Oyi Namul || Korean Stir Fried Cucumbers

Here's something I don't see everyday: cooked cucumbers.

Recently, I was thinking about a long time friend of mine. She happens to be living in South Korea and has for quite some time. I remember a few summers ago, I was researching Korean flavors and came up with this awesome Korean slaw to take on picnics. I immediately sent the recipe over to her and asked her to make it and send any constructive criticisms she could think of. Here's what she said: The yummy recipe you asked me to try! It was fantastic and the flavors were spot on!

So now I'm back: BatGirl I humbly asked your opinion on this surprisingly awesome stir fried cucumber dish, Oyi Namul.  

Love you. 

Thanks.




1 cucumber, sliced
1-2 tsp salt
6oz of mushrooms, finely chopped
2 tsp soy sauce

1 tsp liquid smoke
1 tsp olive oil
2 tsp turbinado sugar
2 tsp red wine vinegar
1 tsp sesame oil
1 garlic clove, minced

a pinch of garlic powder
a pinch of pepper
  1. In a fairly big bowl, toss the cucumber slices in the salt and set aside while you prepare the mushrooms. After the mushrooms are prepared, squeeze as much liquid out of the cucumbers as possible. I just used my hands.
  2. Combine the rest of the ingredients and cook on high heat in a pan. After 5-10 minutes, add in the squeezed cucumbers and stir fry for another 2 minutes, or so.
  3. Serve.

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