O-i Baetduri Namul (Cucumber Baetduri Namul): A Delightfully
* 이미지는 AI가 생성한 참고 이미지로, 실제 조리 결과물과 다를 수 있습니다.
This O-i Baetduri Namul is made with 4 cucumbers, commonly available in summer, and pickled for 4 hours. It's a premium banchan (Korean side dish) known for its delightfully crunchy texture and clean, savory taste.
📝 Editor's Notes
O-i Baetduri Namul (Cucumber Baetduri Namul), made by pickling 4 cucumbers for 4 hours, is a premium banchan (Korean side dish) known for its delightfully crunchy texture and clean, savory taste.
It's a summer delicacy, perfect as a side dish for rice or even for guests, boasting a unique flavor.
The refreshing coolness of the cucumber combined with the nutty aroma of perilla seed powder makes it a healthy and delicious dish loved by all ages.
🛒 Ingredient Tips
Choose firm, straight cucumbers with shiny skins.
The stem ends should be fresh and not dried out.
Using seasonal cucumbers will ensure a crisper and fresher taste.
Select green and red chili peppers with vibrant colors and fresh stems.
For garlic, firm, full-clove Korean garlic is recommended for its excellent aroma.
Remember to use roasted and ground perilla seed powder to maximize its nutty flavor.
🔄 Substitution Guide
Zucchini can be used instead of cucumber.
Zucchini has less moisture than cucumber, so the pickling time can be slightly reduced, but it may lack the distinct crispness of cucumber.
If perilla oil is unavailable, sesame oil can be substituted, but the unique nutty and fragrant flavor of perilla oil will be diminished.
Toasted sesame seeds (kkae-sogeum) can be used instead of perilla seed powder, but they won't provide the same thick and nutty flavor.
If fresh green and red chili peppers are not available, minced cheongyang chili peppers or red chili peppers can be added for a spicy kick.
🥘 Ingredients
👨🍳 Cooking Points
The key to this dish is thoroughly pickling the cucumbers to remove moisture.
Pickle them in sugar and sea salt for 4 hours, flipping them once or twice in between to ensure even pickling.
To achieve a delightful crunch, firmly squeeze out all water from the pickled cucumbers by hand, similar to preparing o-iji (fermented cucumbers), or use a salad spinner.
When stir-frying, it's crucial to do it quickly over high heat for a short duration.
Overcooking will cause the cucumbers to lose their crisp texture.
After bringing out the garlic aroma, add the pickled cucumbers and stir-fry rapidly for about 1-2 minutes.
👨🍳 Directions
Wash 4 cucumbers thoroughly, cut off the ends, and slice them into rounds about 0.5mm thick. (Do not scoop out the seeds.)
In a bowl, combine the sliced cucumbers with 4 tbsp sugar and 1 tbsp sea salt. Mix well and let them pickle for 4 hours. (Flip them occasionally during pickling.)
Firmly squeeze out the moisture from the pickled cucumbers by hand. (Squeeze as tightly as you would fermented cucumbers (o-iji) or use a dehydrator/salad spinner. Do not rinse.)
Slice 4 cloves of garlic. Deseed 1 green chili pepper and 1 red chili pepper, then julienne them thinly.
Heat 2 tbsp cooking oil in a pan. Sauté the sliced garlic until golden brown, but not burnt, to bring out its aroma.
Add the squeezed, pickled cucumbers to the pan and stir-fry quickly over high heat, just until their crunchy texture is revived, avoiding overcooking.
If the stir-fried cucumbers need more seasoning, add roasted salt (such as pink salt) to taste.
Turn off the heat. Add 2 tbsp perilla oil and the julienned green and red chili peppers. Mix well using the residual heat.
Serve on a plate and sprinkle generously with perilla seed powder.
💡 Tips
Using the cucumbers with their seeds intact will result in a more flavorful O-i Baetduri Namul.
To achieve a wonderfully chewy and crisp texture, ensure the cucumbers are pickled sufficiently in sugar and sea salt for at least 4 hours to allow proper moisture extraction.
For seasoning the stir-fried cucumbers, roasted salt (such as pink salt) is recommended as it has no bitter taste and adds a nutty flavor.
Use roasted and ground perilla seed powder. For the best nutty flavor and taste, mix it in just before serving.
📦 Storage & Reuse
Store the finished O-i Baetduri Namul in an airtight container in the refrigerator for 3-4 days to maintain freshness.
It's best to consume it as soon as possible to preserve its crunchy texture.
Freezing is not recommended as it may soften the cucumbers.
Leftover O-i Baetduri Namul is also delicious when added to bibimbap (Korean mixed rice) or used as a topping for noodles.
It's best served cold without reheating.
🥢 Who This Is For
This dish is excellent as a refreshing side dish for rice when you've lost your appetite in summer.
Especially when served over hot rice, its crunchy texture and nutty flavor create an irresistible combination, making it a true 'rice thief.' Serving it with cold bean sprout soup or cold seaweed soup (miyeok-naengguk) will complete a rich summer meal.
It also makes a wonderful and clean banchan for guests.
It pairs well as a snack with alcoholic beverages too.
🔥 Nutrition Info
This O-i Baetduri Namul is estimated to be approximately 150-200 kcal per serving.
Since cucumber is the main ingredient, it's high in water and relatively low in calories, but the fat content increases slightly due to perilla oil and perilla seed powder.
You can expect about 3-5g of protein, 10-15g of fat, and 10-15g of carbohydrates.
Cucumbers are rich in vitamin K, potassium, and vitamin C, while perilla oil is high in omega-3 fatty acids, making this a healthy side dish.
Perilla seed powder supplements dietary fiber and calcium.
💬 Frequently Asked Questions
- Q. What ingredients do I need for O-i Baetduri Namul (Cucumber Baetduri Namul): A Delightfully Crunchy Summer Side Dish?
- Main ingredients include Cucumber, Sugar, Sea Salt, Garlic, Green and Red Chili Pepper. Choose firm, straight cucumbers with shiny skins. The stem ends should be fresh and not dried out. Using seasonal cucumbers will ensure a crisper and fresher taste. Select green and red chili peppers with vibrant colors and fresh stems. For garlic, firm, full-clove Korean garlic is recommended for its excellent aroma. Remember to use roasted and ground perilla seed powder to maximize its nutty flavor.
- Q. What are the key tips for making O-i Baetduri Namul (Cucumber Baetduri Namul): A Delightfully Crunchy Summer Side Dish?
- The key to this dish is thoroughly pickling the cucumbers to remove moisture. Pickle them in sugar and sea salt for 4 hours, flipping them once or twice in between to ensure even pickling. To achieve a delightful crunch, firmly squeeze out all water from the pickled cucumbers by hand, similar to preparing o-iji (fermented cucumbers), or use a salad spinner. When stir-frying, it's crucial to do it quickly over high heat for a short duration. Overcooking will cause the cucumbers to lose their crisp texture. After bringing out the garlic aroma, add the pickled cucumbers and stir-fry rapidly for about 1-2 minutes.
- Q. How should I store leftover O-i Baetduri Namul (Cucumber Baetduri Namul): A Delightfully Crunchy Summer Side Dish?
- Store the finished O-i Baetduri Namul in an airtight container in the refrigerator for 3-4 days to maintain freshness. It's best to consume it as soon as possible to preserve its crunchy texture. Freezing is not recommended as it may soften the cucumbers. Leftover O-i Baetduri Namul is also delicious when added to bibimbap (Korean mixed rice) or used as a topping for noodles. It's best served cold without reheating.
- Q. How many calories are in O-i Baetduri Namul (Cucumber Baetduri Namul): A Delightfully Crunchy Summer Side Dish?
- This O-i Baetduri Namul is estimated to be approximately 150-200 kcal per serving. Since cucumber is the main ingredient, it's high in water and relatively low in calories, but the fat content increases slightly due to perilla oil and perilla seed powder. You can expect about 3-5g of protein, 10-15g of fat, and 10-15g of carbohydrates. Cucumbers are rich in vitamin K, potassium, and vitamin C, while perilla oil is high in omega-3 fatty acids, making this a healthy side dish. Perilla seed powder supplements dietary fiber and calcium.
- Q. Can I substitute ingredients in O-i Baetduri Namul (Cucumber Baetduri Namul): A Delightfully Crunchy Summer Side Dish?
- Zucchini can be used instead of cucumber. Zucchini has less moisture than cucumber, so the pickling time can be slightly reduced, but it may lack the distinct crispness of cucumber. If perilla oil is unavailable, sesame oil can be substituted, but the unique nutty and fragrant flavor of perilla oil will be diminished. Toasted sesame seeds (kkae-sogeum) can be used instead of perilla seed powder, but they won't provide the same thick and nutty flavor. If fresh green and red chili peppers are not available, minced cheongyang chili peppers or red chili peppers can be added for a spicy kick.
💬 Comments
No comments yet. Be the first to comment!