Recipe courtesy of David Rosengarten

Cucumber Kimchi (Oie Sobaegi)

Save Recipe
  • Level: Easy
  • Yield: 1 Pint.
Share This Recipe


4 Kirby (pickling) cucumbers (about 1 pound)

3 tablespoons coarse salt

1 small onion, finely chopped

10 Chinese chives, cut in 1-inch pieces

3 scallions, finely chopped

1/4 cup finely-minced carrot

3 tablespoons salted baby shrimp (saewoo jut), chopped

2 tablespoons hot red chili powder

2 tablespoons hot water

2 teaspoons very finely-minced garlic

1 teaspoon finely-minced ginger


  1. Halve each cucumber horizontally, then each half vertically in 4 to make 32 pieces in all. Rub them all over with salt and set aside to drain in a colander for 1 hour. In a medium bowl combine remaining ingredients.
  2. Rinse cucumbers with cold water, drain well and pat dry. Taste for seasoning and salt lightly if no salty flavor remains. Toss with dressing. Transfer to a 1-pint jar and cover tightly. Let sit at room temperature for 24 hours before serving. Can be made several weeks ahead and refrigerated.