Cooked Cucumber Salad - Oi Bok Kum Na Mool
Submitted by palaffadams
A Korean stir-fried cucumber side dish (banchan) tossed in sesame oil, soy sauce, and chili powder. Quick, savory, and a refreshing change from raw cucumber salads.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minMost people think of cucumbers as strictly a raw-salad ingredient, but Korean cooking flips that script entirely.
Oi Bok Kum Na Mool is a quick stir-fried cucumber banchan (side dish) where salted, drained cucumber sticks get a fast toss in fragrant sesame oil with green onions, soy sauce, chili powder, and a pinch of sugar.
The cucumbers soften just enough to soak up all that savory, slightly spicy seasoning while keeping a bit of their natural crunch.
A sprinkle of toasted sesame seeds on top adds nutty warmth. Serve it warm or slightly chilled alongside rice, Korean BBQ, or any grilled meat.
Pro Tips
- Salt and drain the cucumbers for the full 10 minutes so they release excess water and don’t turn the stir-fry soggy
- Dry the cucumbers thoroughly after rinsing for the best sear in the pan
- Use Korean gochugaru (red pepper flakes) instead of regular chili powder for a more authentic flavor
Ingredients
Directions
Peel the cucumber and cut into wide strips, discarding seed core, then cut crosswise into sticks.
Place in a colander and sprinkle with the salt.
Set aside for 10 minutes to drain, then rinse and dry thoroughly.
Heat the sesame oil in a pan and fry the cucumber with the chopped green onion over medium heat until it begins to soften.
Add the soy sauce, chili powder and sugar and toss until the seasonings are evenly distributed.
Transfer to a serving dish and sprinkle with the sesame seeds.
Serve warm or slightly chilled.
Comments
What kind of sesame oil is used, toasted?