Oi Sobagi – Instant Cucumber Kimchi

Friday is finally here!! Wishing you all a great weekend ahead 🙂 Love kimchi?? Well, I know I do, here is an instant kimchi recipe which can be ready to eat in just a few minutes!

Oi kimchi is one of my favorite type as it has a distinctly refreshing, crunchy and light taste, if you like cucumbers in a salad then cucumbers in kimchi just takes it all to another level.  Try this and let me know what you think…

Prep Time: 5mins


  • 1 large-sized cucumber (pickling variety or any small seeded variety)
  • salt to taste
  • 3-4 table spoons of Gochugaru (Korean red pepper powder) – no substitute for this!
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of any low sodium soya sauce
  • half a teaspoon of sugar
  • half a teaspoon of garlic powder
  • 2 spring onions
  • Toasted sesame seeds (optional)

Start by rinsing the cucumber and spring onion. Then chop them diagonally – please finely chop the spring onion and maintain larger bite sized pieces of the cucumber (as shown in the picture

Once chopped add them to a mixing bowl along with the other ingredients – Gochugaru, garlic powder, salt, sugar, soya sauce and rice vinegar and mix well. Ensure that all the pieces of cucumber are coated well. Finally add the toasted sesame seeds

Serve immediately or in 5 mins


Note: Oi Kimchi is nicer eaten the same day its made, however you could store in the fridge and consume the next day – please note its tastes the best within the first few hours of making it.

4 Comments Add yours

  1. Wow 😮 this is awesome 👏🏻


  2. Estella's Kitchen says:

    This looks so yummy! Will have to get my hands on some Gochugaru though!

    Liked by 1 person

    1. Thank you! Yes absolutely it’s got to be done as there is no substitute for Gochugaru😊


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