Cucumber kimchi (Oi-sobagi: 오이소박이)

Hi everybody! Today, I'm going to make oi-sobagi. Hot and spicy stuffed cucumber kimchi. With this kirby cucumbers… This is 2 pounds. Really beautiful size I've washed this already, let's make pocket! Around 1/2 inch just a lil' bit here. This… see… and then… here… Cucumber pocket. I cut off because I see some brownish stuff. *throw away* Next, we are going to salt this. We use 2 tablespoons salt. *scratch scratch scratch* Now, I'm going to make stuffing, and this is buchu, Asian chives. Carrot, onion, and garlic And, we are going to add hot pepper flakes and fish sauce. *chop chop chop* I make one cup. Asian chives. Let's add onion. *chop chop chop* So I'm going to cut this, right here, like this. This is also around one cup. And carrot. One carrot. Medium size. I'm going to cut it into matchsticks. You can make matchsticks like this or you can make it loud.

Wake up your family. We need garlic. 4 cloves of minced garlic. Almost done. All cuttin thing is done. And then all we can do is mix with seasonings. Because of the salt, water is on the bottom. Just turn it over, this. Mild hot pepper flakes, I'm using. And this is half cup. And fish sauce. Three tablespoons. One tablespoon, sugar. Quarter cup of water. *mix mix mix* I like to add sesame seeds I'm gonna rinse this extra salt quickly. All unnecessary salt is gone. Stuff it nicely. oi-saobagi is very easy to make… … in 30 minutes you can make it. The salting time is 20 minutes. And fresh cucumber is very delicious. If you like ferment this, let it sit at the kitchen counter for few days, and then, it tastes a little bit sour and pickled. Personally, I always make small batch because I like fresh oi-sobagi. When you have party, barbeque party, make this oi-sobagi, and it'll be really popular. To taste this, I made my bori-bap ummm! Fresh bori-bap and oi-sobagi.

If you have time, you can also make soup, Soup should not be spicy because this is spicy enough. I recommend making non spicy soup. Doenjangguk or radish beef soup. It'll go well together. I'm going to taste it on behalf of you! Use scissors. Cut off this tip. Rice. Ummm, delicious! Fresh oi-sobagi is always my favourite. I'm going to probably finish today, two oi-sobagi, with more rice. Enjoy my recipe. See you next time. Bye~.

As found on YouTube

Cucumber kimchi (Oi-sobagi: 오이소박이)

The recipe is here:

Cucumber kimchi (oi-sobagi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It's delicious and refreshing and it's a great kimchi to make when cucumbers are in season and you don't feel like waiting for your kimchi to ferment. You can eat this right away: they're cool, spicy, and crunchy. Cucumber kimchi is a good example of a kimchi that doesn't have to be fermented to be great.

It's been a very popular recipe on my website ever since I first posted it. However my original video used copyright-protected music ('A Message to You, Rudy' by The Specials), and the sound was recently removed by the copyright holder. Many people have been asking me to remake the video, so with cucumbers in season it's a good time to do it. Enjoy the updated video!


2 pounds kirby cucumbers (9 or 10 cucumbers) or 4 4½ inch long small, thin cucumbers.
2 tablespoons salt
1 cup buchu (Asian chives), chopped into ½ inch pieces
4 garlic cloves, minced
1 medium carrot, cut into thin matchsticks (about 1 cup)
1 cup onion, sliced thinly
½ cup hot pepper flakes
3 tablespoons fish sauce
1 tablespoon sugar
¼ cup water
1 tablespoon sesame seeds