Crispy Summer Delight: Perfect ‘Nogaek Muchim’ (Seasoned Cucumber) Recipe!
Crispy Summer Delight: Perfect ‘Nogaek Muchim’ (Seasoned Cucumber) Recipe!
Refreshing ‘Nogaek Muchim’ to Awaken Your Appetite – Just Like Grandma Used to Make!
Introducing a recipe for ‘Nogaek Muchim’ that will add coolness and a delightful crunch to your dining table on hot summer days. If you’ve found some fresh ‘Nogaek’ (Korean cucumber) at the market, why not recreate the nostalgic flavor your grandmother used to make right at home? This recipe includes detailed steps and handy tips to make it easy even for beginners. It’s the perfect side dish to help you regain your appetite this summer!
Main Ingredients- 2 small ‘Nogaek’ cucumbers (approx. 1.2kg)
- 30g Chinese chives
- 1/2 onion
- 1-2 Cheongyang peppers
- 1 Tbsp coarse sea salt (for salting ‘Nogaek’)
Seasoning Ingredients- 1.5 Tbsp red pepper flakes (Gochugaru)
- 1.5 Tbsp red pepper paste (Gochujang)
- 1/2-1 Tbsp sugar (adjust to taste)
- 2-3 Tbsp vinegar (adjust to taste)
- 1 Tbsp minced garlic
- 1 Tbsp sesame seeds
- 2 Tbsp sesame oil
- 1.5 Tbsp red pepper flakes (Gochugaru)
- 1.5 Tbsp red pepper paste (Gochujang)
- 1/2-1 Tbsp sugar (adjust to taste)
- 2-3 Tbsp vinegar (adjust to taste)
- 1 Tbsp minced garlic
- 1 Tbsp sesame seeds
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
‘Nogaek’ is delicious enough on its own even when just seasoned with garlic and gochujang. If you don’t have Chinese chives or onion, it’s perfectly fine to omit them. It will still be a wonderful side dish with just garlic.
Step 2
Rinse the ‘Nogaek’ cucumbers lightly under water, then use a knife to neatly peel off the skin. The skin can be a bit thick, so ensure it’s removed cleanly.
Step 3
Trim off the ends of the ‘Nogaek’ that might taste bitter, and then cut the cucumber in half lengthwise. This makes it easier to remove the seeds.
Step 4
Using a spoon, carefully scrape out the seeds from the inside of the halved ‘Nogaek’. It’s important to remove the seeds completely, as any remaining seeds can make the texture mushy.
Step 5
Slice the prepared ‘Nogaek’ into pieces about 0.7 cm thick. Avoid slicing them too thinly, as this can diminish the crisp texture that ‘Nogaek’ is known for. The right thickness is key to enjoying its crunch!
Step 6
Sprinkle 1 tablespoon of coarse sea salt evenly over the sliced ‘Nogaek’ and gently toss to coat. Let it sit for about 20-30 minutes to salt. This process draws out excess moisture and firms up the cucumber, making it wonderfully crisp.
Step 7
While the ‘Nogaek’ is salting, prepare the accompanying vegetables. Wash and finely chop the Chinese chives. Finely mince the Cheongyang peppers after removing the seeds. Thinly slice the onion. (Onion and Cheongyang peppers are optional ingredients.)
Step 8
After 20-30 minutes, you’ll notice that a significant amount of moisture has been drawn out of the ‘Nogaek’. This step not only reduces any bitterness but also prevents the cucumber from becoming too soft.
Step 9
It’s crucial to remove the excess water from the salted ‘Nogaek’. Place the ‘Nogaek’ in a clean cloth or mesh bag and squeeze firmly with both hands to expel as much liquid as possible. If you don’t have a mesh bag, squeezing with your hands is perfectly effective. The drier the ‘Nogaek’, the better the final dish will taste.
Step 10
Add 1.5 tablespoons of red pepper flakes (Gochugaru) to the de-watered ‘Nogaek’ and mix well to evenly coat the cucumber. This step helps the ‘Nogaek’ absorb the color and flavor of the chili flakes.
Step 11
Add the remaining seasoning ingredients (gochujang, sugar, vinegar, minced garlic, sesame seeds, and sesame oil) to the ‘Nogaek’ and gently mix by hand, like kneading dough. Finally, add the prepared Chinese chives, onion, and Cheongyang peppers, and give it one last gentle toss to finish. Your delicious summer specialty, ‘Nogaek Muchim’, is ready! Have a wonderful day filled with delicious food!
