Korean Stir-fried Bottle Gourd Namul
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 liquid. Stir-frying with garlic and green onion concentrates its mild, melon-like sweetness. A splash of water steams the slices until nearly translucent. Ground perilla seed stirred in last thickens the remaining liquid into a nutty glaze, yielding a soft texture that highlights the ingredient's gentle flavor.
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Instructions
- 1
Peel bottle gourd, remove seeds, and slice thinly.
- 2
Sprinkle with a little salt, rest 5 minutes, then lightly squeeze.
- 3
Heat oil and sauté garlic and green onion.
- 4
Add gourd, stir-fry for 3 minutes, then add water and cook 4 more minutes.
- 5
Add perilla powder, stir until lightly thickened, and adjust seasoning.
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