Korean Gourd Namul Stir-fry

Name: Korean Gourd Namul Stir-fry
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 2 servings
Cuisine: Korean
Ingredients: soaked dried gourd strips 220 g; perilla oil 1.5 tbsp; minced garlic 1 tbsp; soup soy sauce 1 tbsp; salt 0.25 tsp; ground perilla seed 2 tbsp; water 80 ml; scallion 15 g

Quick answer

Total time: 22 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Dried bottle gourd strips are thin slices of the gourd's inner flesh, and they need more than 30 minutes of soaking to turn chewy again.

They cook in perilla oil, and the ground perilla seed goes in while a little liquid remains, soaking it up and clinging to the strips as a thick coating. It is a mild namul to set beside more strongly seasoned banchan.

Ingredients

servings

IngredientAmount

soaked dried gourd strips

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Instructions

6 steps

1

Lightly squeeze 220 g of soaked gourd strips dry and cut into 5 cm lengths.

Do not wring too hard, as some moisture helps the oil absorb evenly during stir-frying.
2

Add 1.5 tablespoons of perilla oil to a medium-low pan and saute 1 tablespoon of minced garlic for 30 seconds.

Move to the next step just before the garlic browns, when a nutty aroma rises.
3

Add the gourd strips and stir-fry over medium-low heat for 2 minutes so the perilla oil coats evenly.

Turn frequently with a wooden spatula so every surface gets coated.
4

Add 1 tablespoon of soup soy sauce, 1/4 teaspoon of salt, and 80 ml of water, cover, and simmer over medium-low heat for 3 minutes until tender. Proceed to the next stage when half or less of the liquid remains.
5

Uncover, add 2 tablespoons of ground perilla seed, increase heat to medium, and stir-fry for 2 minutes.

Move to the next step once the powder absorbs the liquid and a rich nutty aroma intensifies.
6

Turn off heat, add 15 g of chopped scallion, and toss for 30 seconds using residual heat.

Once the scallion softens slightly, plate and serve right away.

Official cooking and safety guidance

Public-agency cooking and food safety guidance that applies to this recipe.

Official cooking and safety guidance

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 2026-08-03

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