Korean temple style pan-cooked cucumbers (Oi-bokkeum)

Thinly slice the seedless cucumbers.

Place the sliced cucumbers in a bowl, add salt, mix, and let it sit for 10 minutes.

Wrap the salted cucumbers in a cloth or paper towel and squeeze out all the excess water.

In a bowl with the squeezed cucumbers, add toasted sesame oil and mix well.

Grind the toasted sesame seeds in a mortar and pestle until fine.

Heat a pan, add the cucumbers, and sauté briefly. Add salt and continue to toss for a short time.

Turn off the heat, add the ground sesame seeds, and mix everything together.

Transfer to a serving bowl and serve as a side dish.