Cucumber namul

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

This Sautéed dish retains the natural succulence of the cucumber, while also infusing the recipe with a pleasantly refreshing hint of garlic and chilli.


  • 200 g/7 oz cucumber
  • 15 ml/1


  1. Thinly slice the cucumber and place in a colander. Sprinkle with salt, then leave to stand for 10 minutes. Drain off any excess liquid and transfer to a clean bowl.
  2. Coat a frying pan or wok with the vegetable oil, and heat it over medium heat. Add the spring onion, garlic and cucumber, and quickly stir-fry together.
  3. Remove from the heat, add the sesam