Maangchi: Korean Temple-Style Sautéed Cucumbers
Original creator's video demonstrating this same cucumber dish; no video assets are copied.
Official cooking video · Maangchi · YOUTUBETemple-Style Sesame Sautéed Cucumbers (4 Side Servings)
Salt sliced cucumbers briefly, squeeze out their moisture and sauté in sesame oil for about a minute. A simple Korean temple-style side dish without garlic or chili.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse the cucumbers under running water and slice them thinly and evenly.
- 02
Toss the cucumber slices with 1 tsp salt and leave for 10 minutes to draw out moisture.
- 03
Wrap the slices in a clean kitchen cloth and squeeze out moisture without crushing them.
- 04
Coat with sesame oil and sauté in a medium-high skillet for about 1 minute. Taste before adding any of the remaining salt; do not overcook.
- 05
Turn off the heat, toss with the ground sesame and serve. Chill leftovers promptly in a shallow, covered container.
Helpful source links
Before you cook
Contains sesame. Wash cucumbers and equipment; refrigerate leftovers within 2 hours rather than leaving at room temperature. Overcooking softens cucumber.
Allergens: SESAME
Image & source credits
These illustrations stand in for food photos.
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