Stuffed Cucumber Kimchi (Oi Sobagi)
Oi Sobagi is a stuffed cucumber kimchi where fresh cucumbers are hollowed and packed with spicy kimchi paste, onion, and pear for a crunchy, refreshing Korean side dish that ferments in days.
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Oi Sobagi is a stuffed cucumber kimchi where fresh cucumbers are hollowed and packed with spicy kimchi paste, onion, and pear for a crunchy, refreshing Korean side dish that ferments in days.
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Cut cucumbers into 3-4 inch sections. For each section, make two perpendicular cuts lengthwise, stopping about half an inch from the bottom so the quarters remain attached at the base.
Place the cut cucumbers in a large bowl and cover generously with salt. This will help draw out excess water.
Pour hot water over the salted cucumbers until they are covered. Let them sit for about one hour.
While the cucumbers are salting, prepare the stuffing. In a separate large bowl, add the kimchi paste.
Thinly slice the onion and pear, and add them to the kimchi paste.
Mix the kimchi paste, onion, and pear together until well combined.
After one hour, drain the salty water from the cucumbers.
Rinse the cucumbers thoroughly with cold water to remove any excess salt, then drain well.
Wearing gloves, take a piece of cucumber and gently separate the quarters. Stuff the kimchi paste mixture into the crevices of each cucumber piece.
Ensure each cucumber is fully coated with the kimchi mixture, both inside and out. Place the finished pieces in a clean bowl or container.
The stuffed cucumber kimchi can be eaten immediately for a fresh taste or stored in an airtight container to ferment.
Store in an airtight container in the refrigerator for up to 2 weeks; flavor deepens with time as it slow-ferments cold.
Sharp knife or mandoline (for slicing onion and pear thinly)
Oi Sobagi typically ferments for 1-3 days at room temperature before being refrigerated. Taste after 24 hours and move to the fridge when it reaches your preferred sourness.
Yes. Substitute pear with apple, kiwi, or omit entirely. Pear adds sweetness and crunch, but the dish works without it.
Salting draws out excess moisture from the cucumbers, preventing them from becoming mushy during fermentation and allowing the kimchi paste to penetrate evenly.
Store in an airtight container in the refrigerator for up to 2 weeks. The flavor deepens over time as it ferments slowly in the cold.
Yes. Store-bought gochugaru-based kimchi paste works well and saves time, though homemade paste allows more control over spice level and ingredients.
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