Crispy and Savory Stir-Fried Old Cucumber (Nokak)
Crispy and Savory Stir-Fried Old Cucumber (Nokak)
A Summer Delicacy! Crispy Stir-Fried Cucumber (Nokak) Recipe
Old cucumbers, or ‘Nokak,’ harvested later in the season, are larger than regular cucumbers with a thicker, yellowish skin and fewer bumps. They offer a delightfully crisp texture and a refreshing taste. This recipe transforms them into a unique stir-fry, distinct from a simple cucumber salad. By thoroughly removing excess moisture, we ensure a wonderfully crunchy side dish that won’t turn mushy. A generous sprinkle of perilla seed powder adds a rich, nutty aroma, elevating this summer specialty. Enjoy this delightful cucumber dish, perfect for replenishing your body during the hot summer months!
Ingredients (Measurements: Tablespoons)- 1 Old Cucumber (Nokak)
- 1 Korean Green Chili Pepper (optional)
- 1 Red Chili Pepper (optional)
Salting the Cucumber- 0.5 Tbsp Salt
- 1 Tbsp Anchovy Sauce (Fish Sauce)
Stir-Fry Seasoning- 2 Tbsp Perilla Seed Powder
- 1 Tbsp Perilla Oil
- 0.5 Tbsp Sugar
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Salt
- 1 Tbsp Anchovy Sauce (Fish Sauce)
Stir-Fry Seasoning- 2 Tbsp Perilla Seed Powder
- 1 Tbsp Perilla Oil
- 0.5 Tbsp Sugar
- 0.5 Tbsp Minced Garlic
Cooking Instructions
Step 1
Wash the old cucumber thoroughly under running water. Use a peeler to carefully remove the skin, as it can be quite thick.
Step 2
Slice the peeled cucumber in half lengthwise. Then, use a spoon to gently scrape out and discard the seeds from the center. This step helps to reduce the amount of moisture released during cooking.
Step 3
Cut the de-seeded cucumber halves into bite-sized half-moon shapes. Avoid slicing them too thinly, as this will help maintain their crispness when stir-fried.
Step 4
In a bowl, combine the sliced cucumber with 0.5 tablespoon of salt and 1 tablespoon of anchovy sauce. Gently massage the ingredients together with your hands to coat the cucumber evenly. Let it sit for 30 minutes to allow the cucumber to salt and release its moisture.
Step 5
After salting, rinse the cucumber lightly under cold running water to remove excess salt. Crucially, wring out as much water as possible using a clean kitchen towel or cheesecloth. Squeeze firmly to ensure the cucumber is as dry as can be – this is key to achieving a crunchy texture.
Step 6
Prepare the chili peppers for added flavor and color. Slice the Korean green chili pepper and red chili pepper in half, remove the seeds, and then chop them. If you’re making this dish for children or prefer less spice, you can omit the chili peppers altogether.
Step 7
Heat 1 tablespoon of perilla oil in a pan over medium heat. Add 0.5 tablespoon of minced garlic and sauté until fragrant. (Tip: Sautéing the garlic first builds a wonderful aromatic base for the dish. If you accidentally add the chili peppers first, just add the garlic shortly after.)
Step 8
Once the garlic is fragrant, add the chopped chili peppers (if using) and stir-fry briefly. Then, add the thoroughly squeezed old cucumber to the pan. Stir-fry over medium heat until it begins to soften slightly. Add 0.5 tablespoon of sugar to enhance the cucumber’s natural sweetness.
Step 9
When the cucumber is nearly cooked, stir in 2 tablespoons of perilla seed powder. Use a spatula to break up any clumps and mix the powder evenly with the cucumber. Continue to stir-fry for a short while until the perilla seed powder is well incorporated. Once everything is combined, remove from heat. Enjoy your delicious and crispy stir-fried old cucumber!
