Cooked Cucumber Recipe Nogak Namul

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COOKED CUCUMBER RECIPE (NOGAK NAMUL)



Cooked Cucumber Recipe (Nogak Namul) image

Cooked cucumber recipe or Korean Nogak Namul is a simple and delicious way to eat your old, overgrown, over ripe cucumbers. Regular cucumbers can also be used instead.

Provided by JinJoo Lee

Categories     Side Dish

Time 10m

Number Of Ingredients 7

1 cucumber ((old overgrown or regular))
1 green onion ((roughly chopped))
2 Tbsp perilla oil ((deul gireum 들기름))
1 tsp garlic ((finely chopped))
4 Tbsp water
1/2 tsp Sea Salt (Trader Joe's)
pinch perilla seeds ((optional))

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.

Nutrition Facts : Calories 100 kcal, Carbohydrate 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 297 mg, Sugar 1 g, ServingSize 1 serving

SAUTEED CUCUMBERS



Sauteed Cucumbers image

You may not have considered cucumbers for a vegetable sauté, but these will change your mind.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 4

1 medium-size English cucumber
1 tablespoon butter
1/4 teaspoon salt
Chopped fresh dill, or parsley

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.

Nutrition Facts : Calories 39 g, Fat 3 g

JULIA CHILD'S BAKED CUCUMBERS WITH ALL VARIATIONS



Julia Child's Baked Cucumbers With All Variations image

This recipe comes from Mastering the Art of French Cooking, 1961. 'If the natural moisture content is now withdrawn beforehand, cucumbers exude so much water as they are heated that you usually end up with a tasteless mush and swear never to cook cucumbers again. Blanching for 5 minutes before cooking will remove unwanted water, but also most of the cucumber flavor. A preliminary sojourn in salt draws out the water and also the bitterness, if they are the bitter European type, yet leaves the flavor, which a little vinegar and salt accentuates. We have found the following method delicious, and suggest it for all cooked cucumber recipes. Baked cucumbers go with roast, broiled, or sauteed chicken or veal.

Provided by davinandkennard

Categories     Vegetable

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 8

6 cucumbers (about 8 inches long)
2 tablespoons wine vinegar
1 1/2 teaspoons salt
1/8 teaspoon sugar
3 tablespoons melted butter
1/2 teaspoon dill or 1/2 teaspoon basil
4 tablespoons minced scallions
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 97.8, Fat 6.1, SaturatedFat 3.8, Cholesterol 15.3, Sodium 638.7, Carbohydrate 11.3, Fiber 1.6, Sugar 5.2, Protein 2.1

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