Oi-Kimchi (Korean Stuffed Cucumber Kimchi)
- Korean Food Addict
- Nov 29, 2025
Oi-Kimchi (Korean Stuffed Cucumber Kimchi)
Oi-kimchi is Korea's beloved summer kimchi made by stuffing fresh cucumbers with spicy seasoning. Known for its refreshing crunch and cooling properties, it's the perfect side dish to stimulate your appetite during hot weather.
The Appeal of Cucumber Kimchi
The crisp texture and refreshing nature of cucumbers pairs beautifully with the spicy, savory seasoning. Unlike napa cabbage kimchi, cucumber kimchi requires minimal fermentation time, making it a quick and satisfying kimchi to prepare. The taste varies delightfully depending on fermentation time.
Selecting and Preparing Cucumbers
Choose fresh, firm cucumbers with even thickness. The striped peeling technique helps the seasoning penetrate while maintaining texture. The cross-cut stuffing method (sobagi style) allows the filling to nestle deep inside for maximum flavor.
Keeping the Crunch
The secret to crispy cucumber kimchi is not rinsing after salting - simply shake off excess moisture. Some recipes call for briefly blanching in salted boiling water to extend crispness. Making small batches frequently is the best way to enjoy peak freshness.
A Summer Delicacy
Cucumber kimchi is especially popular during summer months. Served cold from the refrigerator, it provides a cooling, refreshing sensation. It pairs wonderfully with bibimbap or grilled meats, cutting through richness with its bright, tangy flavor.
Instructions:
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Prepare the Cucumbers
- Wash 5 cucumbers (about 500g) thoroughly under running water.
- Use a peeler to partially peel the skin in stripes.
- Cut off both ends of each cucumber.
- Cut into 4-5cm long pieces.
- Prepare the Cucumbers
- Wash 5 cucumbers (about 500g) thoroughly under running water.
- Use a peeler to partially peel the skin in stripes.
- Cut off both ends of each cucumber.
- Cut into 4-5cm long pieces.
- Make Cross Cuts
- Make a deep cross cut into each cucumber piece.
- Leave about 1cm at the bottom uncut to keep pieces connected.
- Gently spread the cuts open for stuffing.
- This sobagi style allows filling to go inside.
- Salt the Cucumbers
- Place cucumbers in a large bowl and sprinkle with 2 tbsp coarse salt.
- Toss evenly and let sit for 20 minutes.
- Turn halfway through for even salting.
- Shake off excess moisture without rinsing.
- Prepare Vegetables
- Cut 50g chives into 3cm pieces.
- Thinly slice 1/2 onion.
- Green onions can be used instead of chives.
- Adding julienned carrots enhances the color.
- Make the Seasoning
- Combine 3 tbsp gochugaru, 1 tbsp minced garlic, 1/2 tbsp minced ginger.
- Add 2 tbsp anchovy fish sauce and 1 tbsp salted shrimp.
- Add 1 tbsp plum extract or sugar.
- Add 1 tbsp sesame seeds and mix well.
- Mix Seasoning with Vegetables
- Add prepared chives and onions to the seasoning.
- Gently mix by hand to coat vegetables evenly.
- Lightly massage to help seasoning absorb.
- This becomes the filling for the cucumbers.
- Stuff the Cucumbers
- Stuff the seasoned filling into the cucumber cross cuts.
- Press firmly with fingers to pack the filling.
- Spread any remaining seasoning on the outside.
- Ensure all cucumbers are evenly stuffed.
- Ferment and Serve
- Pack stuffed cucumbers neatly into an airtight container.
- Ferment at room temperature for half a day, then refrigerate.
- Delicious fresh or even better after a day of fermentation.
- Serve chilled for a refreshing summer treat.
Recipe Notes:
- Summer cucumbers in season are the crispiest and most delicious.
- Peeling in stripes improves texture and helps seasoning penetrate.
- Don't rinse after salting - just shake off moisture to keep crunch.
- Chives can be replaced with green onions or water parsley.
- Salted shrimp can be substituted with more fish sauce or salt.
- Fresh is crunchy; a day of fermentation deepens the flavor.
- Consume within 3-5 days when refrigerated.
- Make small batches frequently as it softens over time.
- For vegan version, use soy sauce instead of fish sauce and shrimp.
Ingredients:
Serving size
Main Ingredients
- 5 cucumbers (about 500g)
- 50 g chives or green onions
- 1/2 onion
For Salting
- 2 tbsp coarse salt
Seasoning
- 3 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp minced garlic
- 1/2 tbsp minced ginger
- 2 tbsp anchovy fish sauce
- 1 tbsp salted shrimp (saeujeot)
- 1 tbsp plum extract or sugar
- 1 tbsp sesame seeds