Korean Gourd Namul Stir-fry

Quick answer

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

About this dish

Baknamul deulkkae bokkeum is a Korean stir-fried side dish made from rehydrated dried bottle gourd strips coated in ground perilla seed.

The dried gourd strips - thin slices of the gourd's inner flesh dried until pale and brittle - need at least thirty minutes of soaking to recover their characteristic chewy bite. Minced garlic is sauteed in perilla oil first to build a fragrant base, then the soaked strips go in along with soup soy sauce and small additions of water to braise them through. Ground perilla seed is added generously at the end, stirred in while the heat reduces the remaining liquid. As the moisture disappears, the perilla powder binds into a clinging, sauce-like coating on each strip rather than sitting as dry powder. This is the key technique: the coating should be smooth and adherent, not dusty. The whole dish is done in about ten minutes and offers a mild, chewy counterpoint to stronger-flavored banchan on the table.

Ingredients

servings

IngredientAmountUnit

soaked dried gourd strips220 gg

perilla oil1½ tbsptbsp

minced garlic1 tbsptbsp

soup soy sauce1 tbsptbsp

salt¼ tsptsp

ground perilla seed2 tbsptbsp

water80 mlml

scallion15 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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

Heat

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

Control

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

Control

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. The dish is ready when the liquid reduces by more than half.
5

Control

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Rehydrated dried gourd strips offer a signature chew coated in fragrant perilla seeds.
Finish cue: 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.
Avoid this: If the gourd strips are tough, add 1-2 tbsp more water and cook 1 extra minute.

Cooking decision evidence

Calculated Charim data and applicable official cooking and food safety guidance.

This recipe

22min, 8 ingredients

Category median

25min, 8 ingredients

Based on 220 recipes

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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