Looking for a quick, refreshing Korean side dish that comes together in minutes? This oi bokkeum, or stir-fried cucumber, is a light and savory banchan that adds just the right amount of crunch and freshness to any meal. While cucumbers are usually served raw in salads or pickles, stir-frying them brings out a different kind of flavor—one that’s warm, mellow, and subtly nutty.
What Is Oi Bokkeum?
“Oi” means cucumber in Korean, and “bokkeum” refers to stir-frying. Oi bokkeum is often made with Korean or Japanese cucumbers, which have fewer seeds and a crisper texture than American varieties. It’s typically seasoned very simply, allowing the natural taste of the cucumber to shine through with a little help from garlic and nutty perilla or sesame oil.
This dish is best served at room temperature and makes a great addition to any banchan spread.
Oi Bokkeum (Stir-Fried Cucumber)
Ingredients
Instructions
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Prep the Cucumber
Thinly slice the cucumber using a sharp knife or mandolin. Place the slices in a bowl, sprinkle with salt, and let them sit for about 15 minutes. This step draws out excess moisture and keeps the cucumber crisp during cooking. After resting, gently squeeze out the water and drain well.
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Stir-Fry
Heat a pan over medium heat and add the neutral oil. Stir-fry the minced garlic for about 30 seconds until fragrant but not browned. Increase the heat slightly and add the cucumber slices. Stir-fry for about 1 minute, just until they become glossy and tender, but still retain a bit of crunch.
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Finish and Serve
Turn off the heat and drizzle in the perilla oil or sesame oil. Give everything a quick toss, then plate and sprinkle with sesame seeds. Serve warm or at room temperature.
