Making oisobagi can be quite labor-intensive, right?

The process of stuffing each cucumber takes a surprisingly long time.

However, there is a way to make cucumber kimchi that tastes similar but is much simpler.

This recipe is perfect for when you're busy, and once you try it, you'll find yourself making it often.

First, wash the cucumbers thoroughly.

Since you eat them with the skin on, it's better to clean them carefully.

Cut the washed cucumbers in half and slice them into bite-sized pieces.

If you cut them too large, the seasoning won't soak in well, so a size similar to diced radish is ideal.

Now it's time to salt them. Place the cucumbers in a bowl and add 2 tablespoons of coarse salt and 1 tablespoon of sugar.

Pour in 2 cups of water to cover them evenly.

Let them sit for about 40 minutes. Stir them once or twice in between for even salting.

Be careful not to soak them too long, or they may become mushy.

Pour in 2 cups of water to cover them evenly.

Let them sit for about 40 minutes. Stir them once or twice in between for even salting.

Be careful not to soak them too long, or they may become mushy.

After about 40 minutes, the cucumbers will have softened slightly.

Rinse them lightly in water and drain them well in a colander.

It's important to remove excess water at this stage. If there's too much water, the seasoning can become bland.

Now let's prepare the additional ingredients.

Chop the chives to match the length of the cucumbers, slice the onion, and thinly slice the red chili pepper.

Chop the green onion as well. Adding these ingredients enhances both the color and texture, so it's best to include them.

In a large bowl, combine the drained cucumbers with the prepared onion, green onion, and chili pepper.

Add gochugaru and basic seasonings (garlic, a bit of fish sauce or shrimp sauce) and mix lightly.

Check the seasoning at this point, and if it's bland, add a little salt or fish sauce.

Finally, add the chives and mix gently.

Be careful not to mix too vigorously, as it can wilt the chives; the key is to mix lightly at the end.

Transfer the finished cucumber kimchi to a container and let it sit in a cool place for about half a day to ferment slightly, which will enhance the flavor. After that, store it in the refrigerator.

This cucumber kimchi has a wonderfully crunchy texture.

The broth is refreshing, making it a perfect side dish for hot days.

It has a similar taste to oisobagi without the hassle of stuffing, so be sure to try it when you want something simple.