Crisp and Refreshing Summer Delight: Stir-Fried White Gourd (Nogaek) Salad
A Perfectly Refreshing Side Dish for Summer: Crisp White Gourd Salad
The ultimate summer side dish that’s incredibly crisp and refreshing! This White Gourd Salad is a simple yet delicious way to enjoy the season’s bounty.
Main Ingredients- 2 Korean white gourds (Nogaek)
- A small bunch of chives
Seasoning- 1.5 Tbsp Gochujang (Korean red chili paste), heaping
- 1/2 Tbsp minced garlic
- 1/2 Tbsp Gochugaru (Korean red chili flakes)
- 1 Tbsp fish sauce
- 2 Tbsp apple cider vinegar (or regular vinegar)
- 1 Tbsp plum extract (or syrup)
- 1/3 Tbsp ginger syrup
- 1.5 Tbsp Gochujang (Korean red chili paste), heaping
- 1/2 Tbsp minced garlic
- 1/2 Tbsp Gochugaru (Korean red chili flakes)
- 1 Tbsp fish sauce
- 2 Tbsp apple cider vinegar (or regular vinegar)
- 1 Tbsp plum extract (or syrup)
- 1/3 Tbsp ginger syrup
Cooking Instructions
Step 1
Prepare 2 Korean white gourds (Nogaek) after washing them thoroughly. (Note: The original recipe mentioned 4 gourds, but we are using 2.) First, use a peeler or a knife to carefully peel the skin off the gourds.
Step 2
Cut the peeled gourds in half lengthwise. Then, using a spoon, scoop out and discard the inner seeds and pith. This step ensures a cleaner texture.
Step 3
Slice the gourds into bite-sized pieces, about 0.7 to 1 cm thick. Place the sliced gourds in a bowl, add 1/2 Tbsp coarse salt and 1/2 Tbsp rice syrup (or corn syrup), and gently mix. Let them sit for 10 minutes to salt cure. The salt helps season and draw out moisture, while the syrup aids in osmosis for better dehydration and crispness.
Step 4
While the gourds are salting, let’s prepare the flavorful seasoning. In a separate bowl, combine 1.5 Tbsp of Gochujang (heaping), 1/2 Tbsp of Gochugaru, 1 Tbsp of fish sauce, 2 Tbsp of apple cider vinegar (or regular vinegar), 1/2 Tbsp of minced garlic, 1 Tbsp of plum extract, and 1/3 Tbsp of ginger syrup. Mix well until fully incorporated.
Step 5
Wash the chives thoroughly and pat them dry. Cut them into approximately 3 cm lengths. Add the cut chives to the prepared seasoning mixture and toss lightly. This allows the chives to absorb the flavors while retaining their fresh aroma.
Step 6
After 10 minutes of salting, rinse the gourds lightly under water and squeeze out any excess moisture. (Tip: Squeezing out the water after salting prevents the salad from becoming too watery and ensures the flavors are well-absorbed.) Combine the drained gourds with the seasoned chives. Gently toss everything together using two spoons to ensure even distribution of the seasoning without mashing the gourds. If the salad tastes a bit bland, you can add a little more Gochugaru for extra color and flavor. (Tip: If you prefer not to use Gochujang for a milder version, you can adjust the seasoning base, perhaps using a soy sauce-based marinade and mixing it in from the start.)
