Oi Kimchi Recipe
Make Oi Kimchi Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cucumbers
Stuffing / Kimchi paste
Finishing
Method
Cucumbers
- 1
Prepare cucumbers
Wash cucumbers and trim the ends. If using large cucumbers, slice in half lengthwise. For traditional oi kimchi (oi sobagi), cut each cucumber into 2–3-inch segments and make two perpendicular slits in each segment to form a cross but do not cut through—this creates pockets for stuffing.
- 2
Brine cucumbers
Dissolve 2 tbs kosher salt into 4 cups of water to make a quick brine. Submerge the cucumber pieces in the brine and weigh them down so they stay submerged. Let sit for 30 minutes to 1 hour until cucumbers are slightly flexible and have released some water. Turn pieces once halfway through.
- 3
Stuffing / Kimchi paste
- 4
Make rice flour slurry (optional)
Combine 2 tsp rice flour with 2 tsp water in a small saucepan. Heat over low heat, stirring constantly until it thickens to a thin paste (about 1–2 minutes). Remove from heat and let cool. This helps the paste stick to the cucumbers but is optional.
- 5
Prepare vegetable mixture
Combine minced garlic (1 tbs), minced ginger (1 tsp), sliced green onions (3 stalks), julienned carrot (1/2 cup), and optional julienned Asian pear or apple (1/4 cup) in a bowl. Mix gently so the vegetables are evenly distributed.
- 6
Make seasoning paste
To the vegetable mixture add gochugaru (2 tbs), fish sauce (2 tbs) or tamari for vegetarian option, sugar (1 tsp), rice vinegar (1 tsp), toasted sesame seeds (1 tsp) and sesame oil (1/2 tsp). If using the rice slurry, stir it in now to bind the paste. Mix thoroughly until it forms a cohesive, spreadable paste. Taste and adjust: add a little more gochugaru for heat or a pinch more sugar if too sharp.
- 7
Stuff cucumbers
Gently pry open the slits/cross cuts in each cucumber piece and spoon 1–2 teaspoons (depending on size) of the seasoning paste into the pockets. Be careful not to overstuff or break the cucumber. Press gently so the paste adheres and some remains on the exterior of the cucumbers for flavor.
Finishing
- 8
Pack and ferment
Place the stuffed cucumber pieces snugly in a clean jar or airtight container, packing them so they support each other and the stuffing stays in place. Pour any remaining paste over the top and press down so there are no large air pockets. Leave about 1 cm headspace.
- 9
Short ferment (quick kimchi)
For a quick version, refrigerate immediately and let the cucumbers sit in the fridge at least 6–8 hours to meld flavors, preferably overnight. Serve chilled. This yields a crisp, mildly fermented bite.
- 10
Longer ferment (optional)
For a tangier result, leave the jar at room temperature (18–22°C / 64–72°F) for 12–24 hours to begin fermenting, then transfer to the refrigerator. Check after 12 hours; when it reaches your desired tanginess, store in the fridge. Oi kimchi is best consumed within 1–2 weeks for optimal crunch and flavor.
- 11
Serve
Serve chilled as a banchan (side dish) with rice, grilled meats, or as part of a Korean meal. Use a small fork or chopstick to remove stuffed pieces to avoid squeezing out the filling.