Print

Crispy Spicy Korean Cucumber Kimchi Recipe Easy Homemade Oi Sobagi Tutorial

Crispy Spicy Korean Cucumber Kimchi - featured image
Print Recipe

A crunchy, spicy, and tangy Korean cucumber kimchi (Oi Sobagi) that is quick to prepare and perfect for summer meals. This recipe balances spice, saltiness, and crispness with a short fermentation for authentic flavor.

Ingredients

Scale
  • 4 medium Korean cucumbers (or Persian cucumbers as substitute), sliced lengthwise or into spears
  • 2 tablespoons coarse sea salt or kosher salt
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, finely grated
  • 2 stalks green onions, thinly sliced
  • 2 tablespoons Korean red chili powder (gochugaru)
  • 2 tablespoons fish sauce (substitute soy sauce for vegan version)
  • 1 teaspoon sweet rice flour (optional)
  • 2 tablespoons water (to mix with rice flour if using)
  • 1 teaspoon sugar

Instructions

  1. Rinse 4 medium Korean cucumbers and slice them into quarters lengthwise or spears about 3 inches long. Place cucumbers in a large bowl and sprinkle 2 tablespoons coarse sea salt evenly over them. Toss gently to coat all pieces. Let sit for 30 minutes to draw out excess moisture, tossing halfway through.
  2. While cucumbers are salting, combine 3 minced garlic cloves, 1 teaspoon grated ginger, 2 sliced green onions, 2 tablespoons Korean chili powder, 2 tablespoons fish sauce, and 1 teaspoon sugar in a medium bowl. If using sweet rice flour, mix 1 teaspoon with 2 tablespoons water in a small saucepan, heat gently until thickened, then add to the mixture. Stir everything together until a paste forms.
  3. After 30 minutes, rinse cucumbers briefly under cold water to remove excess salt. Drain well using a colander and gently pat dry with a clean towel to remove extra water.
  4. Toss cucumbers with the kimchi paste using your hands or a spoon, making sure all pieces are evenly coated. Wearing gloves is recommended to protect your hands from chili powder.
  5. Transfer the coated cucumbers into a clean glass jar or airtight container. Press down lightly to remove air pockets. Seal the container and leave it at room temperature for 12–24 hours to ferment slightly, depending on your kitchen’s temperature.
  6. After fermentation, store the kimchi in the fridge. It’s best eaten within 3–5 days for maximum crunch and fresh flavor.

Notes

Use gloves when mixing with chili powder to avoid skin irritation. Rinse cucumbers well after salting to prevent overly salty kimchi. Adjust fermentation time based on room temperature and desired tanginess. Sweet rice flour slurry is optional but helps thicken the paste. Substitute fish sauce with soy sauce or tamari for vegan version. Use Persian or English cucumbers if Korean cucumbers are unavailable.

Nutrition

Keywords: Korean cucumber kimchi, Oi Sobagi, spicy cucumber kimchi, fermented cucumber, Korean side dish, gochugaru kimchi, easy kimchi recipe, summer kimchi

Find it online: https://dahliadishes.com/crispy-spicy-korean-cucumber-kimchi-recipe-easy-homemade-oi-sobagi-tutorial/