Cucumber namul

Name: Cucumber namul
Yield: Serves 2
Cuisine: Korean
Ingredients: salt; sesame seeds, and seeded and shredded red chilli, to garnish; 1 garlic clove, crushed; 5 ml/1 tsp sesame oil; 15 ml/1 tbsp vegetable oil; 5 ml/1 tsp spring onion (scallion), finely chopped; 200 g/7 oz cucumber

Preparation info

Serves
2

Difficulty
Easy

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.

Ingredients

200 g/7 oz cucumber
15 ml/1

Asia
Korea
Side dish
Gluten-free
Vegan
Street Food

Method

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.
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.
Remove from the heat, add the sesam