Crispy and Delicious Pickled Cucumber (Nogak) Salad
Crispy and Delicious Pickled Cucumber (Nogak) Salad
Easy Summer Side Dishes: Pickled Cucumber Salad, Stir-fried Eggplant, and Stir-fried Potatoes
Make a refreshing, sweet, and sour pickled cucumber salad (Nogak Muchim) with this summer seasonal vegetable. We’ll also share recipes for stir-fried eggplant and stir-fried potatoes, perfect for using up leftover vegetables in your fridge. These dishes are sure to stimulate your appetite!
Nogak Salad- 1 Nogak (Korean cucumber)
- 3 Tbsp Vinegar
- A little chopped green onion
- Gochugaru (Korean chili flakes) to taste
- 1 Tbsp minced garlic
- 1 Tbsp Gochujang (Korean chili paste), heaped
Stir-fried Eggplant- 3 Eggplants
- Plenty of chopped green onions (or scallions)
- 1 Tbsp minced garlic
- A little salt
- A little gochugaru (Korean chili flakes)
- 1 Tbsp Oligodang (corn syrup) or cooking syrup
- A little black pepper
- 2 Tbsp Soy sauce
Stir-fried Potatoes, Onions, and Mushrooms- 2 Potatoes
- 2 Shiitake mushrooms (or other mushrooms)
- 1 Onion
- A little salt (for seasoning)
- A little black pepper
- A little ramen soup powder (for added umami)
- 3 Eggplants
- Plenty of chopped green onions (or scallions)
- 1 Tbsp minced garlic
- A little salt
- A little gochugaru (Korean chili flakes)
- 1 Tbsp Oligodang (corn syrup) or cooking syrup
- A little black pepper
- 2 Tbsp Soy sauce
Stir-fried Potatoes, Onions, and Mushrooms- 2 Potatoes
- 2 Shiitake mushrooms (or other mushrooms)
- 1 Onion
- A little salt (for seasoning)
- A little black pepper
- A little ramen soup powder (for added umami)
Cooking Instructions
Step 1
1. Make Nogak Salad: Salt the nogak (Korean cucumber) to draw out moisture, rinse it with water, and squeeze out any excess water. Cut into bite-sized pieces. In a large bowl, combine 3 Tbsp vinegar, gochugaru, 1 Tbsp minced garlic, and 1 Tbsp gochujang. Add the prepared nogak and chopped green onions, and mix well by hand until everything is evenly coated. This creates a delicious, tangy, and sweet pickled cucumber salad.
Step 2
2. Make Stir-fried Eggplant: Wash the eggplants thoroughly. Cut them into 5cm pieces. Then, make deep cross-shaped cuts into each piece. This technique helps the seasoning penetrate better and ensures even cooking.
Step 3
Finely chop the green onions or scallions. You can use scallions for a fragrant aroma, or green onions as a substitute.
Step 4
Heat a generous amount of cooking oil in a wide pan over medium-low heat. Add the chopped green onions first and slowly stir-fry until they release their fragrant aroma and create ‘scallion oil’. This step is crucial for infusing a sweet, oniony flavor.
Step 5
Once the scallion oil is fragrant, add the prepared eggplant pieces to the pan and stir-fry them together. When the eggplant starts to turn slightly translucent, add gochugaru, 1 Tbsp minced garlic, 1 Tbsp oligodang (or cooking syrup), and 2 Tbsp soy sauce. Continue to stir-fry until all ingredients are well combined and the eggplant is tender. Season with a little salt and pepper to taste. Your delicious stir-fried eggplant is ready!
Step 6
3. Make Stir-fried Potatoes, Onions, and Mushrooms: Similar to the eggplant stir-fry, start by making scallion oil in the pan. Then, add the peeled and sliced potatoes and stir-fry them until they are partially cooked. It’s important to cook the potatoes sufficiently before adding other ingredients. Lightly season with salt for the initial taste.
Step 7
When the potatoes are about halfway cooked, add the sliced onions and stir-fry them together. Continue cooking until the onions become translucent.
Step 8
Once the onions are cooked, add the sliced shiitake mushrooms. Finally, sprinkle a small amount of ramen soup powder over the ingredients to enhance the savory flavor. This little trick adds a wonderful umami boost, making the dish exceptionally delicious. Stir everything together until well combined and cooked through. Turn off the heat and enjoy your flavorful stir-fry!
