Crisp and Refreshing Summer Delight: Perfect Aged Cucumber Salad (Nokak Muchim) Recipe
A Complete Guide to Making Delicious Aged Cucumber Salad (Nokak Muchim) with Seasonal Summer Cucumbers
Beat the summer heat with this crisp and refreshing aged cucumber salad (Nokak Muchim)! It’s a wonderful accompaniment to rice, perfect for bibimbap, or even mixed into spicy noodles. This versatile summer side dish is easy to make with fresh ingredients and simple seasonings. Enjoy a taste of summer!
Main Ingredients- 1 large, plump aged cucumber (nokak)
- 1 stalk green onion (mostly white parts)
- 3 chili peppers (e.g., Korean Cheongyang or red chili, adjust to taste)
- 1/2 medium onion
- 2 Tbsp minced garlic
- 4 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp gochujang (Korean chili paste)
- 3 Tbsp sugar
- 3 Tbsp vinegar
- 3 Tbsp sesame seeds
For Salting the Cucumber- 10 Tbsp vinegar
- 1/2 Tbsp coarse salt
- 10 Tbsp vinegar
- 1/2 Tbsp coarse salt
Cooking Instructions
Step 1
First, peel the aged cucumber thoroughly using a peeler. Cut it in half lengthwise, then use a spoon to scrape out and discard the seeds from the center. Removing the seeds prevents the salad from becoming watery and helps maintain its crisp texture.
Step 2
Slice the deseeded cucumber into thin half-moon shapes, about 0.3 cm thick. Slicing them too thickly might prevent the seasoning from penetrating well, while slicing too thinly could compromise the texture. Aim for a nice, even thickness.
Step 3
Finely chop the green onion and slice the chili peppers diagonally, removing the seeds. Thinly slice the onion into slivers. Place the sliced cucumber and onion in a large bowl. Add the salting vinegar (10 Tbsp) and coarse salt (1/2 Tbsp) and mix well. Let it sit for 10 minutes to salt and soften. After 10 minutes, lightly rinse the salted cucumber under cold water to remove excess salt. Then, squeeze out as much water as possible using your hands. Thoroughly squeezing out the water is a crucial step for achieving the right consistency for your salad.
Step 4
To the well-drained cucumber, add minced garlic (2 Tbsp), vinegar (3 Tbsp), sugar (3 Tbsp), and gochugaru (4 Tbsp). These are the foundational seasonings.
Step 5
Finally, add gochujang (4 Tbsp) and sesame seeds (3 Tbsp). Also, add the prepared green onion and chili peppers. Now, gently mix everything together with your hands until well combined. Ensure the seasonings are evenly distributed. Taste and adjust seasoning if needed, adding a pinch more salt, sugar, or vinegar to suit your preference. This Nokak Muchim can be enjoyed immediately, or for an even more refreshing taste, chill it in the refrigerator before serving.
