Stir-fried Cucumbers (Oyi Namul)

Ingredients

• 1cucumber (Korean, English or Persian)
• 5 ml (1 tsp) per 240 ml (1 cup) of sliced cucumbersea salt, for salting
• 30 ml (2 tbsp)Korean seasoned minced beef (optional)
• 150 g (⅓ lb)minced beef
• 10 ml (2 tsp)soy sauce
• 10 ml (2 tsp)sugar
• 10 ml (2 tsp)rice cooking wine
• 5 ml (1 tsp)sesame oil
• 5 ml (1 tsp)minced garlic
• 0.6 ml (⅛ tsp)garlic powder (optional)
• 0.6 ml (⅛ tsp)ground black pepper

Instructions

1. 1

   Slice the cucumber

   Cut the cucumber into even slices about 3 mm (⅛ inch) thick. Slices that are too thin may tear when squeezed, while thicker ones take longer to pickle.

2. 2

   Salt the slices

   Put the cucumber in a bowl, sprinkle over the sea salt and toss to distribute it evenly. Leave for 5–7 minutes, until the slices bend easily without breaking.

3. 3

   Prepare the beef

   Reheat leftover cooked, seasoned minced beef in a pan over medium heat. If you do not have any, season the minced beef using the listed ingredients and stir-fry over medium-high heat until fully cooked.

4. 4

   Warm the beef

   If you like, add sliced mushrooms to the beef. Once the beef is hot, turn off the heat and leave it in the pan while you prepare the cucumber.

5. 5

   Squeeze the cucumber

   Squeeze as much liquid as you can from the salted cucumber; removing more liquid helps it stay crisper. You can do this by hand or use a clean cheesecloth.

6. 6

   Wring out liquid

   For the cheesecloth method, wrap the cucumber in the cloth to form a ball. Hold one end and twist the ball-shaped end to wring out the liquid.

7. 7

   Stir-fry and serve

   Add the squeezed cucumber to the pan and stir-fry with the beef over medium-high heat for about 2 minutes, just until the raw taste softens. Sprinkle with crushed roasted sesame seeds and serve.

What is oyi namul?

Oyi namul is a Korean cucumber side dish, or namul, made here with briefly salted cucumber and seasoned beef. Namul dishes are part of Korean home cooking and are commonly served alongside rice and other shared dishes.

Salting draws water from the cucumber before the quick stir-fry. That combination tempers its raw flavour while keeping a pleasantly crisp, slightly chewy bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 148 calories, 8g protein, 5g carbs, 10g fat.

The beef contributes most of the protein and fat, while the small amount of sugar supplies some carbohydrate; cucumber adds freshness and volume. Serve it with rice and another vegetable side if you want a more rounded plate.

Choosing the cucumber

Cucumber type: Korean, English and Persian cucumbers all work. The important point is to slice them evenly so they salt at a similar rate.

Thickness: Aim for about 3 mm (⅛ inch). Very thin slices can break during squeezing, while thicker ones may need longer in the salt.

Salting and squeezing

Salting: Toss the slices thoroughly with the salt and leave them for 5–7 minutes. They are ready when they bend without snapping.

Squeezing: Remove as much liquid as you can by hand or in cheesecloth. This helps keep the finished cucumber crisp rather than watery.

Getting the beef ready

Cooked beef: Leftover Korean seasoned minced beef can be warmed in the pan before the cucumber is added. The listed seasonings provide an option for preparing minced beef when you do not have leftovers.

Optional addition: Sliced mushrooms can be cooked with the beef if you like. Turn off the heat once the beef is hot and wait until the cucumber is squeezed.

Keep the stir-fry brief

Heat: Use medium-high heat when the cucumber goes into the pan with the beef. A quick stir-fry of about 2 minutes is intended to soften the raw taste without cooking the slices for too long.

Doneness: The cucumber should remain crisp and bendable, not limp. Take it off the heat once it has warmed through and the raw edge has eased.

Serving ideas

Serve the cucumber and beef as a side dish with rice, or alongside other Korean-style banchan. Its savoury, lightly tangy character pairs well with a simple bowl of rice.

Finish: The method suggests crushed roasted sesame seeds for serving. Add them at the end so they remain fragrant.

Recipe notes & tips

• Slice the cucumber evenly so each piece salts at the same pace.
• Use the listed salt amount in proportion to the volume of sliced cucumber.
• Check that the slices bend easily before squeezing them.
• Squeeze the cucumber thoroughly to help preserve its crisp texture.
• Keep the final stir-fry to about 2 minutes so the cucumber does not turn limp.

Variations

• Use leftover beef: Warm already cooked Korean seasoned minced beef in the pan.
• Add mushrooms: Stir sliced mushrooms in with the beef, as suggested in the method.
• Choose another cucumber: Korean, English or Persian cucumber can be used.
• Adjust the seasoning: Omit the optional garlic powder if you prefer a simpler seasoning.

Common mistakes to avoid

• Uneven slices: Cut the cucumber to a consistent thickness so it salts evenly.
• Slices too thin: Avoid very thin cuts, which may tear when squeezed.
• Slices too thick: Keep them near 3 mm so they salt within the stated time.
• Too much liquid left in: Squeeze firmly by hand or wring the cucumber in cheesecloth.
• Overcooking: Stir-fry for about 2 minutes, just until the raw taste softens.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat briefly in a pan; prolonged heating can soften the cucumber.

Frequently asked questions