Korean Temple-Style Pan-Cooked Cucumbers (Oi-bokkeum)

Steps

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1. 1
   Slice the seedless cucumber thinly, and trim off both ends.
   ▶ ≈0:50
2. 2
   Put the cucumber slices in a bowl, mix with 1 teaspoon of salt, and let it sit for about 10 minutes.
   ▶ ≈1:21
3. 3
   Squeeze out the excess water from the salted cucumbers thoroughly — you'll get more than half a cup of liquid.
   ▶ ≈1:34
4. 4
   Add about 2 teaspoons of sesame oil and mix well until the cucumbers look glossy, then turn on the heat.
   ▶ ≈2:04
5. 5
   Quickly saute the cucumbers, tossing them lightly in the pan — don't cook too long, so they stay crunchy.
   ▶ ≈2:57
6. 6
   Add 1/2 teaspoon of salt to season, then turn off the heat.
   ▶ ≈2:42
7. 7
   Sprinkle in 2 teaspoons of toasted sesame seeds and mix well. Serve as a side dish with rice, soup, or mixed into a bibimbap-style rice bowl.
   ▶ ≈3:17