Refreshing and Crisp Summer Delicacy: Nokak Muchim (Seasoned Cucumber Salad) Recipe
Making Refreshing Nokak Muchim to Boost Your Appetite in Summer
Introducing ‘Nokak Muchim’, a perfect dish to enjoy during the hot summer when you lose your appetite! Nokak, also known as ‘old cucumber’, is a summer vegetable with high water content and rich in fiber, making it very effective for dieting due to its low calorie count. Furthermore, its abundant potassium helps eliminate waste products from the body and its salt-excreting properties aid in regulating blood pressure, making it a super healthy ingredient. Enjoy both health and appetite with this cool and refreshing Nokak Muchim, an excellent side dish for the summer when you tend to sweat a lot!
Main Ingredients- 1 Nokak (Korean cucumber)
- 1 tsp coarse salt (for salting the nokak)
Seasoning Ingredients- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sugar
- 1/2 Tbsp vinegar
- A pinch of toasted sesame seeds
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sugar
- 1/2 Tbsp vinegar
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, wash the nokak thoroughly under running water and prepare it. It’s important to wash it meticulously as there might be impurities on the skin.
Step 2
Using a vegetable peeler or a knife, thinly peel the outer skin of the nokak. Be careful not to peel too thickly, as this can reduce its crisp texture.
Step 3
After peeling the entire nokak, cut it in half lengthwise. This makes it much easier to remove the seeds.
Step 4
Using a spoon, carefully scrape out the seeds and the watery core from the center of the nokak. Removing the seeds cleanly will help prevent excess water from forming later.
Step 5
Slice the de-seeded nokak into approximately 3-4mm thick pieces for a nice presentation. Slicing them not too thick ensures they absorb the seasoning well and maintain a good texture.
Step 6
Sprinkle 1 teaspoon of coarse salt over the sliced nokak and let it sit for about 10 minutes to salt. Salting helps draw out the moisture, preserving the crispness of the nokak.
Step 7
Wrap the salted nokak in a clean cloth or paper towel and gently squeeze out the excess water. Avoid squeezing too hard, as this can diminish the crispiness; just squeeze enough so that no more water drains out.
Step 8
Transfer the squeezed nokak to a large bowl. Now, add all the prepared seasoning ingredients (gochujang, minced garlic, sugar, vinegar) and sprinkle them evenly over the nokak.
Step 9
Gently mix the nokak with your hands to ensure the seasoning is well distributed and absorbed. Evenly coating the nokak with the seasoning is the key to a delicious taste.
Step 10
Finally, sprinkle a pinch of toasted sesame seeds on top to complete the flavorful Nokak Muchim. Transfer the finished dish to a serving bowl and enjoy it chilled!