Crispy and Refreshing Korean Pickled Zucchini (Nogaek Muchim)
Crispy and Refreshing Korean Pickled Zucchini (Nogaek Muchim)
The Ultimate Summer Side Dish: Deliciously Crisp Nogaek Muchim (Pickled Zucchini)
Nogaek Muchim is a refreshing and crunchy side dish I absolutely love during the summer! It’s a taste of my childhood, reminiscent of dishes my parents enjoyed. This recipe features Nogaek, a type of mature Korean zucchini, tossed in a flavorful gochujang-based dressing. It’s incredibly satisfying, especially when mixed with rice for a delicious bibimbap-style meal. I grew three Nogaek plants in my garden this year, and after eagerly waiting, I harvested two to make this delightful dish. The unique texture and bright flavors make it a perfect addition to any summer spread.
Main Ingredients- 2 Nogaek (Korean pickled zucchini or mature zucchini)
- 1/2 Green Onion
- 2 Tbsp Coarse Sea Salt (Cheonilyeom)
Seasoning Mix- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Maesilcheong (Plum extract)
- 1 Tbsp Oligodang (Oligosaccharide or corn syrup)
- 1/2 Tbsp Minced Garlic (Optional)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Maesilcheong (Plum extract)
- 1 Tbsp Oligodang (Oligosaccharide or corn syrup)
- 1/2 Tbsp Minced Garlic (Optional)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, let’s clarify that ‘Nogaek’ isn’t just an overripe regular zucchini; it’s a specific variety of Korean zucchini known for its firm texture. Starting with fresh, good-quality Nogaek is key to a delicious result.
Step 2
Thoroughly wash the Nogaek. Use a vegetable peeler to remove the skin. Then, slice the Nogaek in half lengthwise. This makes it easier to scoop out the seeds.
Step 3
Using a spoon, carefully scoop out and discard the seeds from the center of each Nogaek half. Removing the seeds ensures a firmer, crunchier texture in the final dish.
Step 4
Slice the deseeded Nogaek into thin, half-moon shapes, about 0.5 cm thick. Place the sliced Nogaek in a bowl and sprinkle with the 2 tablespoons of coarse sea salt. Gently mix and let it salt for about 10 minutes, stirring once halfway through to ensure even salting.
Step 5
After salting, rinse the Nogaek briefly under cold water to remove excess salt. Then, squeeze out as much water as possible by hand or using a clean kitchen towel. The drier the Nogaek, the crispier it will be! (If your wrists are sore, you can let it sit for a moment before squeezing, or use a towel for better leverage.) While the Nogaek is salting, prepare the seasoning mix by combining all the seasoning ingredients in a separate bowl.
Step 6
In a bowl, combine the squeezed Nogaek with the prepared seasoning mix. Gently toss to coat the Nogaek evenly. Add the chopped green onion, toasted sesame seeds, and sesame oil, and give it one final gentle mix. Your delicious Nogaek Muchim is now ready to be served!
Step 7
Enjoy the delightful crunch of this Nogaek Muchim! It’s fantastic as a standalone side dish, but it’s truly a revelation when served over a bowl of warm rice, perhaps with a little extra gochujang and a drizzle of sesame oil for a simple yet incredibly satisfying meal.
Step 8
This Nogaek Muchim is so addictive, you’ll find yourself reaching for it again and again. The satisfying crispness combined with the savory, slightly sweet, and tangy dressing is the perfect way to stimulate your appetite on a warm summer day.
