Korean Stir-fried Bottle Gourd Namul
Quick answer
- Total time
- 22 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Firm bottle gourd is sliced thin, salted briefly, stir-fried, and then finished covered with a splash of water.
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When it is done, the edges turn translucent and a chopstick slides in easily. Garlic and green onion are the only aromatics, which keeps the gourd's mild flavor up front.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Produce preparation
Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.
Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-07-22
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