Oi-sobagi: Stuffed Cucumber Kimchi

Oi-sobagi is a warm-season kimchi, traditionally made in late spring and summer when napa cabbage is not yet in season

Oi-sobagi is summer kimchi — bright, fresh, and designed to be eaten within 3-5 days rather than aged. Korean cucumbers (Cucumis sativus, the short thin-skinned variety) are cut into thick chunks, scored with an X through the centre to nearly the base, creating a pocket without splitting the cucumber completely. The filling — julienned radish, garlic chives (buchu), gochugaru, garlic, ginger, saeujeot, and sesame seeds — is packed into each pocket under slight pressure. The cucumber is not heavily salted because it must retain its fresh crunch. Light salting for only 20-30 minutes distinguishes oi-sobagi from longer-brined kimchi varieties.

• The stuffed-and-lightly-pickled technique parallels Japanese pickled cucumber; balance of fresh and preserved is the goal, not deep fermentation

Oi-sobagi belongs on the summer banchan table — its cold, crunchy freshness paired with the warm spice of the filling makes it the only kimchi that refreshes rather than deepens. Pair alongside cold naengmyeon or light cold noodle dishes