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Oi bokkeum
Stir-fried cucumber
Oi bokkeum (오이볶음): salted cucumber quick-fried with garlic and sesame so it stays crunchy
Cooked cucumber sounds odd until you try oi bokkeum, a Korean banchan in which salted, squeezed slices are flashed in a hot pan with garlic and sesame. They come out bright green and squeaky-crunchy, like a warm pickle, and they hold up beautifully in a dosirak because the salting has already drawn out the water that would make other cucumber sides soggy. The common mistake is frying too long; past a minute or two the slices go soft. Chef's tip: spread the cooked cucumber on a plate to cool at once rather than leaving it in the hot pan, so it keeps its colour.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 cucumbersabout 400 g
- 1 tsp salt
- 2 tsp neutral oil
- 2 garlic clovesfinely chopped
- ½ red chilli (optional)finely sliced
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seeds
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Method
0/5 doneStep 2: Squeeze the slices hard in a clean cloth until they feel dry.
Step 3: Heat 2 tsp neutral oil in a frying pan over a high heat. Add 2 garlic cloves and ½ red chilli and stir for 20 seconds, then add the cucumber.
Step 4: Stir-fry for 1–2 minutes, just until the slices are hot through and turn bright green.
2 minStep 5: Tip onto a plate, toss with 1 tsp toasted sesame oil and 1 tsp toasted sesame seeds and leave to cool quickly. Keep chilled for up to 3 days.
Nutrition per serving
- Calories
- 45 kcal
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 3 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does oi bokkeum take?
- About 25 minutes in total: 20 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of cucumbers?
- Courgette, same weight (in salads, use young ones).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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