Korean Temple-Style Sautéed Cucumbers

This elegant, minimalist dish represents the essence of Korean temple cuisine – simple ingredients transformed through mindful preparation. Drawing from centuries-old Buddhist cooking traditions, these pan-cooked cucumbers showcase how just a few carefully chosen ingredients can create a dish of remarkable depth and refinement. The combination of sesame oil and freshly ground sesame seeds brings out the natural sweetness of the cucumbers while adding a nutty complexity.

Prep Time

• Preparation: 15 minutes
• Cooking: 2 minutes
• Total Time: 17 minutes
• Servings: 4 as a side dish

Ingredients

For the Dish:

• 1 pound (450g) seedless cucumbers (English or Persian)
• 1½ teaspoons kosher salt (7g)
• 1 tablespoon (15ml) toasted sesame oil
• 1 tablespoon (9g) toasted sesame seeds, freshly ground

Optional Garnish:

• Additional whole toasted sesame seeds
• Fresh Korean red chili threads (silgochu)

Instructions

1. Prepare the Cucumbers

1. I slice the cucumbers thinly (about ⅛ inch / 3mm thick), using a sharp knife or mandoline for consistency.
2. In a medium bowl, I toss the cucumber slices with 1 teaspoon of kosher salt.
3. I let them rest for 10 minutes, allowing the salt to draw out excess moisture.

2. Remove Excess Moisture

1. I place the salted cucumbers in a clean cotton cloth or layered cheesecloth.
2. I gather the corners and twist tightly to squeeze out as much water as possible.
3. I return the squeezed cucumbers to a clean, dry bowl.

3. Season the Cucumbers

1. I drizzle the toasted sesame oil over the squeezed cucumbers.
2. I toss gently but thoroughly to ensure even coating.

4. Cook the Cucumbers

1. I heat a large skillet or wok over medium-high heat until hot.
2. I add the seasoned cucumbers to the hot pan.
3. I sauté quickly for about 1 minute, stirring constantly.
4. I remove from heat immediately to maintain the cucumbers’ crisp-tender texture.

5. Finish and Serve

1. I sprinkle the freshly ground sesame seeds over the hot cucumbers.
2. I toss gently to distribute the seeds evenly.
3. I transfer to a serving dish immediately.

Pro Tips

• I choose firm, fresh cucumbers without visible seeds for the best texture.
• I grind the sesame seeds just before using to maximize their flavor.
• I avoid overcooking to maintain the cucumbers’ crisp texture.
• I serve this dish immediately while hot for the best flavor and texture.

Storage

This dish is best enjoyed fresh and hot. However, if needed:

• Store leftovers in an airtight container in the refrigerator for up to 24 hours.
• Bring to room temperature before serving.
• Do not reheat, as this will make the cucumbers too soft.

Nutrition Information

Per serving (¼ of recipe):

• Calories: 75
• Total Fat: 5g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 320mg
• Total Carbohydrates: 6g
• Dietary Fiber: 2g
• Protein: 2g
• Vitamin C: 8mg
• Calcium: 40mg
• Iron: 1mg

Cultural Notes

This dish exemplifies Korean temple cuisine’s principles:

• Simplicity in ingredients
• Focus on natural flavors
• Mindful preparation
• Seasonal vegetables
• Balanced seasoning

These sautéed cucumbers make an excellent banchan (side dish) and pair beautifully with:

• Steamed rice
• Other vegetable side dishes
• Korean soups and stews
• Any main course needing a light, refreshing accompaniment

The clean, pure flavors of this dish reflect the Buddhist principle of clarity in cooking, where each ingredient’s natural essence is respected and enhanced through minimal intervention. It’s a perfect example of how temple cuisine creates profound flavor from simple, wholesome ingredients.