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Sautéed Korean Cucumber Side Dish

Sautéed Korean cucumber side dish is easy, simple, crunchy and delicious stir-fried Korean cucumber salad. It’s mildly flavored and covered with nutty sesame aroma!

Today I’m sharing a super easy Sautéed Korean Cucumber Side Dish (Oi Namul, 오이나물 or Oi Bokkeum, 오이볶음) recipe.

The cucumbers are initially pickled in some fine sea salt to drain the water out, then squeezed. Soon after that, it is stir-fried briefly in a pan then it is coated with sesame seeds and sesame oil. Voilà!

So simple! I don’t think I need to write further instructions here. 😉 (But I will! Plus I will include the video instruction as well.)

Sautéed Korean Cucumber Side Dish - Easy, simple, crunchy and delicious stir fried Korean cucumber salad | MyKoreanKitchen.com

As you can imagine, the flavor is very nutty from the sesame seeds and sesame oil. Your whole kitchen, maybe even your whole house might smell like sesame oil for a few hours after making it. I quite liked the smell in my house. It’s winter here, so it makes the whole ambience warm.

This sautéed cucumber side dish is a good alternative dish if you (or your kids) are not into spicy cucumber dishes (e.g. Spicy Korean cucumber salad). I have to say, my little girl loves it! She literally gobbles these munchy cucumbers down within a few seconds with her little fingers and watching her gives me a big smile (& laugh).

Also, did I mention that these cucumbers are crunchy? The key point to the crunchiness is cooking the cucumbers on mid-high to high temperature for a short while only. This side dish will also make a good addition to a Bibimbap (Korean rice bowl) as well. I hope you give this savoury crunchy goodness a try soon!

P.S. Don’t forget to check out my super easy cucumber kimchi recipe too!

Watch (Video Demo)

Ingredients for Korean Cucumber Side Dish (4 servings)

*1 Tbsp = 15 ml

** If you’re unsure of the above Korean cooking ingredients, find out more about them from my other post “30 Essential Korean cooking ingredients“.

How to Make Korean Cucumber Side Dish

1. Rinse the cucumber well. (You can peel the skin off if you like.) Thinly slice the cucumber and put them into a medium-sized mixing bowl.

Sautéed Korean Cucumber Side Dish - Easy, simple, crunchy and delicious stir fried Korean cucumber salad | MyKoreanKitchen.com

2. Add the salt and mix them evenly. Leave it for 20 mins on the kitchen bench.

Sautéed Korean Cucumber Side Dish - Easy, simple, crunchy and delicious stir fried Korean cucumber salad | MyKoreanKitchen.com

3. 20 mins later, squeeze the water out from the cucumber. (Do this in small batches.) Set aside.

Sautéed Korean Cucumber Side Dish - Easy, simple, crunchy and delicious stir fried Korean cucumber salad | MyKoreanKitchen.com

4. Heat the frying pan on mid-high temperature. Once it is heated, add some cooking oil and spread it throughout the pan. Add the cucumber and stir-fry it for 30 seconds on mid-high temperature. Add the sesame seeds and sesame oil and stir evenly for another 30 seconds. Remove it from the heat and cool down for 15 to 30 mins. Serve.

Sautéed Korean Cucumber Side Dish - Easy, simple, crunchy and delicious stir fried Korean cucumber salad | MyKoreanKitchen.com

Sautéed Korean Cucumber Side Dish - Easy, simple, crunchy and delicious stir fried Korean cucumber salad | MyKoreanKitchen.com

Tips

It can be served cold or warm. I personally prefer serving it cold. I think you can appreciate the crunchiness more when it’s served cold. So after cooling it down 30 mins on my kitchen bench, I move it to the fridge for about 1 to 2 hours to chill before serving.


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Sautéed Korean Cucumber Side Dish - Easy, simple, crunchy and delicious stir fried Korean cucumber salad | MyKoreanKitchen.com

Sautéed Korean Cucumber Side Dish

Korean stir fried cucumber side dish
5 from 3 votes
Print Pin Rate
Course: Side dishes
Cuisine: Korean
Keyword: cucumber, stir fry
Prep Time: 25 minutes
Cook Time: 1 minute
Total Time: 26 minutes
Servings: 3 to 4
Calories: 73kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 2 Lebanese cucumbers or English cucumber, (300 g / 0.7 pounds)
  • 1 tsp fine sea salt
  • 1/2 Tbsp toasted sesame seeds
  • 1 Tbsp sesame oil
  • Some cooking oil – I used rice bran oil

Instructions

  • Rinse the cucumber well. (You can peel the skin off if you like.) Thinly slice the cucumber and put them into a medium sized mixing bowl.
  • Add the salt and mix them evenly. Leave it for 20 mins on the kitchen bench.
  • mins later, squeeze the water out from the cucumber. (Do this in small batches.) Set aside.
  • Heat the frying pan on mid high temperature. Once it is heated, add some cooking oil and spread it throughout the pan. Add the cucumber and stir fry it for 30 seconds on mid high temperature. Add the sesame seeds and sesame oil and stir evenly for another 30 seconds. Remove it from the heat and cool down for 15 to 30 mins. Serve.

Nutrition

Calories: 73kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Sodium: 779mg | Potassium: 272mg | Fiber: 1g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 6.4mg | Calcium: 43mg | Iron: 0.7mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

 

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Written by: Sue

Last Updated: November 12, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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8 thoughts on “Sautéed Korean Cucumber Side Dish”

    • Hi Diana, I suppose you can. But you may have to cook a bit longer if the cube is thick. Then you might loose more water than desired from the cucumber.

      Reply
  1. Hi Sue! I was wondering, can I whip up a big batch of these and just store them in the fridge so that I won’t have to prepare it every now and then? How long do they usually last?

    Thank you! I am so looking forward too making these.

    Reply
    • Hi Mari, I don’t normally make a big batch of any cucumber side dish as they tend to lose water, get soggy and are not as delicious as time goes by. As a general rule, Korean side dishes (excl. fermented Kimchi) are best consumed within 3-4 days. Otherwise, they start losing flavour and also discolouration occurs. Anyway, I hope you enjoy my recipe!

      Reply
  2. Hi Sue, I made this dish last night and it was delicious. I like the way you plan out your recipes; they are easy to follow and always delicious. I Love, Love, Love Korean cuisine and never thought that I could create delicious Korean meals. When I stumbled upon your website it caught my eye and as I read various recipes I was hooked. I also made the Enoki Mushroom Pancakes the night before. Keep serving up these great recipes to your followers. You’re wonderful!

    Reply

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