When you want something a little different from the usual seasoned cucumber salad, this simple Korean cucumber side dish is an easy option to try.
This Korean stir-fried cucumber is made by salting the cucumbers, squeezing out as much moisture as possible, and quickly stir-frying them over high heat for just 2–3 minutes. Korean tuna extract seasoning adds savory depth, gochugaru brings gentle heat, and a finishing drizzle of perilla oil gives the dish a rich, nutty aroma.
Try this crisp and savory cucumber side dish when you want a fresh way to enjoy an everyday ingredient.
⏱️ Cooking Time: About 15 minutes
🍳 Difficulty: ★☆☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 3 cucumbers
- 45 ml (3 tbsp) coarse salt, for salting
- 1 red chili pepper, optional
- 15 ml (1 tbsp) cooking oil
🧂 Sauce & Seasonings
- 15 ml (1 tbsp) minced garlic
- 15 ml (1 tbsp) Korean tuna extract seasoning
- 15 ml (1 tbsp) gochugaru (Korean red pepper flakes)
- 15 ml (1 tbsp) perilla oil
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Korean Stir-Fried Cucumber
- Prep the cucumber surface: Trim off the darker ends of the cucumbers, then use a knife or coarse salt to gently scrape away the rough bumps on the skin.
- Remove the seeds and slice: Cut each cucumber in half lengthwise. Use the tip of a spoon to scrape out the watery seed section, then slice the cucumbers diagonally into fairly thick pieces for a satisfying crunch. Removing the watery centers helps prevent excess liquid from collecting in the pan and keeps the cucumbers crisp.
- Salt the cucumbers: Toss the sliced cucumbers evenly with 45 ml (3 tbsp) coarse salt and let them sit for about 5 minutes.
- Rinse and squeeze dry: Lightly rinse the salted cucumbers under cold water to remove excess salt, then squeeze out as much moisture as possible with your hands.
- Stir-fry the garlic and cucumber: Heat a pan and add 15 ml (1 tbsp) cooking oil. Add 15 ml (1 tbsp) minced garlic and the well-drained cucumbers, then stir-fry until the garlic becomes fragrant.
- Add the seasonings: Once the garlic aroma develops, add 15 ml (1 tbsp) Korean tuna extract seasoning and 15 ml (1 tbsp) gochugaru. Stir-fry quickly over high heat.
- Finish with perilla oil: Add 15 ml (1 tbsp) perilla oil and the diagonally sliced red chili pepper, if using. Toss briefly and remove from the heat. Adding the perilla oil right before turning off the heat helps preserve its nutty aroma.
✓ Key Tips for Success
- After salting, squeeze the cucumbers as dry as possible. Removing excess moisture prevents the pan from becoming watery and helps maintain their distinctive crisp texture.
- Do not cook the cucumbers for too long. Stir-fry over high heat for only 2–3 minutes so they stay crunchy instead of becoming soft.
✓ Serving Tips
- Let the stir-fried cucumbers cool, then refrigerate and serve them chilled alongside rice mixed with cold water or chilled barley tea for a clean, refreshing meal.
- For extra heat, thinly slice about 1/2 Cheongyang chili and stir-fry it together with the red chili pepper.
✓ How to Choose Good Cucumbers
- Shape and thickness: Choose cucumbers that are straight and evenly thick from stem to tip. They should feel firm rather than soft when gently pressed.
- Surface and bumps: Look for cucumbers with pronounced bumps and small spines that still feel slightly sharp to the touch.
- Color and stem: Choose cucumbers with a vivid green color and a stem end that looks fresh rather than dried out.
✓ Cucumber Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 13.00 kcal |
| Carbohydrates | 2.79 g |
| Protein | 1.06 g |
| Fat | 0.05 g |
| Sodium | 3.00 mg |
Based on 100 g (3.5 oz) of raw Dadagi cucumber. Actual nutrition values may vary depending on the variety, part used, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Food Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. What heat level and cooking time should I use for stir-fried cucumber?
Stir-fry the cucumbers quickly over high heat for about 2–3 minutes. This prevents them from releasing too much moisture and helps preserve their crisp texture.
Q2. Why is there so much liquid in the pan after stir-frying the cucumbers?
This usually happens when the salted cucumbers were not squeezed dry enough or were cooked too long over low heat. Remove as much moisture as possible before cooking, then stir-fry briefly over high heat.
Crisp cucumbers, lightly spicy seasoning, and the nutty aroma of perilla oil come together in a clean and flavorful side dish that pairs especially well with rice. The two key steps are salting and thoroughly squeezing the cucumbers, then cooking them quickly over high heat.
Save or bookmark this Korean stir-fried cucumber recipe whenever you want a different way to enjoy fresh cucumbers. If you found it helpful, feel free to share it with someone who enjoys Korean food.
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