Crispy and Refreshing Summer Delight: Perfect Pickled Cucumber Salad (Nogak Muchim)
Crispy and Refreshing Summer Delight: Perfect Pickled Cucumber Salad (Nogak Muchim)
How to Make Pickled Cucumber Salad (Nogak Muchim), Removing Bitterness from Old Cucumbers for a Delicious Nogak Dish
Beat the summer heat with this refreshing Nogak Muchim (pickled cucumber salad), a beloved Korean summer side dish! Often grown in home gardens, ‘Nogak’ are mature cucumbers known for their high water content and subtle sweetness, making them versatile for fresh salads, pickles, or stir-fries. This recipe focuses on removing any potential bitterness from the Nogak and preparing it to achieve a wonderfully crisp, ‘odon-odon’ (crunchy) texture. Let me guide you step-by-step to create this flavorful and satisfying summer staple!
Ingredients- 2 Nogak (old cucumbers), about 600g after trimming
- 2 Tbsp chopped green onions (or scallions)
Seasoning- 1 Tbsp Gochujang (Korean chili paste), heaping
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Unrefined Sugar
- 1 Tbsp Double-strength Vinegar
- 1 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Seeds
- Sesame Oil (optional)
For Salting- 1 Tbsp Coarse Sea Salt
- 1 Tbsp Sugar
- 2 Tbsp Corn Syrup
- 1 Tbsp Gochujang (Korean chili paste), heaping
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Unrefined Sugar
- 1 Tbsp Double-strength Vinegar
- 1 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Seeds
- Sesame Oil (optional)
For Salting- 1 Tbsp Coarse Sea Salt
- 1 Tbsp Sugar
- 2 Tbsp Corn Syrup
Cooking Instructions
Step 1
Nogak shares similar nutritional benefits with regular cucumbers, with over 90% of its composition being water. It’s packed with various vitamins that contribute to overall health. Nogak is particularly rich in potassium, an essential electrolyte that works with sodium to regulate body fluid levels and maintain the acid-alkaline balance. Consuming potassium-rich foods can help promote the excretion of sodium and lower blood pressure, making Nogak a healthy choice, especially in the summer.
Step 2
Begin by peeling the Nogak using a vegetable peeler. You can also leave the skin on if you prefer a slightly more textured bite, but peeling will result in a smoother texture.
Step 3
Trim off the ends of the Nogak, especially if you notice any bitterness. Then, cut the Nogak in half lengthwise.
Step 4
Using a spoon, carefully scoop out and remove the seedy core of the Nogak. This step is crucial for preventing excess moisture in the final dish and ensuring a crisp texture.
Step 5
Slice the Nogak into pieces about 0.5 cm thick. It’s best to cut them slightly thicker rather than too thin. If they are too thin, they might become mushy after salting and squeezing out the water, compromising the delightful crunch.
Step 6
Place the sliced Nogak in a bowl and add the salting ingredients: 1 Tbsp coarse sea salt, 1 Tbsp sugar, and 2 Tbsp corn syrup. Toss everything together to coat the Nogak evenly. Let it salt for about 20 minutes. This process draws out excess moisture and also helps to eliminate any bitterness.
Step 7
After 20 minutes, you’ll notice that the Nogak has released a significant amount of water. Gently rinse the salted Nogak under cold running water to remove excess salt. Then, place the rinsed Nogak in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. This step is key to achieving that signature ‘odon-odon’ (crisp) texture and preventing a watery salad. If you have wrist issues, a small hand-cranked juicer (‘jjalsuni’ in Korean) can be very helpful for squeezing out the water effectively.
Step 8
In a mixing bowl, combine the seasoning ingredients. Start with 1 heaping tablespoon of Gochujang and 1 tablespoon of Gochugaru.
Step 9
Add 1 tablespoon of unrefined sugar, 1 tablespoon of double-strength vinegar, 1 tablespoon of minced garlic, and 1 tablespoon of toasted sesame seeds. Using double-strength vinegar is a good tip to season well without adding too much liquid, which can prevent the salad from becoming watery, especially when stored in the refrigerator.
Step 10
Mix all the seasoning ingredients thoroughly. Once the paste is well combined, add the squeezed Nogak to the bowl. Gently toss and mix the Nogak with the seasoning until everything is evenly coated.
Step 11
Add the chopped green onions (or scallions) and a little more toasted sesame seeds (lightly crushed for better flavor). Toss everything together until well combined. This finishes your delicious Nogak Muchim! Taste and adjust seasoning if needed by adding a pinch of salt. While you can add sesame oil at the end, it’s often best to omit it if you plan to store the salad, as it can separate and make the salad watery. For the best flavor, take a portion from the refrigerator and drizzle with a bit of sesame oil just before serving.
Step 12
The crispier the Nogak, the better the texture! This dish is incredibly addictive and a quintessential summer side dish that you won’t want to miss out on.
Step 13
The satisfying crunch and refreshing taste are truly remarkable. If you’ve never tried Nogak before, I highly recommend diving into its unique flavor this summer!
Step 14
Another method for removing bitterness from Nogak involves soaking the sliced cucumbers in rice water (5 cups) mixed with 2 tablespoons of fine salt and 3 tablespoons of sugar for about an hour. However, the method described above—salting with salt, sugar, and corn syrup, followed by rinsing and thorough squeezing—effectively removes bitterness and results in a wonderfully chewy and crisp texture.
