This was another banchan for the Korean BBQ dinner we made. I’m not sure that I’ve ever had cucumbers that were cooked quickly like this other than in Korean cuisine. It’s really different, refreshing and super easy to prepare!
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