Refreshing Pickled Nongak Salad (Nongak Muchim)
Refreshing Pickled Nongak Salad (Nongak Muchim)
Revitalize Your Summer Appetite with Nongak Salad & Natto Nongak Bibimbap!
As the summer heat lingers, why not try our delightful Nongak Salad instead of regular cucumber? This refreshing dish is perfect for reigniting a dulled appetite and can be transformed into a unique bibimbap. Nongak’s signature slightly bitter taste and satisfyingly crunchy texture make it a fantastic side dish, but we highly recommend it for a special bibimbap experience! Paired with protein-rich natto, crisp lettuce, and a perfectly soft-boiled egg, all brought together with nutty sesame oil, this dish offers a complex symphony of flavors – sweet, salty, sour, bitter, and spicy. Enjoy this flavorful and healthy meal!
Nongak Salad Ingredients- 1 medium Nongak (Korean cucumber)
- 1 tsp fine salt
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 2 Tbsp apple vinegar
- 1 Tbsp toasted sesame seeds (ground)
Natto Nongak Bibimbap Ingredients (for 1 serving)- 1.5 cups prepared Nongak Salad
- 120g mixed grain rice (brown rice blend)
- 10 large lettuce leaves
- 1 pack natto
- 1/2 sheet roasted seaweed (gim)
- 1 egg
- 1 tsp gochujang (Korean chili paste)
- 1 tsp sesame oil
- 1.5 cups prepared Nongak Salad
- 120g mixed grain rice (brown rice blend)
- 10 large lettuce leaves
- 1 pack natto
- 1/2 sheet roasted seaweed (gim)
- 1 egg
- 1 tsp gochujang (Korean chili paste)
- 1 tsp sesame oil
Cooking Instructions
Step 1
Begin by thoroughly washing one medium-sized nongak. Ensure it’s clean before proceeding.
Step 2
Cut the washed nongak in half lengthwise using a sharp knife.
Step 3
Use a spoon to carefully scoop out the seeds and the soft interior from the center of each nongak half. This step helps improve the texture.
Step 4
Slice the nongak halves thinly, about 2-3mm thick. While many recipes suggest peeling the nongak to reduce bitterness and enhance crispness, if you’re using organic nongak or prefer to keep the skin for its nutrients like cucurbitacin, you can leave it on. The gochujang and vinegar used in the dressing, along with a day or two of resting, will naturally mellow out any bitterness. (Tip: If using the skin, ensure it’s scrubbed very clean!)
Step 5
Place the thinly sliced nongak in a bowl and sprinkle with 1 tsp of fine salt. Gently toss to ensure the salt coats the slices evenly.
Step 6
Let the salted nongak sit at room temperature for 30 minutes to salt-cure. During this time, toss it gently 1-2 more times to promote even water release.
Step 7
After 30 minutes, you’ll notice a significant amount of water has been drawn out from the nongak, as it’s over 90% water.
Step 8
Take handfuls of the cured nongak and firmly squeeze out as much liquid as possible. Removing excess moisture is crucial for the salad to absorb the seasonings well and prevent it from becoming watery.
Step 9
To the squeezed-out nongak, add 1 Tbsp of gochugaru (Korean chili flakes). Mix well to coat the slices evenly, giving them a vibrant red hue.
Step 10
Add 1 Tbsp of minced garlic to the mixture.
Step 11
Incorporate 1 Tbsp of gochujang (Korean chili paste). We highly recommend adding gochujang as it effectively counteracts the slight bitterness inherent in nongak.
Step 12
Pour in 2 Tbsp of apple vinegar. Instead of adding extra sugar, the natural sweetness from the apple vinegar provides a pleasant balance to the overall flavor profile.
Step 13
Gently massage and mix all the ingredients together with your hands until well combined. Be careful not to mash the nongak; the goal is to distribute the seasonings evenly while maintaining its crispness.
Step 14
Optionally, add some finely chopped green onions for added color and freshness.
Step 15
Finish by sprinkling 1 Tbsp of toasted sesame seeds (ground) for a rich, nutty aroma.
Step 16
Your Nongak Salad is ready to be enjoyed! For an even better flavor, we recommend letting it rest in the refrigerator for 1-2 days. This allows the flavors to meld and deepen, reducing any residual bitterness and enhancing the overall taste. (Tip: Best enjoyed after resting!)
Step 17
Now, let’s assemble the Natto Nongak Bibimbap. In a large bowl, start by placing a serving of warm mixed grain rice (120g) and fresh lettuce leaves (about 10). Artfully arrange the prepared Nongak Salad (1.5 cups), a pack of natto, crumbled roasted seaweed (1/2 sheet), and a fried egg (a soft-boiled egg is lovely here) on top.
Step 18
Finally, add 1 tsp of gochujang and 1 tsp of sesame oil according to your preference. Mix everything together thoroughly and enjoy your delicious and wholesome Natto Nongak Bibimbap!
