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Category: Sauces and condiments

Cucumber namul

Cucumber namul
Los Angeles Times

When it comes to eating bibimbap, it's all in the mixing. Bibimbap, or "mixed rice," emerges from the kitchens of just about any Korean restaurant in Koreatown: a mound of warm rice in an oversize bowl topped with artfully arranged ... Read more

Total time: 45 minutes | Makes 2 cups
Note: Adapted from "A Korean Mother's Cooking Notes" by Chang Sun-Young. This can be made a day before serving.
  • 6 Kirby cucumbers
  • 1/2 teaspoon of salt
  • 1 teaspoon of sesame oil

Step 1Cut 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.

Step 2In a medium bowl, toss the julienned cucumber peel with salt and set aside. After 30 minutes, vigorously squeeze out as much water as possible.

Step 3In 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.

Each one-fourth cup:
12 calories; 0 protein; 1 gram carbohydrates; 0 fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 74 mg. sodium.
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