Crisp and Refreshing Summer Delight: Easy Pickled Cucumber Salad Recipe
Nogaek Muchim (Seasoned Korean Cucumber Salad) – A Summer Favorite
Nogaek, with over 90% water content, is incredibly low in calories and boasts a wonderfully refreshing taste. It’s not only great for quenching thirst during the summer but also helps invigorate your metabolism and combat fatigue. Let’s make a delicious Nogaek salad that combines a satisfying crunch with a sweet, sour, and spicy dressing. It’s perfect as a side dish for rice or even as a refreshing accompaniment to drinks. Here’s a detailed recipe for this unique summer treat!
Main Ingredients
- 1 Nogaek (Korean cucumber)
- 1 Tbsp coarse salt (for salting the nogaek)
Sweet & Spicy Dressing Ingredients
- 3 Cheongyang chili peppers (seeds removed and finely minced)
- 50g Scallion (white part, finely minced)
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp maesilcheong (plum syrup – adds sweetness and umami)
- 2 Tbsp oligosaccharide (for gloss and sweetness)
- 1 Tbsp sugar
- 2 Tbsp rice vinegar (adjust to your preferred tanginess)
- Sesame seeds, for garnish
- 3 Cheongyang chili peppers (seeds removed and finely minced)
- 50g Scallion (white part, finely minced)
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp maesilcheong (plum syrup – adds sweetness and umami)
- 2 Tbsp oligosaccharide (for gloss and sweetness)
- 1 Tbsp sugar
- 2 Tbsp rice vinegar (adjust to your preferred tanginess)
- Sesame seeds, for garnish
Cooking Instructions
Step 1
After washing the nogaek thoroughly, peel its skin thinly using a peeler or knife. Then, cut it in half lengthwise and use a spoon to gently scrape out and remove the soft inner seeds. Removing the seeds prevents a mushy texture and helps maintain a crisp bite.
Step 2
Slice the seeded nogaek into pieces about 0.5cm to 0.7cm thick. Slicing them slightly thicker than usual will help them retain their crispness and prevent them from becoming too soft. This is key to achieving that satisfying crunch!
Step 3
Place the sliced nogaek in a bowl, add 1 tablespoon of coarse salt, and gently toss to coat. Let it salt for about 20 minutes. Salting draws out excess moisture, firming up the nogaek and enhancing its crisp texture. Give it a toss halfway through to ensure even salting.
Step 4
After salting for 20 minutes, firmly grasp the nogaek slices with your hands and squeeze out as much liquid as possible. Discard the squeezed-out water. Properly draining the nogaek is crucial to prevent the dressing from becoming watery and diluted, ensuring a flavorful salad.
Step 5
Remove the stems from the Cheongyang chili peppers, shake out the seeds, and then finely mince them. If you enjoy more heat, you can leave some seeds in or add extra peppers.
Step 6
Finely mince the white parts of the scallions. Wash them clean, trim the root ends, and chop them finely. This will add a fragrant aroma to the salad.
Step 7
In a large bowl, add the well-drained nogaek. Then, add the minced Cheongyang peppers, minced scallions, 2 Tbsp gochugaru, 1 Tbsp maesilcheong, 2 Tbsp oligosaccharide, 1 Tbsp sugar, 2 Tbsp rice vinegar, and 1 Tbsp minced garlic. (Optional: You can add about 1 Tbsp of gochujang for a deeper flavor.) Mix everything well to create the dressing.
Step 8
Add the prepared dressing to the nogaek in the bowl and gently toss with chopsticks or your hands until well combined. Be careful not to mash the nogaek; gentle mixing is the key. Finish by sprinkling a generous amount of sesame seeds for a nutty aroma. Your delicious Nogaek Muchim is ready! You can enjoy it immediately, or for an even more refreshing taste, chill it in the refrigerator for a short while.
