Recipe: Cucumber namul

Total time: 45 minutes

Servings: Makes 2 cups

Note: Adapted from “A Korean Mother’s Cooking Notes” by Chang Sun-Young. This can be made a day before serving.

6 Kirby cucumbers

1/2 teaspoon of salt

1 teaspoon of sesame oil

1. Cut off the ends of the cucumbers, then cut them in half crosswise into roughly 2-inch cylinders. Cut each cylinder in half vertically. Using a spoon, carve out much of the flesh with the seeds, leaving behind only the cucumber skin and a thin layer of the attached flesh. Discard the seeds and carved out centers. Julienne the cucumber skins into 2-inch-long slivers.

2. In a medium bowl, toss the julienned cucumber peel with salt and set aside. After 30 minutes, vigorously squeeze out as much water as possible.

3. In a medium saucepan, heat the sesame oil over medium heat and sauté the cucumbers until thoroughly warmed through. Remove from the heat, place the cucumbers in a small bowl, and chill at least 30 minutes or until needed. Serve in a small bowl.

Each one-fourth cup: 12 calories; 0 protein; 1 gram carbohydrates; 0 fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 74 mg. sodium.