Crispy & Refreshing Seasoned Overripe Cucumbers (Nogak Muchim)
Crispy & Refreshing Seasoned Overripe Cucumbers (Nogak Muchim)
How to Make Delicious Seasoned Overripe Cucumbers with Gochujang: Perfect for Summer Lunch Boxes!
Let’s make Nogak Muchim, a dish celebrated for its incredibly crisp texture.
Main Ingredients- 3 Overripe Cucumbers (Nogak)
- 2 tsp Salt (for salting)
Cooking Instructions
Step 1
First, wash the overripe cucumbers (Nogak) thoroughly. You can peel them or leave the skin on, but peeling often results in a cleaner texture. Slice the Nogak into thick julienne strips. Cutting them too thinly might reduce their crispness, so aim for a moderately thick cut.
Step 2
Add 2 teaspoons of salt to the julienned Nogak and mix well to coat. Let it salt for about 10-15 minutes. Salting draws out moisture, which enhances the crispiness and helps to remove any slight bitterness.
Step 3
Rinse the salted Nogak lightly under cold water to remove excess salt, then squeeze out as much water as possible with your hands. Place the squeezed Nogak in a bowl. Add the seasoning: 2 tsp Gochujang, 1 tsp Gochugaru, 1 tsp Sugar, 1 tsp toasted sesame seeds, and minced scallions if using. (If you used coarse salt for salting, you might not need additional salt, or adjust to taste).
Step 4
Gently mix everything together with your hands, ensuring not to mash the Nogak. The key is to mix gently to maintain its crunchy texture. Once mixed, you’ll have a delicious and refreshing Nogak Muchim! Enjoy this simple yet flavorful summer side dish.
