Oi Sobagi (오이소박이)

Stuffed cucumber kimchi — the crunchiest of the family.

Korean name: 오이소박이
Spice level: Medium
Flavor: spicy · crunchy
Typically contains: fermented seafood seasoning
Vegetarian / vegan: Sometimes — vegetable-forward, but anchovy broth, fish sauce or meat garnish is common. Ask first
Good to know: Beginner-friendly ●●●○○ Solo dining ●●●●● Kid-friendly ●●●○○
Also written as: oi sobagi, oisobagi, cucumber kimchi, stuffed cucumber kimchi

Spice and flavor are editorial assessments of the standard version — individual restaurants and recipes vary. Ingredient notes are typical, not guaranteed: always check with the restaurant for allergies or dietary needs. Eating and cooking notes describe common practice in Korea; our first-hand deep-dives live in the Eat Like a Local guides.

What is Oi Sobagi?

Oi-sobagi (오이소박이) is stuffed cucumber kimchi — cucumbers cross-cut into pockets and filled with a chive-and-chili stuffing. It is a summer kimchi, eaten young and crunchy rather than deeply fermented, and its cold juiciness makes it the season's favorite banchan alongside hot rice and grilled fish.

How to eat it

Eat it fresh and cold. Oi-sobagi is at its peak within days of being made, while the cucumber still snaps.
One stuffed segment is one bite (or two). Pick up a whole piece; the stuffing is meant to stay in its pocket.
Serve it with hot, heavy food. Its cooling crunch is the classic counterpoint to grilled mackerel, stews, and barbecue in summer.

Cooking it at home

Cut Kirby-type cucumbers into 5 cm lengths and cross-cut an X almost through; brine in salted water 30 minutes until flexible.
Stuff the X with a mix of Korean chives (buchu), gochugaru, garlic, fish sauce, and a touch of sugar.
Eat right away as a fresh kimchi, or leave half a day at room temperature then refrigerate; finish within a week.

Good to know

Usually contains fish sauce — ask for vegan versions at temple-food or specialty shops.
It waters out and softens quickly; unlike cabbage kimchi, old oi-sobagi is genuinely past it.

A staple of home summer tables — restaurants serve it seasonally, so seeing it is a sign the banchan is made in-house.

Nutrition

Calories	37 kcal
Carbohydrate	6.66 g
Protein	1.76 g
Fat	0.37 g
Sodium	302 mg

Per serving (~100g): ≈37 kcal · sodium ≈302 mg (15% of the WHO daily guideline, 2,000 mg)

Per 100g · total serving 100g · Official data: National Integrated Food Nutritional Information Standard Data (Korea MFDS) (DB item: 오이소박이, synced 2026-07-17). Values vary by recipe and portion.