Crispy and Aromatic Korean River Cucumber Salad (Nokak Muchim)
Crispy and Aromatic Korean River Cucumber Salad (Nokak Muchim)
Don’t Underestimate This ‘Old Cucumber’! It’s Even Tastier When Pickled and Seasoned
I made a refreshing side dish using ‘nokak,’ the older, more mature version of a cucumber. It’s a delightful way to enjoy this ingredient!
Main Ingredients- 1 large, mature cucumber (Nokak)
- 1/2 green onion
- 2 Korean chili peppers (Cheongyang peppers)
- 2 Tbsp coarse salt (for salting)
Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare one large, mature cucumber (Nokak). Choose one that is firm and not too dried out.
Step 2
Carefully peel the thick skin off the Nokak using a peeler. Cut it in half lengthwise. If the seed part is too large or tough, use a spoon to gently scrape out the seeds and soft interior. This step also helps remove any stringy parts.
Step 3
Slice the prepared Nokak diagonally into pieces about 0.5 cm thick, avoiding slices that are too thin. Sprinkle the 2 Tbsp of coarse salt over the sliced Nokak and mix well. Let it sit for 10 to 15 minutes to salt and soften. Salting draws out the moisture, enhancing its crispiness.
Step 4
While the Nokak is salting, prepare the Korean chili peppers and green onion for the seasoning. Finely mince the Cheongyang peppers, removing the seeds for a pleasant heat. Finely chop the green onion to add a fragrant aroma.
Step 5
After the salting time has passed, you’ll notice a significant amount of water has been drawn out from the Nokak. Cucumbers are high in water content, so even a short salting period will release a lot of moisture.
Step 6
Place the salted Nokak into a clean cheesecloth or a fine-mesh bag. Squeeze out as much liquid as possible with your hands. It’s crucial to remove excess water, otherwise, the salad will be watery and lose its pleasant texture.
Step 7
Add the minced green onion and Korean chili peppers to the squeezed Nokak. Now, add all the prepared seasoning ingredients: Gochugaru, minced garlic, sugar, toasted sesame seeds, and sesame oil. *Taste the mixture before fully combining. If it’s too bland, you can add a tiny pinch more salt. For a tangier flavor, add 1-2 Tbsp of apple cider vinegar or regular vinegar.
Step 8
While some people prefer to add gochujang (red chili paste), using only gochugaru (chili flakes) results in a cleaner taste without any muddiness, allowing the Nokak’s natural flavor to shine. Gently mix everything together with your hands until the seasoning is evenly distributed. Your delicious Nokak Muchim is ready! Enjoy its crispy texture and refreshing sweet and sour taste.
