Name: Quick Cucumber Kimchi Oi Sobagi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb Kirby or Persian cucumbers; 1 tbsp Kosher salt; 3 tbsp Gochugaru (Korean red chili flakes); 2 tbsp Fish sauce; 1 tbsp Granulated sugar; 1 tbsp Minced garlic; 1 tsp Grated ginger; 1/4 cup Chopped chives or scallions; 1 tsp Toasted sesame seeds

"This Quick Cucumber Kimchi, or Oi Sobagi, delivers the perfect balance of spicy, salty, and sweet notes with an incredible, refreshing crunch. It is an essential Korean side dish that captures traditional flavors without the need for long fermentation."

1 Ingredients

Qty	Item
1 lb 450 g	Kirby or Persian cucumbers
1 tbsp 18 g	Kosher salt
3 tbsp 24 g	Gochugaru (Korean red chili flakes)
2 tbsp 30 ml	Fish sauce
1 tbsp 12 g	Granulated sugar
1 tbsp 15 g	Minced garlic
1 tsp 5 g	Grated ginger
1/4 cup 25 g	Chopped chives or scallions
1 tsp 2 g	Toasted sesame seeds

2 Instructions

Cut the cucumbers into bite-sized chunks, or quarter them lengthwise and cut into 2-inch sticks.

Place the cucumbers in a bowl and toss with the kosher salt. Let them sit for 15 minutes to draw out excess moisture.

After 15 minutes, rinse the cucumbers briefly under cold water and drain them thoroughly in a colander.

In a large mixing bowl, combine the gochugaru, fish sauce, sugar, minced garlic, and grated ginger to create a thick spice paste.

Add the drained cucumbers and the chopped chives to the spice paste. Toss well by hand (using gloves) or with a spatula until every cucumber piece is evenly coated.

Sprinkle with toasted sesame seeds. Serve immediately for maximum crunch or let it chill in the refrigerator for an hour to allow the flavors to meld.

·
Use thin-skinned cucumbers like Persian or Kirby; they have less water and stay crunchier than English or garden cucumbers.
·
Ensure the cucumbers are very well-drained after salting to prevent the sauce from becoming too watery.
·
If you prefer a milder kimchi, reduce the amount of gochugaru by half.
·
For the best flavor, use high-quality Korean gochugaru rather than standard chili flakes.

? Frequently Asked Questions

How long does quick cucumber kimchi last?

It is best consumed within 2 to 3 days. Unlike cabbage kimchi, cucumber kimchi loses its crunch and becomes watery the longer it sits.

Can I make this recipe vegan?

Yes, simply replace the fish sauce with an equal amount of soy sauce or a vegan-style mushroom-based fish sauce.

Do I need to ferment this?

No, this is a 'geotjeori' style kimchi, meaning it is intended to be eaten fresh without fermentation.

Can I use English cucumbers?

Yes, but if the seeds are very large and watery, it is recommended to scoop them out before slicing.

→ Keep Cooking

See All Side Dishes

Next Recipe

Spicy Pork Bulgogi with Gochujang

This Spicy Pork Bulgogi, or Jeyuk Bokkeum, features thinly sliced pork marinated in a fiery, sweet, and savory gochujang sauce. It is a classic Korean BBQ dish that delivers a punch of flavor and a satisfying heat that pairs perfectly with steamed rice and fresh lettuce wraps.

Cook Spicy Pork Bulgogi with Gochujang