Cooked Cucumber Recipe Nogak Namul

COOKED CUCUMBER RECIPE (NOGAK NAMUL)

Steps:

• Peel cucumber and cut in half lengthwise. Using a spoon, scoop out seeds from the center.
• Slice cucumber into thin slices.
• Chop garlic and green onions.
• Heat 2 Tbs perilla oil in frying pan on medium high.
• Add cucumbers, garlic and green onions.
• Sauté on medium heat for 3 minutes.
• Add 4 Tbs water to pan and continue cooking (2 min or so) until most of the water is gone.
• Serve warm or cold as side dish.

JULIA CHILD'S BAKED CUCUMBERS WITH ALL VARIATIONS

Steps:

• Peel the cucumbers.
• Cut in half lengthwise and scoop out the seeds with a spoon.
• Cut into lengthwise strips about 3/8 inch wide.
• Cut strips into 2 inch pieces.
• Toss the cucumber in a bowl with the vinegar, salt and sugar.
• Let stand for 30 minutes to several hours.
• Drain and pat dry in a towel.
• Preheat oven to 375.
• Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.
• Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.
• Variation One: Parslied Cucumbers.
• In a warm vegetable dish toss with 2 Tbsp minced parsley.
• Variation Two: Creamed Cucumbers.
• Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve.

SAUTEED CUCUMBERS

Steps:

• Peel cucumber, and cut into large chunks.
• In a skillet, melt butter over medium heat. Add cucumber and salt, and cook, tossing occasionally, until tender, about 5 minutes. Serve sprinkled with dill or parsley.