Kim Dae-seok's Soybean Paste Cucumber Stir-Fry

Name: Kim Dae-seok's Soybean Paste Cucumber Stir-Fry
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: cucumber 2 pieces; salt 1 tablespoon (for salting); vegetable oil 1 tablespoon; minced garlic 1/2 tablespoon; soybean paste 1/3 tablespoon; sesame seeds a pinch

A side dish made by stir-frying crisp cucumbers, salted to remove moisture, with savory garlic oil and flavorful soybean paste seasoning.

25 min Difficulty Easy side dish

Main ingredients

cucumberminced garlicsoybean paste

Ingredients needed 2 servings

cucumber 2 pieces

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cucumber minced garlic soybean paste

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salt 1 tablespoon (for salting)

vegetable oil 1 tablespoon

minced garlic 1/2 tablespoon

soybean paste 1/3 tablespoon

sesame seeds a pinch

Recipe

Trim the ends of 2 clean cucumbers and slice them into 6–7mm thick pieces.
Place the sliced cucumbers in a bowl, add 1 tablespoon of salt, mix evenly, and let sit for 15 minutes. Flip once halfway through to help draw out moisture more effectively.
Rinse the salted cucumbers briefly under cold water, then drain thoroughly using a colander to remove as much moisture as possible.
Heat 1 tablespoon of vegetable oil in a pan. Once hot, add 1/2 tablespoon of minced garlic and stir-fry until fragrant and golden brown to create aromatic garlic oil.
Add the drained cucumbers to the pan and increase heat to high. Stir-fry rapidly for 1 minute.
Reduce heat to medium, add 1/3 tablespoon of soybean paste, and stir quickly for 2 minutes to ensure even seasoning.
Immediately transfer the cucumbers to a wide plate right after turning off the heat to prevent softening from residual heat.
Once completely cooled, sprinkle with sesame seeds and serve.

Slice cucumbers thickly, salt them for 15 minutes, rinse under cold water, and squeeze out excess moisture.
Heat oil and minced garlic in a pan until fragrant, then add cucumbers and stir-fry over high heat for 1 minute.
Add soybean paste, continue stirring over medium heat for 2 minutes, then immediately transfer to a plate to cool and finish with a sprinkle of sesame seeds.

Cooking tips

Avoid slicing cucumbers too thin—this will destroy their signature crisp texture. Aim for a thickness of 6–7mm.
Stir-frying over low or medium heat for too long causes moisture to release, making the cucumbers slimy. Always use high heat for a short time to keep them crisp.
Leaving cooked cucumbers in the hot pan can cause discoloration and softening due to residual heat. Always transfer them promptly to a wide plate and cool immediately.

Recommended for

Those looking to enjoy a savory, unique cucumber stir-fry instead of the usual cucumber salad.
People who want a light, refreshing side dish that preserves the satisfying crunch of cucumbers.
Home cooks who want to make a delicious homemade side dish within 30 minutes using common pantry staples like cucumbers and soybean paste.

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