I Don't Need to Buy Banchan Anymore Thanks to This!

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Korean2 servings

👨‍🍳 루다 테이블

This is a recipe for crispy and savory stir-fried cucumbers. Made with simple ingredients, it's easy to prepare and perfect as a side dish.

🌐 Automatically translated with AI from Korean This translation may contain errors; check important quantities against the original.View original · Report a translation issue

🎬 루다 테이블 · 요즘 이거 먹느라 반찬가게 안 가요!Watch the original video on YouTube ↗

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Ingredients2servings

Cucumber2
Salt1 teaspoon
Cooking oilas needed
Minced garlicas needed
Soy sauceto taste
Perilla oilas needed
Toasted sesame seedsas needed

Directions

Trim both ends of the 2 cucumbers.
Slice the cucumbers thinly.
Place the sliced cucumbers in a bowl, add 1 teaspoon of salt, mix well, and let them sit for 15 minutes to brine.
After 15 minutes, firmly squeeze out the excess water from the brined cucumbers.
In a pan with cooking oil, add the minced garlic and stir-fry until fragrant.
Once the garlic is fragrant, add the squeezed cucumbers and quickly stir-fry over high heat for about 1 minute.
Season with soy sauce to taste.
Turn off the heat, add perilla oil and toasted sesame seeds, mix well, and it's done.

🧑‍🍳 Recipe analysis notes

Supplementary notes from the video analysis. Please check the original video before cooking.

⚠️ Where this goes wrong

If you don't squeeze enough water out of the cucumbers, the dish turns watery.
Over high heat, cucumbers lose their crunch fast — stir-fry them in under a minute.
Watch the heat when you fry the garlic; it burns easily and turns the dish bitter.

🔄 Substitutions

Toasted sesame oil in the same amount as the perilla oil gives you a nutty finish too.
With no minced garlic, a little garlic powder can supply the aroma, though the flavor won't be quite the same.
If you have no toasted sesame seeds, skip them or use ground sesame salt instead.

🎚️ Adjusting the taste

Salt the cucumbers with 1/2 tsp instead, or give them a quick rinse after salting, to keep it from getting too salty.
When you season with soy sauce at the end, add it little by little and taste as you go to control the saltiness.

✔️ Verification notes

After salting, squeeze the cucumbers well so they stay crisp and the finished dish doesn't turn watery.
When seasoning with soy sauce, always taste as you add so you land on the saltiness you want.

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