Cucumber Kimchi [Oisobaggi]

Hi everyone,

It’s getting hotter in South Korea (We reached 33℃ the other day) as summer just stated here. So I was thinking what food would be good to cool me down. Then finally ended up with this recipe; Cucumber Kimchi!!

As you know cucumber has great crunchy texture and high water content which helps you to get your lost appetite back in hot season, so most of Korean make Kimchi with cucumber in summer. In addition, this Kimchi is less spicy than normal cabbage Kimchi. For that reason, it’s good for kids for their first try at eating Kimchi :P



Pre time: 50mins

Cook time: 20mins


Ingredients (serves 2-3)

  • 6 Cucumbersingredients
  • Carrot (70g)
  • a bunch of chives or green onion (120g)
  • cup of Sea salt (6 Tbsp)

For the filling

  • 5 Tbsp Chili powder
  • 3 Tbsp Fish sauce (Anchovy sauce)
  • 1 Tbsp Sugar
  • 3 Tbsp minced Spring onion
  • 1 Tbsp minced Garlic
  • 1½ tsp minced ginger



1. Cut both ends of each cucumber. And cut it into 5cm piece. (cut a cucumber into 3 pieces)

cut into


2. Give a cross cut from the cut edged top toward the bottom, but leave 1cm uncut at the bottom. Place the cucumber pieces on a large bowl.

cross cutplace


3. Boil 1 ½ liter of water ( 6cups) with ⅓ cup of sea salt (6Tbsp)  to make salt water.

pour saltmix well


4. Pour the salted boiling water onto the cucumber pieces. Let them sit for 40mins.

pour salt watersalted water


5. Meanwhile, Make the filling. First, Mince the spring onion, garlic and ginger.

minced ing


6. Chop the chives and carrot into 0.5cm pieces.

chives carrot


7. Mix all the filling ingredients in a bowl.



8. Add chopped chives and carrots in a bowl. Mix them well gently with your hand.



9. Drain cucumber pieces in a strainer for 10-15mins.



10. Open up the cross cut gently with your hand. Stuff with 1-2Tbsp filling mixture. Then rub the surface of cucumber piece with the sauce.

widefilling inrub


11. Put them in a container. Let them sit in a room temperature over night and keep it in the fridge afterward. You can store it up to 2-3weeks in the fridge.



2-3 days later, your cucumber kimchi will be just right to eat.




  • Place a wide pan or plate on the cucumber pieces to push them down into the salted water.  ( step 4 )
  • Soaking cucumbers in the salted boiling water helps it to have the crunch texture when the Kimchi fermented. ( step 4 )
  • Mix them gently. If you use too much pressure, the chives will be soggy.
  • Cucumber Kimchi goes bad quicker than normal cabbage Kimchi as it contains more moisture.

Quick Korean Words

Oi [오이] = Cucumber

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About Chloe

I'm from Korea. I love my people, culture and food.

6 Responses to “Cucumber Kimchi [Oisobaggi]”

  1. I wiill makin this this weekend. love yourr recipes. thanks

  2. Hi Chloe!!
    Thank you very much for this recipe…I was really looking for that. I love your page. Your explanation are very clear and easy to follow.

    • Hi Silvia,
      Thank you for your kind words.
      Yeah, I like my post simple and easy to read because I also have hard time to follow the directions of recipe if it has too much information.
      And my English isn’t that perfect, so it’s easy to write recipes with simple English haha :P
      Hope you like the Cucumber Kimchi!

  3. I love almost everything about Korea! From food to culture. Since u mentioned that cucamber will turn bad, how long can I keep those cucumber Kimchi in the fridge ?


  1. Cucumber Kimchi | STL Cooks - July 18, 2013

    [...] For the recipe, and step-by-step photo/instructions visit KFoodAddict, by clicking here! [...]