Cucumber Kimchi (Oi Sobaegi)

Cucumber Kimchi (Oi Sobaegi)

Eric Bazemore-Gardner

"Great dish. I had it while I was in Korea and had to bring it back with me; the recipe that is. The dish is ready after 30 minutes, but the cucumbers become infused with more flavor after 12 to 24 hours."
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1 h 10 m servings 33 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 33 kcal
  • 2%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
  2. Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
  3. Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.


  • Cook's Note:
  • You can find fish sauce and Korean chile powder (gochugaru, gochugalu, or Korean crushed red pepper) in the Asian-food section of large supermarkets and in Asian specialty markets.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount for the salt. The actual amount of the salt consumed will vary.


Read all reviews 4
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This is just like the Korean Cucumber Kimchi we enjoyed in Seoul. Delicious. We make this weekly and give mason jars of it to our family and friends. I recommend using English cukes as recommen...

So simple and so good. Made a couple adjustments since I live in the middle east and a few ingredients aren't available. But still awseome!

Not too salty at all but you have to use kosher salt NOT table salt and rinse about 6 times. This was Delish.. Hubby ate it for breakfast, lunch and dinner until gone. I made this as is only add...

So easy, only changed the amount of Korean chile powder, since I like it a little hotter.. Thanks again for posting this recipe .

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