Bowl of Sautéed Cucumbers
(click to enlarge)

Sautéed Cucumbers


Korea   -   Oi-Bokkeum
Makes:
Effort:
Sched:
DoAhead:  		 5 ban
**
50 min
Yes		 These quickly sautéed Cucumber slices can be served warm with Steamed Rice and Kimchi as a light lunch for 2, or can be chilled and used as a Banchan or Salad.

14
2/3
1
2
1/3
1/8
1
1
------
ar
oz
t
cl
t
t
t
t
t
---


Cucumbers (1)
Salt
Garlic
Oil
Salt
Pepper, black
Sesame Oil, dark
Sesame Toasted (2)  
-- Garinish
Chili Slivers
Prep   -   (40 min - 8 min work)
  1. Slice CUCUMBERS about 3/16 inch (5 mm). Put them in a bowl with 2/3 t Salt and tumble so they are evenly coated. Let them sweat for about 30 minutes, tumbling a couple of times. Rinse, drain well, and squeeze out excess water.
  2. Crush GARLIC and chop fine.
  3. Mix evenly together Cucumbers, Garlic, 1/3 t Salt, and Pepper.
Run   -   (5 min)
  1. In a sauté pan, heat Oil to about 375°F/190°C. over moderately high heat. Stir in Cucumber mix and fry, tumbling constantly, for about 1-1/2 minute.
  2. Take off the heat. Stir in Toasted Sesame and Sesame Oil.
  3. Serve warm or chilled.
NOTES:

  1. Cucumbers:

      Use narrow unwaxed cucumbers that need not be peeled or seeded (Persian, European, Korean, Japanese etc.).

  2. Sesame Seeds:

      Toasted sesame seeds are essential to Korean cuisine. If you don't have them, just dry pan roast white sesame seeds, stirring and shaking, until they are a medium blonde color. For details see our Toasted Sesame Seeds recipe.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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