Repeat Recipe

Korean BBQ Party: Oi Bokkum Namul (Seasoned Cucumbers with Sesame Seeds)

This was another banchan for the Korean BBQ dinner that we had tonight. You salt sliced cucumbers and let them sit for a few minutes, then squeeze them out and stir-fry them quickly before tossing them with sesame seeds and black pepper. It’s quick and easy to put together, and is great alongside the rest of the food.

Oi Bokkum Namul (Seasoned Cucumbers with Sesame Seeds)

Oi Bokkum Namul (Seasoned Cucumbers with Sesame Seeds)
Institute of Culinary Education
Adapted from The Korean Table – Taekyung Chung and Debra Samuels

Yield: Serves 4

Cooked cucumbers are a terrific treat. You can make a simple salad with lettuce and just these cucumbers. Use mini cucumbers or “baby” cucumbers if you can find them. Otherwise, English cucumbers work just fine.

4 mini cucumbers or 1/2 English cucumber, sliced into 1/4-inch rounds
1 teaspoon salt
1 tablespoon dark sesame oil
1 tablespoon roasted sesame seeds

1. In a large bowl, combine the cucumbers and salt. Mix well. Set aside for 5 minutes. Gently squeeze the liquid from the cucumbers.

2. In a medium skillet, heat the sesame oil over medium heat. Add the cucumbers and stir-fry for 2 minutes. Transfer to a serving bowl. Add the roasted sesame seeds and freshly ground black pepper to taste. Mix well.

This will keep for 2 days in the refrigerator.

Big Flavors Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


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