Crispy Stir-Fried Cucumber Side Dish
Quick & Easy Stir-Fried Cucumber: A Perfect Banchan
While cucumber salad is popular, stir-fried cucumber offers a delightful alternative! This recipe is incredibly simple and makes for an excellent banchan (Korean side dish). Enjoy its refreshing taste and crisp texture.
Main Ingredients
- 1 cucumber
- A pinch of salt
- A little minced garlic
- A little sesame seeds
Cooking Instructions
Step 1
First, thoroughly wash one fresh cucumber under running water. While you can use any type of cucumber, a firm variety like a Korean ‘gasi-oi’ or English cucumber will yield the best crispy texture.
Step 2
Slice the cucumber thinly. You can leave the skin on for color and nutrients, or peel it if you prefer. Place the sliced cucumber in a bowl and sprinkle with a pinch of salt. Let it sit for about 10 minutes to draw out excess moisture. This step is key to achieving a crisp texture.
Step 3
Drain the water that has accumulated from the salted cucumber. Then, use paper towels to gently pat and absorb as much remaining moisture as possible from the cucumber slices. Removing excess water prevents the cucumber from becoming soggy when stir-fried.
Step 4
Heat a pan over medium-low heat and add a little cooking oil. Add the minced garlic and stir-fry until fragrant, being careful not to burn it. Sautéing the garlic first will infuse the dish with a wonderful aroma and depth of flavor.
Step 5
Add the drained cucumber slices to the pan and increase the heat to medium-high. Stir-fry quickly for about 1-2 minutes, just until the cucumber turns slightly translucent. Taste the cucumber; if it needs more seasoning, add a tiny pinch of salt. Stir-frying briefly helps maintain the cucumber’s signature crunch.
Step 6
Finally, sprinkle with toasted sesame seeds for a nutty finish. Your delicious stir-fried cucumber banchan is ready! Serve it over hot rice for a simple meal or let it cool and store it in the refrigerator for a refreshing side dish that lasts a few days.
