My Korean KitchenSautéed Korean Cucumber Side Dish
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Ingredients
Serves 3- 2 Lebanese cucumbers (or English cucumber, (300 g / 0.7 pounds))
- 1 tsp fine sea salt
- 1 Tbsp sesame oil
- Some cooking oil (– I used rice bran oil)
- 1/2 Tbsp toasted sesame seeds
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Steps
- Step 1
Rinse the cucumber well. (You can peel the skin off if you like.) Thinly slice the cucumber and put them into a medium sized mixing bowl.
- Step 2
Add the salt and mix them evenly. Leave it for 20 minutes on the kitchen bench.
- Step 3
Squeeze the water out of the cucumber. (Do this in small batches.) Set it aside.
- Step 4
Heat a frying pan over medium-high heat. Once hot, add cooking oil and spread it evenly. Add the cucumber and stir-fry for 30 seconds. Then, add sesame seeds and sesame oil, stirring evenly for another 30 seconds. Remove from heat and let it cool on the counter for 15 to 30 minutes. For the best crunch, transfer it to the fridge and chill for 1 to 2 hours before serving. While it can be served warm, I personally recommend serving it cold to enhance its crisp texture.
- Step 5
Serve with a bowl of rice and other delicious Korean side dishes.
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Rinse the cucumber well. (You can peel the skin off if you like.) Thinly slice the cucumber and put them into a medium sized mixing bowl.
Source: My Korean Kitchen
