Steps

1. Wash 2 cucumbers, wet your hands with water, add a small amount of salt to your palms, and rub the cucumbers.
   🕒 00:26
2. Rinse off any grassy smell, then wash with water and thoroughly pat dry.
   🕒 00:56
3. Trim the ends of the cucumbers, cut them in half lengthwise, and then cut each half in half again lengthwise.
   🕒 01:06
4. Cut the lengthwise halves into quarters lengthwise, creating bite-sized sticks.
   🕒 01:24
5. Place the cut cucumbers into a bowl.
   🕒 01:41
6. Trim the root end off 1 clove of garlic (10g) and cut it in half lengthwise.
   🕒 01:47
7. If there are garlic sprouts, remove them. (Key Tip!) Sprouts can burn easily and have a strong bitter taste, so removing them will improve the flavor.
   🕒 02:08
8. Peel the garlic and slice it thinly.
   🕒 02:18
9. Cut the sliced garlic into sticks from one end.
   🕒 02:29
10. Turn the garlic sticks on their side and finely chop them crosswise to mince.
    🕒 02:40
11. Place the minced garlic into a separate container from the cucumbers.
    🕒 02:55
12. Prepare 20g of butter.
    🕒 03:04
13. Heat a frying pan over medium-low heat, add a generous amount of oil, and once warm, add the cucumbers from the bowl.
    🕒 03:35
14. Sprinkle 2 pinches of salt, 1 pinch of MSG (Umami Seasoning), and plenty of coarsely ground black pepper over the cucumbers.
    🕒 03:52
15. Briefly toss to coat the cucumbers with the seasonings, then add the minced garlic.
    🕒 04:09
16. After adding the garlic, stir-fry for about 2 minutes until the cucumbers are cooked. (Key Tip!) Overcooking the cucumbers will ruin their texture, so remove from heat once everything is hot, considering residual heat. This is crucial for maintaining the right texture.
    🕒 04:19
17. Once the cucumbers are cooked, add the butter at the end and stir-fry briefly until it melts.
    🕒 04:41
18. Transfer the stir-fried cucumbers to a plate.
    🕒 05:01
19. Drizzle the remaining butter from the frying pan over the cucumbers.
    🕒 05:16