Crispy and Delicious Stir-Fried Cucumbers (Nokak Bokkeum) Recipe
Master the Refreshing and Spicy Nokak Bokkeum: A Delectable Side Dish!
Introducing Nokak Bokkeum, a seasonal summer delicacy with a wonderfully crisp texture! While it’s delicious when seasoned and mixed raw, why not try a stir-fried version today for a delightful change? This simple yet special side dish will enrich your meal. Learn how to perfectly bring out the fresh flavor of nokak with this recipe. Let’s get cooking!
Main Ingredients
- 2 Nokak (Korean cucumbers)
- 1 Tbsp Coarse salt (for salting nokak)
- 1 Tbsp Corn syrup (for salting nokak)
- 1 Cheongyang chili pepper
- 1/2 Red chili pepper
- 1 Tbsp Perilla oil
- 1/3 Korean leek (white part)
Cooking Instructions
Step 1
Wash the nokak thoroughly. Use a peeler to thinly remove the skin. Then, use a spoon to carefully scrape out the seeds and pith from the center. This step helps to enhance the crispiness of the nokak.
Step 2
Slice the prepared nokak into bite-sized pieces. Aim for thin slices, not too thick, to maintain their shape and texture. Slicing them nicely will make the finished dish look more appealing.
Step 3
In a bowl, combine the sliced nokak with 1 Tbsp of coarse salt and 1 Tbsp of corn syrup. Gently toss to coat, and let it sit for 10 minutes to salt. This process draws out excess moisture, making the nokak even crisper and allowing it to absorb flavor. After salting, drain the nokak in a sieve. For extra dryness, you can squeeze out excess water using a cheesecloth or paper towels.
Step 4
Heat a pan over medium heat. Add 1 Tbsp of perilla oil and the chopped leek. Sauté the leek over low heat until fragrant, creating a flavorful leek oil. Once the leek oil is ready, add the salted and drained nokak to the pan and begin stir-frying.
Step 5
Turn the heat up to high and stir-fry the nokak quickly until it starts to turn translucent. Stir-frying over high heat for a short time is key to preserving the nokak’s crisp texture.
Step 6
Finally, add the chopped Cheongyang and red chili peppers. Stir well to combine and finish cooking. Because the nokak was salted with salt and corn syrup, it should already be seasoned. You can add a tiny pinch of salt or a dash of fish sauce if you prefer to adjust the taste.
