Crisp and Refreshing Summer Delicacy: The Perfect Nokak Muchim Recipe
How to Make Refreshing Nokak Muchim with Summer’s Own Nokak! A Special Side Dish Using Old Cucumbers to Revive Your Appetite
Let me share with you how to make Nokak Muchim, the ultimate side dish for summer! The combination of its crunchy texture and sweet and tangy seasoning is simply superb. This healthy and delicious summer delicacy is easy to make. Let’s get started!
Main Ingredients- 1 Nokak (Korean cucumber)
- 2 Tbsp chopped green onion
- 1 Tbsp salt (for salting)
- 0.5 Tbsp sugar (for salting)
Seasoning Ingredients- 1 Tbsp chili powder
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
- 0.5 Tbsp minced garlic
- 2 Tbsp vinegar
- 1 Tbsp sesame oil
- A pinch of sesame seeds
- 1 Tbsp chili powder
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
- 0.5 Tbsp minced garlic
- 2 Tbsp vinegar
- 1 Tbsp sesame oil
- A pinch of sesame seeds
Cooking Instructions
Step 1
Prepare your fresh Nokak. First, wash it thoroughly under running water. Then, use a peeler to thinly peel off the skin. Be careful not to peel too thick, as it can become tough.
Step 2
Once peeled, cut the Nokak in half lengthwise. Use a spoon to scoop out the seeds from the center. Removing the seeds will help reduce excess moisture and make the texture crisper.
Step 3
Slice the de-seeded Nokak thinly, about 0.5 cm thick, into bite-sized pieces. If they are too thick, the seasoning won’t penetrate well; if too thin, they can become mushy. Aim for a moderate thickness.
Step 4
The secret to delicious Nokak Muchim is ‘salting’! Add 1 tablespoon of salt to the sliced Nokak and gently mix them together. The salt will draw out the moisture, preserving the crisp texture.
Step 5
To remove any bitterness and add a savory depth, also add 0.5 tablespoon of sugar. This touch of sweetness will make it even more enjoyable.
Step 6
After mixing with salt and sugar, let the Nokak sit and salt for about 20 minutes. Gently toss it once or twice during this time to ensure even moisture extraction.
Step 7
While the Nokak is salting, let’s prepare the flavorful seasoning! Have 2 tablespoons of finely chopped green onions ready. They add a wonderful aromatic quality.
Step 8
In a bowl, combine 1 tablespoon of chili powder, 1 tablespoon of gochujang, 1 tablespoon of sugar, and 0.5 tablespoon of minced garlic. Mix them roughly to create the seasoning paste. Pre-mixing allows the ingredients to meld together for a richer flavor.
Step 9
Rinse the salted Nokak lightly under cold running water. This removes some of the saltiness while preserving the inherent moisture of the Nokak. Be careful not to wash away too much.
Step 10
Wrap the rinsed Nokak in cheesecloth or a clean kitchen towel and squeeze out as much water as possible. You’ll be surprised how much water comes out! Removing excess water prevents the dish from becoming watery and allows the seasoning to penetrate better.
Step 11
Add the de-watered Nokak to the bowl with the seasoning paste. Gently mix them together, ensuring the seasoning coats every piece evenly.
Step 12
Finally, add 2 tablespoons of vinegar for a refreshing tang and 1 tablespoon of sesame oil for a nutty aroma. Mix lightly again to adjust the taste. This creates a perfect balance of spicy, sour, sweet, and savory flavors.
Step 13
Sprinkle generously with sesame seeds to finish. Your crisp and refreshing Nokak Muchim is now complete! It’s the perfect side dish for when you’ve lost your appetite.
