Crispy and Refreshing Summer Delicacy: Korean River Gourd Salad (Nogak Muchim) Recipe
Easy and Delicious Nogak Muchim: The Ultimate Side Dish to Boost Your Summer Appetite
Nogak, often called ‘old cucumber,’ is packed with hydration and rich in calcium and fiber, making it excellent for quenching thirst and recovering from fatigue during the summer months. While it might seem like a strictly seasonal vegetable, nogak offers a wonderfully crisp texture that can be enjoyed year-round. This recipe presents a simple yet flavorful way to prepare this delightful side dish.
Main Ingredients
- 2 River Gourds (Nogak)
- 2 Tbsp Coarse Salt
- 2 Tbsp Corn Syrup (or Rice Syrup)
Seasoning Ingredients
- 1/2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Gochujang (Korean Chili Paste)
- 1/3 Tbsp Minced Garlic
- 1/3 Tbsp Toasted Sesame Seeds
- 1 Tbsp Vinegar
- 1/2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Gochujang (Korean Chili Paste)
- 1/3 Tbsp Minced Garlic
- 1/3 Tbsp Toasted Sesame Seeds
- 1 Tbsp Vinegar
Cooking Instructions
Step 1
First, wash the river gourds thoroughly. Use a peeler to remove the skin thinly. Then, carefully scrape out the seeds and soft inner part using a spoon for a cleaner texture.
Step 2
Slice the prepared river gourds into attractive shapes. Slicing them into about 0.5cm thick half-moons or on a diagonal will help them absorb the seasoning well and enhance the texture.
Step 3
In a bowl, combine the sliced river gourds with 2 Tbsp of coarse salt and 2 Tbsp of corn syrup. Gently mix and let them sit for 20 minutes to salt. This process draws out excess moisture, ensuring a crisp texture. After salting, squeeze out the excess water using a clean kitchen towel or cheesecloth.
Step 4
Place the drained river gourds back into a bowl. Add 1/2 Tbsp of gochugaru (chili flakes) and mix well. This step colors the gourds evenly with a vibrant red hue, making them more appealing.
Step 5
Now, add the remaining seasoning ingredients: 1 Tbsp gochujang, 1/3 Tbsp minced garlic, 1/3 Tbsp toasted sesame seeds, and 1 Tbsp vinegar. Gently toss and mix everything together with your hands until well combined. Adding vinegar not only enhances the flavor but also helps preserve the Vitamin C in the river gourds. Be sure to mix gently to avoid bruising the ingredients.
Step 6
Your delicious Nogak Muchim is ready! This side dish boasts a wonderfully crisp texture and a perfect balance of savory, spicy, and tangy flavors. It’s a great accompaniment to any meal, especially during warmer months. Enjoy!
