AI-generated imageKorean Sesame Sautéed Cucumber Oi Namul (4 Servings)
A mild Korean banchan: salt sliced cucumber briefly, squeeze away excess water and sauté for just one minute with sesame. Unlike spicy raw oi-muchim or cucumber kimchi, it is lightly cooked.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash 300 g cucumber well and slice thinly into a bowl. Peel if preferred, but leaving the skin on is fine.
- 02
Toss the cucumber evenly with 1 tsp salt and stand 20 minutes to draw out moisture.
- 03
Working in small handfuls, squeeze cucumber well to remove liquid without crushing the slices.
- 04
Heat a skillet on medium-high, lightly coat with about 1 tsp neutral oil, add cucumber and stir-fry briskly for 30 seconds.
- 05
Add 1/2 tbsp toasted sesame and 1 tbsp sesame oil, toss for another 30 seconds and immediately turn off the heat.
- 06
Serve warm if preferred. For a crisp chilled version, cool 15–30 minutes and refrigerate 1–2 hours, then divide into four portions. Do not leave out longer than two hours.
- 07
Keep leftovers covered and refrigerated, using within a conservative 3–4 days. Discard if left unrefrigerated too long.
Helpful source links
Before you cook
Sesame seeds and sesame oil contain sesame allergen. Wash cucumbers, salt and squeeze before a very short sauté. Refrigerate within two hours and use in 3–4 days. The source does not measure neutral frying oil; one teaspoon is an editorial estimate.
Allergens: 참깨(볶은 참깨·참기름) / Sesame (seeds and sesame oil) / ごま（いりごま・ごま油）, 시판 식용유와 양념의 교차접촉 표시 확인 / Check packaged oil and seasonings for cross-contact labels / 市販油・調味料の交差接触表示を確認
Image & source credits
AI-generated image.
Easy meals, made simple
Korean Holiday Three-Color Namul: Spinach, Bellflower Root & Bracken (4 Servings)
Prepare three Korean holiday side dishes together: spinach, bellflower root and bracken. Use only properly processed edible bracken and observe the additional boiling precautions.
Mini Kimchi–Tofu Jeon (8 Small Pancakes)
A home-style Korean side dish of small pan-fried patties made with fermented kimchi, mashed tofu, and egg. They have a soft center and lightly browned edges and need only a frying pan.
