Flavorful Creations: Homemade Cucumber Kimchi (Oi-Sobagi) for Tasty Treats!

Embark on a culinary adventure as we delve into the vibrant world of homemade Korean cuisine with a recipe for Cucumber Kimchi, also known as Oi-Sobagi. Bursting with flavors and textures, this traditional dish offers a delightful twist to your dining experience. Each bite unveils a harmony of tanginess, spice, and crunch, making it a perfect accompaniment to any meal or a standalone snack. Join us as we explore the art of crafting this beloved Korean delicacy right in your kitchen!


  • Kirby Cucumbers: Begin with 2 pounds of kirby cucumbers or 9 to 10 small, thin cucumbers. These cucumbers, known for their firm texture and thin skin, are ideal for absorbing the flavors of the kimchi marinade.
  • Salt: Utilize 2 tablespoons of salt to draw out excess moisture from the cucumbers, ensuring a crisp texture and allowing the flavors to penetrate deeply.
  • Buchu (Asian Chives): Chop 1 cup of buchu, also known as Asian chives, into half-inch pieces. These aromatic chives add a subtle onion-like flavor and a refreshing crunch to the kimchi.
  • Garlic: Mince 4 garlic cloves to infuse the kimchi with a bold and pungent flavor. Garlic not only enhances the taste but also offers numerous health benefits.
  • Carrot: Slice 1 medium carrot into thin matchsticks, amounting to about 1 cup. The vibrant orange hue of carrots adds visual appeal to the kimchi while providing a hint of sweetness.
  • Onion: Thinly slice 1 cup of onion to impart a mild sweetness and depth of flavor to the kimchi. Onions also contribute to the complexity of the marinade.
  • Hot Pepper Flakes: Incorporate ½ cup of hot pepper flakes to lend the characteristic spiciness and vibrant color to the kimchi. Tailor the amount to suit your spice preference. Feel free to modify the quantity according to your desired level of heat.
  • Fish Sauce: Add 3 tablespoons of fish sauce to enhance the umami richness of the kimchi. This fermented condiment adds depth of flavor and complexity to the marinade.
  • Sugar: Balance the flavors with 1 tablespoon of sugar, providing a touch of sweetness to counteract the tanginess and spiciness of the kimchi.
  • Water: Include ¼ cup of water to adjust the consistency of the marinade and facilitate the distribution of flavors throughout the kimchi.
  • Sesame Seeds: Sprinkle 1 tablespoon of sesame seeds over the finished kimchi to add a nutty aroma and a delightful crunch to each bite.

Preparation Method:

  1. Wash the cucumbers thoroughly under cold running water, ensuring they are free from any dirt or impurities. Trim the ends and cut them lengthwise into quarters, leaving about an inch intact at the stem end to keep the quarters attached.
  2. In a large bowl, sprinkle the cucumber quarters with salt, ensuring they are evenly coated. Allow them to sit for about 30 minutes to draw out excess moisture.
  3. Meanwhile, prepare the kimchi marinade. In a separate bowl, combine the chopped buchu, minced garlic, carrot matchsticks, sliced onion, hot pepper flakes, fish sauce, sugar, and water. Blend the mixture until all components are evenly combined and integrated.
  4. Top of Form
  5. After 30 minutes, rinse the salted cucumbers under cold water to remove the excess salt. Gently squeeze them to remove any remaining moisture.
  6. Stuff the cucumber quarters with the prepared kimchi marinade, ensuring each piece is generously coated with the flavorful mixture. Press the cucumbers firmly to pack in the marinade.
  7. Transfer the stuffed cucumbers into a clean glass jar or airtight container, arranging them snugly to prevent air pockets. Pour any remaining marinade over the cucumbers.
  8. Seal the jar or container tightly and let the cucumber kimchi ferment at room temperature for 1 to 2 days, depending on your preference for fermentation intensity. Remember to burp the container occasionally to release excess gas buildup.
  9. Once fermented to your liking, refrigerate the cucumber kimchi to slow down the fermentation process and enhance its flavor. Allow it to chill for at least 24 hours before serving to allow the flavors to meld.
  10. Before serving, sprinkle the chilled cucumber kimchi with sesame seeds for added flavor and texture. Serve as a refreshing side dish or a flavorful topping for rice, noodles, or salads.


Congratulations! You’ve successfully mastered the art of preparing homemade Cucumber Kimchi (Oi-Sobagi), infusing your kitchen with the vibrant flavors and aromas of Korean cuisine. This delightful dish not only tantalizes the taste buds but also offers a myriad of health benefits, thanks to its wholesome ingredients and probiotic-rich fermentation process. Whether enjoyed as a zesty side dish or a flavorful accompaniment to your favorite meals, this cucumber kimchi is sure to become a staple in your culinary repertoire. So, gather your ingredients, follow the simple steps, and embark on a flavorful journey that celebrates the essence of Korean gastronomy right at home!