Sautéed cucumbers (Oi-bokkeum: 오이볶음)
A simple, refreshing, nutty side dish I learned how to make from the Buddhist monks in Korea. A one-minute sautée brings it to life and makes all the other dishes on the table taste better!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 pound seedless cucumbers, sliced thinly
- 1 1/2 teaspoons Kosher salt
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds, ground with a mortar and pestle or coffee grinder
Instructions
- 1
Combine the sliced cucumbers and 1 teaspoon of salt in a bowl and mix well. Set aside for 10 minutes until the cucumbers release their water.
- 2
Place the cucumbers into a cotton cloth or a few layers of cheesecloth and squeeze tightly to remove excess water. Return the squeezed cucumbers to the bowl.
- 3
Drizzle the sesame oil over the cucumbers and mix well.
- 4
Heat a skillet over medium-high heat. Add the cucumbers and sauté for 1 minute, then remove from heat.
- 5
Stir in the ground sesame seeds and transfer to a serving plate or bowl. Serve with rice or noodles.