Crispy Marinated Korean Cucumber (Nokak Oi Muchim)
Refreshing and Crunchy Nokak Cucumber Salad Recipe
Using fresh nokak cucumbers gifted by a friend, I made a delightfully crisp and flavorful marinated cucumber salad following my sister-in-law’s recipe. It’s a fantastic summer side dish even with simple ingredients. Its sweet, sour, and spicy taste is perfect for when you lack appetite!
Main Ingredients- 1 Nokak cucumber
- 1 Tbsp coarse salt (for salting the cucumber)
Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Maesil Cheong (Korean plum syrup)
- 1 Tbsp minced garlic
- 2 Tbsp toasted sesame seeds
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Maesil Cheong (Korean plum syrup)
- 1 Tbsp minced garlic
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Wash the fresh nokak cucumber thoroughly under running water. Peel the skin thinly using a peeler. If the skin is too thick, it can become tough, so a light peel is best.
Step 2
Cut the cucumber in half lengthwise. Then, use a spoon to gently scoop out and discard the seeds. Removing the seeds prevents the salad from becoming watery and helps maintain its crisp texture.
Step 3
Slice the seeded cucumber into long, thick julienne strips, about 0.5 cm thick. Slicing them too thinly might reduce their crispness, so aim for a slightly thicker cut.
Step 4
Place the julienned cucumber in a large bowl. Add 1 Tbsp of coarse salt. The salt will draw out moisture from the cucumber, ensuring its crispness.
Step 5
Gently massage the salt into the cucumber and let it sit for 10 to 20 minutes to salt. Stir halfway through to ensure even salting. The cucumber will soften slightly and release water.
Step 6
Rinse the salted cucumber under cold running water two to three times to remove excess salt. It’s important to drain the water well after rinsing to prevent the final dish from tasting diluted.
Step 7
Using a clean kitchen towel or paper towels, squeeze out as much moisture as possible from the cucumber. If there’s too much water, the salad will be soggy and less flavorful.
Step 8
Transfer the squeezed cucumber back into a clean bowl. It’s now ready for the seasoning.
Step 9
Add the seasoning ingredients to the bowl: 1 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp maesil cheong, 1 Tbsp minced garlic, and 2 Tbsp toasted sesame seeds.
Step 10
Gently mix the ingredients with your hands (‘jomal-jomal’) until the seasoning is evenly distributed. Be careful not to overmix, as this can make the cucumber mushy. A gentle toss is key.
Step 11
Taste the salad and adjust the seasoning to your preference. If you like it tangier, add a little sugar or vinegar. If it’s too salty, balance it with a touch of sugar.
Step 12
Your delicious and crisp nokak cucumber salad is ready! It’s a wonderful side dish for rice or a delightful accompaniment to cold noodles. Enjoy your meal!
