Crispy Pickled Cucumber Salad (Nokak Muchim)
Your garden’s Korean cucumbers have matured into Nokak! Enjoy this refreshing Nokak Muchim with its crisp texture, dressed in a sweet, tangy, and spicy sauce.
This Nokak Muchim, made with fresh Nokak from the garden, boasts an incredibly crisp texture and a cooling, refreshing taste. It’s a perfect side dish for when you have a poor appetite, and also makes a fantastic accompaniment to drinks. Make this delicious dish easily at home!
Ingredients- 1 Korean cucumber (Nokak)
- 1/2 Tbsp coarse sea salt (for salting the Nokak)
- 2 handfuls of salted Nokak (water squeezed out)
- 1 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Maesilcheong (plum syrup)
- 1 Tbsp vinegar
- 0.5 Tbsp minced garlic
- 0.5 stalk green part of scallion, finely chopped
- A pinch of sesame seeds
Cooking Instructions
Step 1
Let’s start by looking at our star ingredient, the Nokak! While it might be lighter in color and smaller than the Nokak you find at the market, this is actually a Korean cucumber that has matured in our garden. We’ll make a delicious salad with this garden-fresh Nokak.
Step 2
After washing the Nokak thoroughly, peel its skin and then slice it lengthwise in half. You’ll notice that the seeds take up a significant portion. Use a spoon to neatly scoop out the seeds. Removing the seeds helps prevent the salad from becoming watery and improves its texture.
Step 3
Slice the deseeded Nokak into pieces about 0.5 cm thick, suitable for eating. Nokak is much firmer than regular cucumbers, giving it a wonderfully crunchy texture when prepared this way. Try to keep the slices from being too thin to maintain that satisfying crispness.
Step 4
Add 0.5 Tbsp of coarse sea salt to the sliced Nokak and mix well. Let it salt for 30 minutes. Salting the Nokak draws out excess moisture, enhancing its crispness and removing any potential bitterness. Give it a stir once in between to ensure even salting.
Step 5
After 30 minutes of salting, you’ll see that quite a bit of water has been released from the Nokak. This excess water can dilute the flavor, so it’s crucial to remove it thoroughly in the next step.
Step 6
Gently rinse the salted Nokak under running water once or twice, then drain it well in a colander. To remove as much moisture as possible, you can use a salad spinner or lightly squeeze it by hand. Properly draining the water ensures the seasoning adheres well and doesn’t become watery. (2 handfuls of salted Nokak, water squeezed out)
Step 7
Now, let’s make the delicious seasoning! In a bowl, combine 1 Tbsp Gochujang, 1.5 Tbsp Gochugaru, 1.5 Tbsp Maesilcheong (plum syrup), 1 Tbsp vinegar, and 0.5 Tbsp minced garlic. Mix everything together with a spoon until well combined. The plum syrup balances the sweet and sour flavors, while the vinegar adds a refreshing tang. Feel free to adjust the seasoning ratios to your taste.
Step 8
Add the drained Nokak to the prepared seasoning and gently mix it with your hands. Be careful not to squeeze too hard, as this could mash the Nokak. Gently toss until all the pieces are evenly coated with the seasoning.
Step 9
Finally, add the finely chopped green parts of the scallion and toss lightly once more. The refreshing aroma of the scallions will enhance the flavor. Transfer the finished Nokak Muchim to a serving dish, sprinkle with sesame seeds, and your delicious and crispy Nokak Muchim is ready to enjoy! Serve and savor.
