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This crunchy Stuffed Oi Kimchi (Cucumber Kimchi) is a wonderful condiment during the warm summer months when small Kirby cucumbers are easily available.

Perhaps the most popular kimchi during the spring and summer time is Stuffed Oi Kimchi (Cucumber Kimchi) or Oi Sobagi. Cucumbers are cooling and this kimchi is a tasty accompaniment on warm days. It also has a nice crunchy texture. Prepare oi sobagi in small quantities as it does not keep as long as the cabbage kimchi and should be consumed within one week. Use Kirby or small cucumbers easily available at the farmers markets at this time of the year.

Another kimchi with a crunchy texture is Kkakdugi (Korean Radish Kimchi) which is not easily available at the stores. Fortunately, you can now make your own kkadugi at home as it is one of the easier kimchis to make.





I have made this kimchi several times using a recipe adapted from the cookbook Discovering Korean Cuisine. These little cucumbers are from the farmers market I visited recently. If you would like to check out the post on the market, please click here.





Please refer to my Kkakdugi (Korean Radish Kimchi) post for picture and description of Korean radish, chili pepper flakes, and salted shrimps.

Similar Tools Used in Making This Stuffed Oi Kimchi

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• 64oz Clear Wide-mouth Glass Jar with White Metal Lid

• Cuisipro Stainless Steel Measuring Cup and Spoon Set

• Disposable Food Prep Gloves – 500 Pieces

Stuffed Oi Kimchi (Cucumber Kimchi) This crunchy Stuffed Oi Kimchi (Cucumber Kimchi) is a wonderful condiment during the warm summer months when small Kirby cucumbers are easily available. Print Recipe Pin Recipe Prep Time: 20 minutes Total Time: 20 minutes Servings: 12 Calories: 20 kcal Author: Linda Ooi INGREDIENTS 6 Kirby cucumbers

1 tbsp kosher salt / coarse salt For the Stuffing 2 tbsp Korean red pepper powder

½ inch ginger (minced) (15g)

5 cloves garlic (minced)

1 tbsp Korean salted shrimp / sauejeot (minced)

½ tsp sugar

2 oz Chinese chives (finely diced)

2 oz Korean radish (finely diced)

1 small carrot (finely diced) INSTRUCTIONS Rinse cucumbers. Cut off the both ends of cucumber. Halve cucumber crosswise into two. Quarter each cucumber half along its length starting from the center of the cucumber leaving about ½ inch of the other end intact.

Sprinkle with coarse salt and leave at room temperature for about two hours. Drain.

Mix all stuffing ingredients in a bowl.

Wearing a pair of kitchen gloves, stuff prepared cucumbers with stuffing.

Store in an air tight container in the refrigerator. NOTES Oi kimchi can be eaten right away or kept in the refrigerator for up to one week. NUTRITION Calories: 20 kcal Tried this recipe? Mention @RotiNRice or tag #RotiNRice





NOTE: This post was updated on September 8th, 2014 with new write-up and pictures.



Enjoy…..and have a wonderful day! 😎



