Crisp and Refreshing Summer Delight: Stir-Fried Old Cucumber (Nokak Muchim) Recipe
A Perfect Guide to Nokak Muchim: Reviving Your Appetite with Old Cucumber in Hot Summer
Learn how to make crisp and refreshing Nokak Muchim, a stellar summer delicacy made from old cucumbers. This comprehensive guide covers everything from ingredient preparation and the golden ratio for the seasoning sauce to tips for perfectly mixing, making it easy for beginners.
Main Ingredients- 1 Old Cucumber (large and firm)
- 1 Tbsp Coarse Salt (for salting)
- 1 Tbsp Granulated Sugar (for salting)
Seasoning and Other Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Rice Vinegar
- 1/2 ~ 1 Tbsp Granulated Sugar (adjust to taste)
- 1/2 Tbsp Minced Garlic (optional, for enhanced flavor)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Cheongyang Peppers (seeds removed, finely minced)
- 10cm piece Green Onion (white part mostly, finely minced)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Rice Vinegar
- 1/2 ~ 1 Tbsp Granulated Sugar (adjust to taste)
- 1/2 Tbsp Minced Garlic (optional, for enhanced flavor)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Cheongyang Peppers (seeds removed, finely minced)
- 10cm piece Green Onion (white part mostly, finely minced)
Cooking Instructions
Step 1
Wash the old cucumber thoroughly. Using a peeler, thinly peel the skin. Slice it in half lengthwise and use a spoon to scrape out the seedy inner part. Cut the prepared old cucumber into slices about 0.5cm thick. In a bowl, combine the sliced cucumber with 1 tablespoon of granulated sugar and 1 tablespoon of coarse salt. Gently massage them together and let it sit for 15 minutes to salt. This process draws out excess moisture, ensuring a crisp texture.
Step 2
While the cucumber is salting, prepare the other ingredients. Finely mince about 10cm of green onion and 2 Cheongyang peppers. Adjust the amount of Cheongyang peppers based on your spice preference. Now, let’s make the delicious seasoning sauce. In a separate bowl, mix 2 tablespoons of gochujang, 2 tablespoons of gochugaru, 2 tablespoons of rice vinegar, and 1/2 to 1 tablespoon of granulated sugar (adjust sweetness to your liking). For an extra depth of flavor, you can add 1/2 tablespoon of minced garlic.
Step 3
After 15 minutes, the old cucumber will have released water. Drain this water completely. Without rinsing the cucumber, lightly squeeze out any remaining moisture by hand (rinsing will remove the seasoning and affect the taste). Add the minced green onion and Cheongyang peppers, along with the prepared seasoning sauce, to the de-moisturized cucumber. Mix everything together thoroughly. Finally, add 1 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds, and mix gently one last time. Your crisp, sweet, and spicy Nokak Muchim is ready! It’s delicious served immediately, or you can chill it in the refrigerator for an even more refreshing taste.
