Cucumber namul

Time 45 minutes
Yields Makes 2 cups
Cucumber namul
(Los Angeles Times)

Cut off the ends of the cucumbers, then cut them in half crosswise into roughly 2-inch cylinders. Cut each cylinder in half vertically. Using a spoon, carve out much of the flesh with the seeds, leaving behind only the cucumber skin and a thin layer of the attached flesh. Discard the seeds and carved out centers. Julienne the cucumber skins into 2-inch-long slivers.


In a medium bowl, toss the julienned cucumber peel with salt and set aside. After 30 minutes, vigorously squeeze out as much water as possible.


In a medium saucepan, heat the sesame oil over medium heat and saute the cucumbers until thoroughly warmed through. Remove from the heat, place the cucumbers in a small bowl, and chill at least 30 minutes or until needed. Serve in a small bowl.

Adapted from “A Korean Mother’s Cooking Notes” by Chang Sun-Young. This can be made a day before serving.

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