Refreshing Stir-Fried Marrow Squash (Nokak Muchim)
Summer Delicacy to Boost Your Appetite! Crispy and Cool Stir-Fried Marrow Squash (Nokak Muchim) Golden Recipe
A delicious summer side dish made with marrow squash (nokak), which is in season from May to September! Rekindle your appetite with this simple yet deeply flavorful nokak muchim.
Main Ingredients- 1 Marrow squash (Nokak)
- 6 Green onions
- 1 Red chili pepper
Cooking Instructions
Step 1
Wash the fresh marrow squash (nokak), green onions, and red chili pepper thoroughly under running water and prepare them.
Step 2
Peel the marrow squash (nokak) cleanly using a peeler or a knife. If the skin is tough, make sure to remove it completely.
Step 3
Cut the peeled marrow squash (nokak) in half lengthwise.
Step 4
To remove the seeds from the halved marrow squash (nokak), first scrape out the visible seeds from the cut surface. Then, rotate the squash 90 degrees and repeat the process of scraping out the seeds, leaving only the flesh.
Step 5
Cleanly remove the seedy part of the marrow squash (nokak) in this manner. (Tip: The seeds of nokak contain a lot of moisture and are large and hard, which can negatively affect the texture. It’s essential to remove them for the best taste.)
Step 6
Julienne the marrow squash (nokak) into bite-sized pieces. Cutting them into uniform strips about 0.5 cm thick will ensure the seasoning is evenly distributed and enhances the flavor.
Step 7
Place the julienned marrow squash (nokak) in a bowl, add 1 tablespoon of coarse salt, and mix gently. Let it sit for 10 minutes to salt. Salting draws out the moisture from the squash, resulting in a crispier texture.
Step 8
Cut the washed green onions into lengths of about 3-4 cm. Cutting them to a manageable size will make mixing easier.
Step 9
Remove the seeds from the red chili pepper and slice it thinly. This adds color and a touch of spiciness.
Step 10
After 10 minutes, you’ll see that moisture has been drawn out, making the marrow squash (nokak) appear more hydrated.
Step 11
Rinse the salted marrow squash (nokak) 2-3 times under cold running water to remove excess salt. Be careful not to rinse for too long, as it might make the dish too bland.
Step 12
Drain the rinsed marrow squash (nokak) thoroughly in a colander or gently squeeze out the water by hand. Removing excess moisture is crucial for the seasoning to adhere well and not make the dish watery.
Step 13
Return the drained marrow squash (nokak) to the bowl, ready for seasoning.
Step 14
Arrange the chopped green onions attractively over the marrow squash (nokak).
Step 15
Add 1 tablespoon of minced garlic. The pungent aroma of garlic will enrich the flavor of the squash.
Step 16
Add the sliced red chili pepper for color and a hint of heat.
Step 17
Add 1.5 tablespoons of gochujang to form the flavor base. Gochujang harmonizes well with the refreshing taste of the squash, creating a delicious savory flavor.
Step 18
Add 1 tablespoon of sugar to provide sweetness. The sweetness balances the saltiness of the gochujang, ensuring overall flavor harmony.
Step 19
Add 1 tablespoon of gochugaru and gently mix with your hands. It’s important to mix thoroughly so that the seasoning is evenly distributed throughout the squash.
Step 20
Finally, add 1 tablespoon of perilla oil for an extra layer of aroma. (Tip: The nutty fragrance of perilla oil pairs wonderfully with nokak muchim, but you can substitute with sesame oil if you prefer.)
Step 21
Add 1 tablespoon of sesame seeds and gently mix again to complete the delicious nokak muchim. The nutty flavor of the sesame seeds adds to its appeal.
Step 22
Plate the finished nokak muchim attractively. For an even more appetizing presentation, sprinkle a little extra sesame seeds on top. Its cool and crisp taste makes it a perfect side dish for rice or even a delightful accompaniment to drinks!
