Crispy and Refreshing Summer Delicacy: No-Vinegar Korean Cucumber Salad (Nogaeng Muchim) Recipe
Create the perfect summer side dish, Nogaeng Muchim, easily at home!
A wonderfully refreshing Nogaeng Muchim without vinegar! This recipe features a crisp texture and clean flavor that will revitalize your appetite, making it the ultimate summer side dish.
Main Ingredients- 1/2 Korean Cucumbers (Nogaeng)
- 2 Tbsp Coarse Sea Salt
- 1 Korean Green Chili Pepper
Seasoning- 1/2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 1/2 Tbsp Maesil Extract (Plum Extract)
- Pinch of Sesame Seeds
- Drizzle of Sesame Oil
- 1/2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 1/2 Tbsp Maesil Extract (Plum Extract)
- Pinch of Sesame Seeds
- Drizzle of Sesame Oil
Cooking Instructions
Step 1
Introducing fresh Nogaeng, freshly harvested! At first glance, they might resemble radishes, but they are much crunchier and more refreshing than regular cucumbers. There’s no better vegetable to invigorate your palate during the hot summer months.
Step 2
After washing the Nogaeng thoroughly, peel them. Then, cut them in half lengthwise. Use a spoon to scrape out the seeds from the center. Removing the seeds will result in a cleaner texture.
Step 3
Now that the seeds are removed, it’s time to cut the Nogaeng into bite-sized pieces. Slicing them neither too large nor too small is key to preserving their texture.
Step 4
We recommend slicing the cut Nogaeng to about 0.7 cm thickness. If they are too thin, they might become mushy, and if they are too thick, the seasoning might not penetrate well. Slice them to an appropriate thickness so you can enjoy delicious Nogaeng Muchim with a satisfying crunch.
Step 5
Sprinkle 2 tablespoons of coarse sea salt over the sliced Nogaeng and mix well to salt them. Salting helps draw out excess moisture, enhancing the crispiness and removing any potential bitterness, making them even tastier. Let them salt for about 10-15 minutes.
Step 6
If you like a bit of heat, finely chop 1 Korean green chili pepper. You can substitute with chopped scallions or green onions, but for that spicy kick, Korean green chili peppers are perfect. Adjust the amount to your preference.
Step 7
Rinse the salted Nogaeng under cold running water 2-3 times to remove excess salt. It’s important to rinse them thoroughly to ensure they aren’t too salty.
Step 8
Drain the rinsed Nogaeng in a colander, then firmly squeeze out any remaining water with your hands. Squeezing out the water well is crucial for the seasoning to adhere properly and create a delicious salad.
Step 9
To the squeezed Nogaeng, add 1/2 Tbsp Gochujang, 2 Tbsp Gochugaru, 1/2 Tbsp minced garlic, 1 Tbsp sugar, 1/2 Tbsp Maesil Extract, a pinch of sesame seeds, and sesame oil. (Do not add the chopped chili pepper yet; gently mix the other ingredients first). Mix everything by hand, gently massaging the seasoning into the Nogaeng until evenly distributed. Avoid overmixing, as this can make the Nogaeng mushy. The key is to mix gently.
Step 10
Finally, add the chopped Korean green chili pepper, additional sesame seeds, and sesame oil, and give it one last gentle mix. Your crisp and flavorful Nogaeng Muchim is ready! Its sweet, tangy, and slightly spicy taste is incredibly appetite-stimulating and makes for a perfect side dish. Enjoy your meal!
