Crisp and Clean Oi Bokkeum (Stir-Fried Cucumber)
A clean-tasting side dish of salted, squeezed cucumbers quickly stir-fried in garlic oil.
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 retains a delightfully crisp texture by thoroughly squeezing salted cucumbers and quickly stir-frying them over high heat. A touch of corn syrup adds sheen and tenderness, while toasted sesame oil and sesame seeds bring a nutty finish. Mild and clean-tasting, it also makes a wonderful topping for bibimbap or noodle dishes.
- Servings
- about 2–3 servingsOriginal: 1 plate
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- White cucumber2
- Fine salt (or coarse sea salt 1 tbsp)1/2 tbsp
Seasoning
- Minced garlic1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Toasted sesame oil1 tbsp
- Ground toasted sesame seeds1 tbsp
- Toss the cucumbers with 1/2 tbsp of fine salt and let them sit for about 20 minutes until wilted and pliable.
- Because coarse sea salt has larger crystals, you will need close to 1 tbsp.
- Discard the released liquid and squeeze the cucumber tightly in a cotton cloth to ensure a crisp, crunchy bite.
Steps
Slice the cucumbers
Trim both ends off the washed cucumbers...
Slice them into rounds on the thinner side, about 3 mm thick.
Salt the cucumbers
Toss the cucumbers with 1/2 tbsp of fine salt and let them sit for about 20 minutes until wilted and pliable.
Because coarse sea salt has larger crystals, you will need close to 1 tbsp.
Discard the released liquid and squeeze the cucumber tightly in a cotton cloth to ensure a crisp, crunchy bite.
Stir-fry the cucumbers
Drizzle a little oil in a pan, add 1 tbsp of minced garlic, and stir-fry until fragrant. Once the aroma rises, add the cucumbers...
Add 1 tbsp of corn syrup (mulyeot) as well and stir-fry so it coats the cucumbers evenly and brings out a vivid green color.
A little corn syrup softens the raw cucumber bite, keeping them moist, glossy, and appetizing.
Instead of cooking over low heat, stir-fry quickly over medium-high heat so the cucumbers do not turn mushy and keep their great texture.
Taste and adjust with salt if needed, then finish by tossing in 1 tbsp of toasted sesame oil and 1 tbsp of ground toasted sesame seeds.
Complete
Stir-fried cucumber namul is complete.
The seasoning turns out just right without any extra additions.
If cucumber salad tastes refreshing, stir-fried cucumber has a clean and savory depth similar to traditional namul side dishes.
Even kids and adults who dislike the smell of raw cucumbers enjoy them when cooked like this.
Enjoy a delicious home-cooked meal and have an energetic day.
Ppunwife's tips
- A little corn syrup softens the raw cucumber bite, keeping them moist, glossy, and appetizing.
- Instead of cooking over low heat, stir-fry quickly over medium-high heat so the cucumbers do not turn mushy and keep their great texture.
FAQ
How do you keep the cucumbers crisp when stir-frying?
Squeeze out as much moisture as possible using a cotton cloth after salting, and stir-fry quickly over medium-high heat rather than low heat so they do not become mushy.
Can I use coarse sea salt instead of fine salt?
You can use coarse sea salt; since the grains are coarse, just salt with close to 1 tbsp, more than fine salt.
Why do you add corn syrup when stir-frying?
It softens the flavor of the cucumbers, gives them a moist sheen, and helps maintain a vivid green color.
