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Craving something crunchy and spicy? Try this 20-minute Vegan Cucumber Kimchi (Oi-Sobagi)! Unlike traditional Kimchi, it requires no fermentation and is made without fish sauce. Learn the secret to keeping cucumbers crunchy and the perfect vegan seasoning ratio.
Kimchi usually takes days to ferment, but what if you want to eat it right now? Meet Oi-Sobagi (Cucumber Kimchi)! It is one of the most popular summer side dishes in Korea because it is incredibly refreshing and crunchy. ❄️
Traditional recipes use fish sauce, but today I will show you a 100% Vegan version that tastes even cleaner and lighter. Plus, I will share a secret tip to keep the cucumbers crunchy until the very last bite. Let's make it in 20 minutes! ⏱️
▲ Crisp, spicy, and full of flavor!
1. What is Oi-Sobagi? (Instant Cucumber Kimchi) 🥒
Oi means cucumber, and Sobagi means stuffed. It is a type of Kimchi where vegetables are stuffed with spicy seasoning. Unlike cabbage Kimchi, it is meant to be eaten fresh or within a week.
It is packed with hydration and vitamins. Speaking of healthy vegetables, if you enjoy crunchy textures, you might also like Kohlrabi, another superfood that is great for salads!
▲ Kirby cucumbers or Korean cucumbers work best.
2. Ingredients: Simple & Fresh 🛒
You don't need fancy ingredients. Just fresh veggies and basic seasoning.
✅ Shopping List
- Main: 4-5 Kirby Cucumbers (or Persian Cucumbers), 1 bunch of Garlic Chives (Buchu)
- Seasoning: 4 tbsp Gochugaru (Korean Chili Flakes), 2 tbsp Soy Sauce, 1 tbsp Sugar (or Plum Syrup), 1 tbsp Minced Garlic
- Brine: Coarse Salt, Water
▲ The cross slit holds the seasoning inside.
3. Step 1: The Secret to Extra Crunchy Cucumbers 🔪
Nobody likes soggy Kimchi. The secret to keeping it crunchy is 'Boiling Salt Water'!
- Wash cucumbers and cut them into 2-inch lengths.
- Make a cross slit (+) in the middle, leaving about 1cm at the bottom connected.
- Boil salt water (2 cups water + 1 tbsp salt) and pour it directly over the cucumbers while hot.
- Let it sit for 20 minutes, then rinse with cold water and drain.
This method instantly hardens the surface, keeping it crunchy for days.
▲ Be careful of red splashes on your clothes!
4. Step 2: Making the Spicy Vegan Stuffing 🌶️
Mix Gochugaru, Soy Sauce, Sugar, Garlic, and a little bit of water to make a thick paste. Then add chopped Garlic Chives (Buchu). The chives add a fresh oniony flavor that replaces the need for green onions.
▲ Stuff it generously for the best taste.
5. Step 3: Mixing and Serving 🍽️
Gently open the cross slit of the salted cucumber and stuff the seasoning inside. Coat the outside with the remaining sauce. Sprinkle some sesame seeds on top, and you are done!
You can eat it right away, or leave it out for half a day for a slightly sour taste. Store in the fridge and enjoy within a week.
6. FAQ (Frequently Asked Questions) ❓
Q1. Can I use regular slicing cucumbers?
A1. Large slicing cucumbers have too much water and seeds, which makes the Kimchi soggy quickly. Use Kirby, Persian, or Pickling cucumbers for the best crunch.
Q2. Can I eat it immediately?
A2. Yes! Oi-Sobagi is a "Fresh Kimchi" (Geot-jeori). It tastes best when eaten fresh within 3-5 days. It gets soft and too sour if kept too long.
Q3. What can I use instead of Chives?
A3. If you can't find Asian Chives (Buchu), you can use Green Onions (Scallions) or thinly sliced onions. The flavor will be slightly different but still delicious.
Q4. Is this recipe Gluten-Free?
A4. Yes, provided that you use Tamari or a certified Gluten-Free Soy Sauce. Gochugaru is naturally gluten-free.
Q5. Why did my Kimchi become mushy?
A5. This happens if you didn't salt it enough or if you stored it for too long. Pouring hot salt water during the prep stage helps prevent this!
Leave a comment if you have any questions! 👋
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