Oisobag-i / Oi Kimchi – Cucumber Kimchi

오이소박이/오 김치
The cool crisp flavor of cucumbers melded with the salty, garlicky, spicy flavor of kimchi. Oi Sobagi is one of my favorites and makes regular appearances at the dinner table.


6 medium unwaxed cucumbers

2 tablespoons salt

1 bunch Korean chives

6 green onions

1 small Daikon radish

Seasoning Paste

4 cloves garlic

1/2 small white or yellow onion

1 ounce fresh ginger

1 tablespoon salt

3 tablespoons medium ground red chile pepper

1 tablespoon gochugaru (fine ground)

1 teaspoon sugar


1 teaspoon shrimp paste


  • Prepare the Cucumbers:
    • Cut cucumbers in half across the middle.
    • Slice the cucumber sections in half lengthwise, leaving the last 1/4 inch uncut.
    • Turn the cucumber section half way and repeat.
    • Lightly salt the inside surfaces and let stand for at least twenty minutes. Rinse, drain, and place in a large nonmetallic mixing bowl.
  • Prepare the vegetables:
    • Grate or shred the Daikon and lightly salt.
    • Finely chop the green onion
  • Mix the Seasoning Paste:
    • Place the garlic, onion half, and ginger into a blender with just enough water to blend into a thick smooth paste. Pour into a medium nonmetallic mixing bowl.
    • Add all other seasoning ingredients and mix well. Add water as needed to maintain a thick paste.
    • Add chive, daikon, and green onion, mix well.
    • Let stand fifteen to twenty minutes.
  • Stuff Cucumber
    • Carefully stuff the seasoning paste into the slotted cucumber. Be careful not to break the uncut ends.
    • Place stuffed cucumber into a large glass container, cover tightly, and let stand at least one hour.

Refrigerate and serve cold with your favorite Korean meal.