Spicy Seasoned Dried Cucumber Salad (Gochujang Nokak Muchim)
Spicy Seasoned Dried Cucumber Salad (Gochujang Nokak Muchim)
How to Make Gochujang Nokak Muchim: A Refreshing Spicy Dried Cucumber Salad Recipe for Summer Side Dish
Learn how to make a delicious and refreshing Gochujang Nokak Muchim, a popular Korean side dish made with aged cucumbers. This recipe is simple, quick, and bursting with flavor!
Main Ingredients- 1 large aged cucumber (nokak)
- 2 Tbsp coarse salt (for salting)
Cooking Instructions
Step 1
Begin by washing the aged cucumber thoroughly. Then, use a peeler to carefully remove the skin. Since aged cucumbers have a tougher skin, peeling is important for a pleasant texture.
Step 2
Cut the peeled cucumber in half lengthwise. Using a spoon, gently scoop out and discard the seeds from the center. Removing the seeds helps prevent the salad from becoming too watery.
Step 3
Slice the cucumber halves into bite-sized pieces, about 0.3 to 0.5 cm thick. Cutting them lengthwise into strips will provide a nice crunch.
Step 4
Place the sliced cucumber in a bowl and sprinkle with 2 tablespoons of coarse salt. Gently toss to coat the cucumber evenly. Let it sit for 10 to 15 minutes to draw out moisture and make it tender yet crisp.
Step 5
After salting, you’ll notice that a significant amount of water has been released from the cucumber. This step is crucial for achieving the signature crisp texture of nokak muchim.
Step 6
Rinse the salted cucumber under cold running water to remove excess salt. Drain the rinsed cucumber well in a colander.
Step 7
Squeeze out as much water as possible from the drained cucumber. You can gently squeeze it by hand or use a salad spinner for extra dryness. Even after squeezing, some water may still appear later, but this step maximizes crispness.
Step 8
Gather the drained cucumber by hand to estimate the quantity. This amount should yield about 5 handfuls.
Step 9
In a clean bowl, add the squeezed cucumber. First, sprinkle in 2.5 tablespoons of gochugaru and mix well. Coating the cucumber with chili flakes first helps to evenly distribute the color and flavor.
Step 10
Add the remaining seasoning ingredients: 1.5 tablespoons of gochujang, 1 tablespoon of minced garlic, 3 tablespoons of vinegar, 1 tablespoon of plum extract (or sugar), and 1 tablespoon of sugar. Mix everything together thoroughly until well combined.
Step 11
Finally, add the finely chopped green onion, 1 tablespoon of sesame oil, and 1 tablespoon of toasted sesame seeds. Gently toss to incorporate these final ingredients. Avoid overmixing to maintain the cucumber’s texture.
Step 12
Your delicious Gochujang Nokak Muchim is ready! This refreshing and flavorful side dish is perfect for summer. Enjoy it immediately or chilled for an even more invigorating taste.
