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Cucumber Kimchi (Oi Sobaegi)

Rated as 4.78 out of 5 Stars

"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
Original recipe yields 6 servings


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  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.

Nutrition Facts

Per Serving: 33 calories; 2.1 3.9 0.6 0 366 Full nutrition

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Read all reviews 9
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Very easy to make, and the flavor is great!!! I used a Chinese "Chili Garlic Sauce that was available at my local supermarket, and it came out perfectly...

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...

Very nice, made it the other day to have as a side dish with some homemade miso ramen. I cut my cukes smaller than the recipe states, cut it into eights instead of quarters, then cut each of tho...

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!

Wow, I didn't realize how much I would love these and the big plus is, my husband does too!! They are spicy and delicious and good pretty much on anything. LOVE, love, love!

Very easy to make. I did make a few substitutions using ingredients I had on hand. I used sea salt instead of kosher salt. I substituted apple cider vinegar for the rice vinegar. I substituted s...

Great taste and recipe. Yum !

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 .