Korean Stir-fried Bottle Gourd Namul
Quick answer
Bottle gourd - bak - is a summer vegetable Koreans have stir-fried as namul for centuries.
What makes this special
- Bottle gourd namul uses salted, pressed slices to ensure a clean, liquid-free stir-fry.
- Salted and pressed first so the gourd releases no liquid during stir-fry
- Steaming in a small splash of water turns the flesh translucent and sweet
Key ingredients
Core cooking flow
- 1 Peel 500 g bottle gourd, split it lengthwise, and slice the firm flesh about 3 mm thick.
- 2 Spread the slices in a bowl and sprinkle 0.5 tsp salt evenly over them.
- 3 Add 1 tbsp cooking oil to a pan and warm it over medium heat for about 30 seconds.
Bottle gourd - bak - is a summer vegetable Koreans have stir-fried as namul for centuries. Peeled, seeded, and sliced thin, it is salted briefly to draw out excess moisture before cooking. Garlic and green onion go into the pan first to build a fragrant base, then the gourd is added and cooked with a small splash of water that steams the slices until they turn nearly translucent, releasing a clean, melon-like sweetness. Ground perilla seed stirred in at the end thickens the remaining liquid into a nutty glaze that clings to each piece. The result is a mild, lightly savory namul that makes plain rice disappear on the hottest summer days.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Peel 500 g bottle gourd, split it lengthwise, and slice the firm flesh about 3 mm thick.
Scrape out the soft seed core thoroughly with a spoon, because leaving too much of it can make the namul mushy.
- 2Season
Spread the slices in a bowl and sprinkle 0.5 tsp salt evenly over them.
Let them stand for 5 minutes, then gently squeeze out the moisture by hand and loosen any clumped slices before they go into the pan.
- 3Control
Add 1 tbsp cooking oil to a pan and warm it over medium heat for about 30 seconds.
Add 1 tsp minced garlic and 1 tbsp chopped green onion, stirring constantly so the aromatics smell fragrant without browning too hard.
- 4Season
Add the drained gourd and raise the heat to high.
Stir-fry for about 3 minutes to coat the surfaces with oil, and if too much liquid pools in the pan, cook it off briefly so the seasoning does not taste diluted.
- 5Control
Pour in 70 ml water, cover the pan, and cook over medium heat for about 4 minutes so the gourd steams as it softens.
It is ready when the edges look translucent and a chopstick slips in easily.
- 6Season
Lower the heat and stir in 1 tbsp ground perilla seed, mixing it into the remaining liquid instead of boiling it hard.
When the sauce turns slightly thick and clings to the slices, season within the remaining 0.2 tsp salt to taste.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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