Stir-fried cucumber (oi-bokkeum)
A mild Korean cucumber side dish, quickly cooked with garlic and spring onion. Salting and gently squeezing first keeps the thin slices crisp rather than watery.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Long cucumber is unavailable
- Use instead
- Persian cucumbers
- Substitute quantity
- about 3 small cucumbers (300 g total)Reference quantity: 300 g
Replace the long cucumber by weight. Slice into the same 2 mm half-moons; keep tender seeds.
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Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Garlic is unavailable
- Use instead
- Garlic powder
- Substitute quantity
- ⅛ teaspoon (about 0.4 g)Reference quantity: 0.4 g
Replace the single garlic clove. Skip frying the powder alone; add it with the cucumbers so it does not burn.
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Essential
Needed for this version; use the listed amount at the stated step.
-
Essential
Needed for this version; use the listed amount at the stated step.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Wash the cucumber well, trim both ends and halve lengthwise. Slice into 2 mm half-moons, keeping tender seeds. Mince 1 garlic clove and finely chop the half spring onion.
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Step 2
Toss the cucumber with ½ teaspoon fine salt. Leave for 10 minutes, then gently squeeze in small handfuls over a bowl. Discard the released liquid; do not rinse, which would add water back. Keep the slices intact.
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Step 3
Heat 1 tablespoon neutral oil in a wide pan over medium-low heat. Stir the minced garlic for about 30 seconds until fragrant but still pale. If it browns quickly, lower the heat.
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Step 4
Raise to medium-high, add the squeezed cucumber and chopped spring onion, and stir-fry briskly for 1–2 minutes. Stop when the cucumber is hot and glossy but still bright green and crisp; do not brown it or cook until limp.
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Step 5
Turn off the heat. Add optional 1 teaspoon sesame oil and ½ teaspoon sesame seeds. Spread briefly on a wide plate so it cools quickly, then divide between two small side bowls. Serve warm or cooled.
Finished dish
Tablespoon = 15 ml; teaspoon = 5 ml; small paper cup = 180 ml. Use level spoonfuls. Check ingredient labels for allergens. Keep leftovers refrigerated at 4°C or colder and eat within 1 day. Use a firm cucumber, not a very watery overripe one; remove hard mature seeds if necessary. Salting water is discarded, so do not add more salt automatically. Optional toppings contain sesame. Refrigerate within 2 hours; this small batch is best eaten the same day.
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Enjoy every bite
How to enjoy it
Serve alongside a rice bowl or clear egg soup. Keep the heat brief: the gentle crunch is the main feature of this side dish.
Serve it with
Bulgogi beef rice bowl
A complete one-bowl meal with thin soy-marinated beef, onion and mushrooms over warm rice. A little extra liquid gives the rice a light sauce.
Potato and egg soup (Gamja gyeran guk)
A mild Korean home soup with tender potatoes and soft egg ribbons in a clear broth. One pot and everyday ingredients make two bowls.