Oi Bokkeum (Stir-Fried Cucumber) with a Crunchy Texture
A light summer side dish made by scraping out cucumber seeds, salting them, squeezing out the water, and quickly stir-frying over high heat for a delightfully crunchy texture.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish is made by scooping out cucumber seeds, salting the cucumber, squeezing out all moisture, and quickly stir-frying it over high heat. With a uniquely crunchy texture reminiscent of cucumber pickles and a clean, mild flavor, it makes a great side dish for children.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Cucumber1
- Coarse sea salt1/2 tbsp
Seasoning
- Minced green onion1 tbsp
- Minced garlic1/2 tbsp
- Sugar1/2 tsp
- Toasted sesame oil
- Ground toasted sesame seeds
- Add salt, massage well with your hands, and let it salt for 30 minutes.
Steps
1. Cut the cucumber in half lengthwise and remove the seeds.
If you scrape the seeded portion using a spoon, they come out smoothly.
2. Slice thinly on a diagonal. Since it was halved, it becomes half-moon diagonal slices.
3. Add salt, massage well with your hands, and let it salt for 30 minutes.
4. As the cucumber salts, moisture will come out.
5. It is best to remove the moisture completely.
Place them in a cotton cheesecloth and twist tightly, just like squeezing cucumber pickles, until no more liquid comes out.
6. Add minced green onion, minced garlic, and sugar to the salted cucumber and toss gently with your hands.
7. Heat oil in a preheated pan, add the cucumber, and stir-fry quickly
over medium-high heat or higher. The cucumber, which was translucent at first, turns opaque white.
8. Season with salt if it tastes bland, and finish by adding toasted sesame oil and ground toasted sesame seeds.
Ppunwife's tips
- The key is to remove the seeds and squeeze out every bit of moisture.
- If you scrape the seeded portion using a spoon, they come out smoothly.
- Heat oil in a preheated pan, add the cucumber, and stir-fry quickly over medium-high heat or higher.
- This stir-fried cucumber is also great used as a garnish for naengmyeon (cold noodles).
FAQ
What is the key secret to getting that crunchy texture?
The trick is to scrape out the inner cucumber seeds cleanly with a spoon, salt the slices, squeeze out as much moisture as possible using a cotton cheesecloth, and quickly stir-fry over high heat.
Can this be used in other dishes besides a side dish?
It pairs wonderfully as a topping on cold naengmyeon (cold noodles).
How long should I stir-fry the cucumber?
Cook quickly over medium-high heat or higher, and stir-fry just until the initially translucent cucumber turns opaque white.
