Crispy and Refreshing Pickled Loofah (Nogaek Muchim)
How to Make Crispy Loofah Salad (Nogaek Muchim) Without Bitterness
I made a wonderfully crispy and refreshing loofah salad (nogaek muchim). Its cooling taste makes it a regular on our family’s dining table. I love its crisp and slightly chewy texture! It’s delicious piled on top of spicy noodles or mixed into bibimbap for a flavorful meal!
Main Ingredients- 1 Loofah (Nogaek)
For Salting the Loofah- 2 Tbsp Coarse Sea Salt
- 1 Tbsp Sugar
Seasoning- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sugar
- 1/2 Tbsp Minced Garlic
- 2 Tbsp Vinegar
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Coarse Sea Salt
- 1 Tbsp Sugar
Seasoning- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sugar
- 1/2 Tbsp Minced Garlic
- 2 Tbsp Vinegar
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, use a vegetable peeler to thinly peel the skin off the loofah.
Step 2
After peeling, trim off the bitter ends on both sides of the loofah. Then, use a spoon to scrape out and discard the seeds from the inside. Removing the seeds prevents the salad from becoming mushy.
Step 3
Slice the prepared loofah thinly, about 0.3mm thick. Slicing them into a half-moon shape makes them visually appealing and helps the seasoning penetrate better.
Step 4
Place 2 tablespoons of coarse sea salt into a large mixing bowl.
Step 5
Add 1 tablespoon of sugar to the salt. The sugar helps draw out moisture from the loofah and aids in the salting process, contributing to its crispiness.
Step 6
Gently mix the loofah with the salt and sugar, then let it sit and salt for 30 minutes. You can gently toss it midway through for even salting.
Step 7
After 30 minutes, you’ll notice that a significant amount of water has been released from the loofah.
Step 8
To remove the excess moisture, wrap the salted loofah in a clean kitchen towel or use your hands to firmly squeeze out as much liquid as possible. Thoroughly draining the water is key to achieving a crispy texture and preventing a watery salad.
Step 9
Once squeezed, the loofah will have a firm, slightly chewy texture. It’s now ready for seasoning.
Step 10
In a separate bowl, combine 1 tablespoon of gochugaru (chili flakes) with about 1-2 tablespoons of water. Let it sit for a few minutes to rehydrate the chili flakes. This step helps the seasoning spread evenly and prevents clumping.
Step 11
Once the gochugaru has bloomed, add the remaining seasoning ingredients (2 Tbsp gochujang, 1/2 Tbsp sugar, 1/2 Tbsp minced garlic, 2 Tbsp vinegar, 1 Tbsp sesame oil, and 1 Tbsp toasted sesame seeds) and mix well. Add the drained loofah to the seasoning and gently toss to coat. Finally, taste and adjust seasonings as needed. I personally prefer a tangier flavor, so I added an extra tablespoon of vinegar.
Step 12
Your delicious and crispy loofah salad is ready! Its refreshing and clean taste makes it a favorite side dish, especially on hot summer days.
Step 13
Loofah salad offers a unique charm quite different from regular cucumbers! It’s a seasonal delicacy only available in the summer, so I highly recommend buying one and making this delightful salad before the season passes.
