Cooked Cucumber Salad - Oi Bok Kum Na Mool
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
cucumbers
|
|
| 1 ¼ | teaspoons |
salt
|
|
| 1 ½ | tablespoons |
sesame oil
|
|
| 2 | tablespoons |
scallions, spring or green onions
finely chopped |
|
| 2 | tablespoons |
soy sauce, light
|
|
| 2 | teaspoons |
chili powder
|
|
| 1 ½ | teaspoons |
sugar
|
|
| 1 | tablespoon |
sesame seeds
toasted, ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
cucumbers
|
|
| 6.3 | ml |
salt
|
|
| 23 | ml |
sesame oil
|
|
| 3E+1 | ml |
scallions, spring or green onions
finely chopped |
|
| 3E+1 | ml |
soy sauce, light
|
|
| 1E+1 | ml |
chili powder
|
|
| 7.5 | ml |
sugar
|
|
| 15 | ml |
sesame seeds
toasted, ground |
|
Directions
Peel the cucumber and cut into wide strips, discarding seed core, then cut crosswise into sticks.
Place in a colander and sprinkle with the salt.
Set aside for 10 minutes to drain, then rinse and dry thoroughly.
Heat the sesame oil in a pan and fry the cucumber with the chopped green onion over medium heat until it begins to soften.
Add the soy sauce, chili powder and sugar and toss until the seasonings are evenly distributed.
Transfer to a serving dish and sprinkle with the sesame seeds.
Serve warm or slightly chilled.
