Nogak Namul: Perilla-Oil Sautéed Mature Cucumber (3 Servings)

Wash and peel the cucumber, halve it lengthwise, and scrape out the seedy, soft center with a spoon.

Thinly slice the prepared cucumber. Chop the green onion and mince the garlic.

Warm 2 tablespoons of perilla oil in a skillet over medium heat. Add cucumber, green onion and garlic; sauté for about 3 minutes until slightly softened.

Add 4 tablespoons of water and 1/2 teaspoon of salt. Continue cooking for about 2 minutes until most liquid evaporates; avoid overcooking to mush.

Transfer to a plate and sprinkle optional perilla seeds. Serve warm or cooled as a Korean side dish.