Crispy and Delicious Aged Cucumber (Nokak) Salad Recipe
How to Make a Refreshing Aged Cucumber Salad – A Perfect Side Dish and Noodle Topping!
From the garden, a perfectly ripened cucumber has turned yellow! While it might be smaller than those sold in markets, this ‘Nokak’ offers a unique, slightly firmer texture and a richer flavor compared to regular cucumbers. Today, I’ll guide you through making a wonderfully crunchy Nokak salad. With the right balance of seasonings, it’s not only a fantastic side dish for rice but also a delightful component for a summer noodle dish. Enjoy this cool, sweet, and tangy Nokak salad to invigorate your appetite!
Main Ingredients- 1 fully ripened aged cucumber (Nokak)
- 1 Tbsp coarse salt (for salting)
Cooking Instructions
Step 1
Here’s an aged cucumber (Nokak) harvested from the garden. It has turned yellow with time, imbuing it with a richer flavor. (It seems about twice the size of a regular cucumber.)
Step 2
First, use a peeler to thoroughly remove the tough outer skin of the Nokak. Since the skin is thick, peeling it carefully is recommended.
Step 3
After peeling, cut the Nokak in half lengthwise. This makes it much easier to scoop out the seeds.
Step 4
Using the back of a spoon, scoop out the soft interior and seeds of the Nokak. Larger, thicker Nokak tend to have more watery seeds, so removing them completely is key to maintaining a crispy texture in the salad.
Step 5
Once the seeds are removed, slice the Nokak into pieces about 0.5 cm thick. Slicing them too thinly can make them mushy, so aim for a moderate thickness.
Step 6
Place the prepared Nokak in a large bowl. Add 1 tablespoon of coarse salt and gently mix. Let it sit for about 30 minutes to draw out moisture and enhance its crispness.
Step 7
After 30 minutes, you’ll notice that a significant amount of water has been released from the Nokak. This salting process slightly softens it while preserving its crunch.
Step 8
Rinse the salted Nokak lightly under cold running water to remove excess salt, then drain it well in a colander.
Step 9
To remove as much moisture as possible, gently squeeze the Nokak by hand or use a salad spinner. This step is crucial for achieving a truly crispy salad, as it allows the dressing to adhere better.
Step 10
You should have about four handfuls (serving 2-3 people) of prepared Nokak after draining. This is a good amount for a delicious side dish.
Step 11
Now, let’s make the flavorful dressing. Add 2 Tbsp gochugaru, 1 Tbsp gochujang, 3 Tbsp vinegar, 1 Tbsp plum extract, 1/2 Tbsp sugar, and 1/2 Tbsp minced garlic to the Nokak. Mix everything thoroughly until the Nokak is evenly coated with the seasoning.
Step 12
Finally, sprinkle in 1 Tbsp of toasted sesame seeds for a nutty aroma and flavor. Give it one last gentle mix. Your delicious Nokak salad is ready to be enjoyed! It’s perfect for whetting your appetite.
