in the fridge is a game changer during the summer — you’ll finish it in no time!

Tips:

• Use fresh, firm cucumbers for best texture

• Keep an eye on the brining time — don’t over-soak!

• If you're sensitive to spice, reduce the chili flakes or use a mild blend

• Feel free to adjust the seasoning to your liking — Korean recipes are flexible!

Enjoy making your own homemade Oi Sobagi and savor the taste of traditional Korean summer kimchi at its best.

Happy cooking! ????????