This recipe is so delicious! Cheers! 2. You don’t want to cook the cucumbers too long. I remembered that I had some leftover stir fried ground beef from some Dduk Gook I made recently and then remembered how I loved to have oiy namul when I lived in Korea. If the skin is tough, that means the cucumber is too mature which often leaves a bitter taste in your mouth – which is not good.. Authentic Korean recipes even YOU can cook! Remove the … Stir fry cucumbers? Just long enough for them to lose their raw taste. 2 large cucumbers (about 1 1/2 pounds), peeled in alternating vertical stripes, seeded, then cut on … 3. gluten free, mild, sauteed, simple, summer, I love seeing what you’ve made! Choose ones with as little wax on the skin as possible (using the skin adds additional texture) with the skin not being too tough or thick. And try to cut with even thickness throughout so they all pickle evenly. Thinly slice the cucumber and put […] But you will be surprised how good this tastes – the slightly pickled cucumbers have such a wonderfully crunchy and chewy texture. I usually don’t emphasize the thickness but it’s kind of important here because how well the cucumbers pickle will depend on the correct thickness. Submit your question or recipe review here. The first time I made it, I made a vegan “meat” from mushrooms and tofu because I was serving it with your shorts ribs (also amazing!) You should store it in the fridge because of the beef and it will keep well for days. Even my husband, who frowns when I give him the little bit of fresh cucumbers that go on top of Zazang Myun, ate these and thought they were ‘pretty good’. Just long enough for them to lose their raw taste. Put the sliced cucumbers in a bowl. Too thick, and it will take a long time to pickle. When the beef is nice and hot, turn the heat off and let it wait until you get the cucumber ready. This Oyi Namul(오이나물) is also sometimes called Oyi Bokkeum (오이볶음) which literally means cucumber stir fry. Sprinkle some crushed roasted sesame seeds and now you have your oyi  namul! Most people will go for the simple korean cucumber salad recipe (on my blog) but I know this one is so lovely… so glad you found me! Thank you for visiting my Korean Food blog where I share detailed Authentic Korean recipes that even YOU can cook! 1. I’m going to use this cucumber side dish for my lunch box post next, so check it out too. Since I had such an abundant harvest of cucumbers this year – just from one plant, I think I harvested more than 20 cucumbers so far – I have been busy trying to eat all the cucumbers. Next I give the sauce a quick stir to mix any cornstarch that's settled on the bottom back in and add it to the wok. quick recipe for Korean seasoned … Tag me on Instagram at, Three color vegetables (삼색나물 Samsaek Namul) - Green, Cooked Cucumber Recipe - Korean Nogak Namul, Three color vegetables (삼색나물 Samsaek Namul) - White, Mini Kimbap (Mayak Kimbap) with Carrot or Cucumber, Easy Chicken Bulgogi (Dak Bulgogi) for BBQ, Hotteok (호떡)- Korean Sweet Dessert Pancake, sea salt for pickling (1 tsp sea salt per 1 C of sliced cucumbers). Thank you so much for the great star rating too. – Gluten Free recipe assumes you are using gluten free soy sauce (since many soy sauces contain gluten or wheat). Add these squeezed, pickled cucumbers into the pan and stir fry the beef and the cucumbers together for 2 min or so on medium high heat. 5. You can reheat the leftover already cooked, seasoned ground beef in a pan on medium heat. 1 Korean cucumber or 2 Kirby pickling cucumbers 1 teaspoon salt 1 tablespoon Korean red chili pepper flakes gochugaru (고추가루) – use less if desired 1 tablespoon chopped scallion 1/2 … Sprinkle the sea salt and toss the cucumbers to make sure the salt is evenly distributed. You should store it in the fridge because of the beef and it will keep well for days. Squeeze out excess water from the cucumbers. I’m soo happy to hear that! Husband came home with a load of field cucumbers, so went on the hunt for a recipe. If the skin is still too tough, peel the skin before you use it. So good! Add these squeezed, pickled cucumbers into the pan and stir fry the beef and the cucumbers together for 2 min or so on medium high heat. And try to cut with even thickness throughout so they all pickle evenly. You don’t want to cook the cucumbers too long. 2 T Korean seasoned ground beef (optional) Having the right kind of cucumber and using good quality sea salt is really is the key here. However, once I made a Korean cucumber stir-fry dish, I was attracted by the taste and unique texture. This recipe is a keeper! If the skin is still too tough, peel the skin before you use it. Then I made 2 batches of the summer soy sauce pickles, used them in salads, ate them raw with gochujang, ..etc. I shared some with my neighbors of course. – MSG & Corn Syrup FREE – these are never used in my recipes If the skin is tough, that means the cucumber is too mature which often leaves a bitter taste in your mouth – which is not good. Add the cucumbers and 1 tsp of minced garlic. I’m so glad you found this recipe!! I seasoned the mushroom/tofu mix the same as beef in your recipe. I made some rice and made it into a lovely quick dinner. Read more about me and this website here. Sprinkle the sea salt and toss the cucumbers to make sure the salt is evenly distributed. Cut the cucumbers into 1/8 inch thick slices. Your email address will not be published. You can just take a handful in your hands and squeeze the water out as much as you can (the more you squeeze the liquid out, the crisper the cucumbers will be). Another way to eat the oyi namul is to make bibimbap out of it. You can also use a cheese cloth to wring out the liquid. https://mykoreankitchen.com/sauteed-korean-cucumber-side-dish Due to different brands of ingredients having different nutritional values, the values I provide here may be different from your preparation. Stir-fried Cucumber SAUTÉED KOREAN CUCUMBER SIDE DISHKorean stir fried cucumber side dish Ingredients 2 English cucumber 1 tsp fine sea salt 1/2 Tbsp toasted sesame seeds 1 Tbsp sesame oil 1 tsp cooking oil Instructions 1. Cut the cucumbers into 1/8 inch thick slices. Choose ones with as little wax on the skin as possible (using the skin adds additional texture) with the skin not being too tough or thick. Any raw cucumber taste (that some people don’t like) is nicely smoothed out by the cooking process. Add the cucumber slices and stir-fry for 1-2 minutes. Fry it for about 3 minutes on high. You can just take a handful in your hands and squeeze the water out as much as you can (the more you squeeze the liquid out, the crisper the cucumbers will be). How can that taste good?”. Required fields are marked *. I'm JinJoo! Squeeze out excess water from the cucumbers. Rinse the cucumber well. Prep time: 2 min (if you already have the cooked ground beef, 8 min), Cooking time: 3 min assuming you have the beef already cooked. The best kind of cucumber is Korean (of course) and then English or Persian. Too thin, and it will actually rip apart when you squeeze it later. This site uses Akismet to reduce spam. Yay!!! And the raw cucumber taste is nicely smoothed out by the cooking process. Put the sliced cucumbers in a bowl. Too thick, and it will take a long time to pickle. Thank you for all your very well tested and easy to follow recipes! If you can’t buy any of this variety, small pickling cucumbers will also work. You can reheat the leftover already cooked, seasoned ground beef in a pan on medium heat. Hold one end with your left hand and the ball shaped end with your right hand (if you are right handed) and twist the liquid out (like you wring out water from your clothes). If you don’t have any leftovers, just season some ground beef (use my recipe above) and stir fry it in a pan on medium high heat until the beef is all cooked. . If you can’t buy any of this variety, small pickling cucumbers will also work. After a few seconds I add the cucumbers and stir-fry them for a few minutes, then add the meat back to the wok. Ooh nice!! Please note that the prep and cooking time is for assuming you have the beef already cooked. Let it sit for 5-7 minutes until the cucumbers are easily bendable without breaking. I really do test a lot (sometimes too much I think.. ) but thank you so much for recognizing that. This time, I had some ground veal, and it’s so good! Add the cucumbers, black bean garlic sauce, chilli oil, salt, pepper and sugar and stir for another 30 seconds until they are well coated with the spices and flavourings 5 Add the water and continue to stir-fry over a high heat for 3–4 minutes until most of the water has evaporated and the cucumbers are cooked. Short Korean Lesson. I LOVE hearing from you! Cucumbers are slightly pickled before being stir-fried, giving them a wonderfully crunchy and chewy texture. I am the type of person the hates cucumbers but this dish was excellent! Heat oil in a skillet over high heat. Your email address will not be published. If you don’t have any leftovers, just season some ground beef (use my recipe above) and stir fry it in a pan on medium high heat until the beef is all cooked. Just mix some rice and the oyi namul with some gochujang and sesame oil and it will be another simple and quick meal.