Crispy and Savory Summer Delicacy: Korean Pickled Cucumbers (Nogaeng Muchim) Recipe
Crispy and Savory Summer Delicacy: Korean Pickled Cucumbers (Nogaeng Muchim) Recipe
How to Make Delicious Nogaeng Muchim, a Flavorful Summer Side Dish
Looking for a special side dish to tantalize your taste buds this hot summer? Today, I’m sharing a recipe for Nogaeng Muchim, a summer delicacy known for its delightful crunch and rich, savory flavor. Unlike regular seasoned cucumbers (oi muchim), Nogaeng Muchim offers a unique, nutty taste and crisp texture that’s especially loved by adults. It’s perfect for mixing with rice! Let’s make this delicious Nogaeng Muchim together.
Ingredients- 1 Nogaeng (Korean cucumber, a larger, thicker variety)
- 1 Tbsp minced scallion (green onion)
- 1 Tbsp coarse salt
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2/3 Tbsp sugar
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, wash the nogaeng thoroughly. Then, use a vegetable peeler to carefully remove the skin. Peeling the skin will make it softer and more pleasant to eat.
Step 2
Cut the peeled nogaeng in half lengthwise. Using a spoon, gently scrape out and remove the seeds from the center. Removing the seeds helps prevent the dish from becoming watery and ensures a cleaner texture.
Step 3
Now, slice the nogaeng into half-moon shapes. Make sure the slices are slightly thick, not too thin. This thickness will help maintain its crispiness.
Step 4
Add 1 tablespoon of coarse salt to the sliced nogaeng and gently mix with your hands. Let it sit for 10 minutes. This salting process draws out excess moisture, making the nogaeng even crunchier.
Step 5
After 10 minutes, rinse the salted nogaeng under cold running water to remove the salt. Squeeze out as much water as possible with your hands. Thoroughly squeezing out the water is crucial so that the seasoning adheres well and doesn’t become diluted.
Step 6
To the squeezed nogaeng, add 1 tablespoon of gochujang, 1 tablespoon of gochugaru, 1 tablespoon of minced garlic, 2/3 tablespoon of sugar, 1/2 tablespoon of sesame oil, and 1/2 tablespoon of toasted sesame seeds. Gently mix everything together with your hands, ‘jomul-jomul’ style (a gentle massaging motion), until the seasoning is evenly distributed. Your delicious Nogaeng Muchim is now complete!
