Stir-fried Cucumbers (Oi Bokkeum)
User Reviews
4.4
Stir-fried Cucumbers (Oi Bokkeum)
Description
This recipe starts by cutting cucumbers lengthwise and slicing them thinly on the diagonal to achieve bite-sized pieces. Salting the cucumber slices and letting them rest draws out excess water, which are then squeezed out before cooking. The quick stir-fry of garlic and cucumbers in cooking oil briefly softens the cucumbers without making them mushy. Off heat, scallions, toasted sesame oil, and lightly crushed sesame seeds are tossed in, adding aromatic and savory notes.
The finished dish balances the natural coolness and mild sweetness of cucumber with fragrant sesame oil and a touch of sharpness from garlic and scallions. This preparation keeps cucumbers tender yet crisp, making it a light, refreshing side to accompany rice or Korean meals.
Ingredients
- 1 pound cucumber about 4 to 5 short varieties such as Kirby or Persian or 1 English cucumber
- 1.5 teaspoons salt
- 1 tablespoon cooking oil for stir-frying
- 1 teaspoon garlic minced
- 1 scallion finely chopped, small
- 1 teaspoon sesame oil
- 1/2 teaspoon sesame seeds preferably crushed
Instructions
- Cut the cucumbers in half lengthwise, and then thinly slice crosswise slightly diagonally. If the cucumbers are thin, you can simply cut into thin rounds.
- Lightly salt the cucumber slices with salt to coat evenly. Let sit for about 10 minutes.
- Tightly squeeze out the water content from the salted cucumber slices. Don’t worry about bruising them. They will bounce back when stir-fried.
- Heat a pan over high heat. Add 1 tablespoon of oil to the pan. Quickly stir in the garlic. Add the cucumbers. Stir-fry for a minute until the cucumbers are slightly cooked. Do not overcook. Turn off the heat. Toss well with the scallion, sesame oil, and sesame seeds.
User Reviews
Overall Rating
4.4
You'll Also Love
