Crispy and Delicious Summer Delicacy: Stir-Fried Hairy Gourd (Nogaek) Recipe
A refreshing and tasty side dish for hot weather: Nogaek Muchim!
Try making a sweet and sour seasoned dish with fresh, in-season hairy gourd! While its tough skin might make it look rugged, the inside is wonderfully crisp and sweet, making it one of the best ingredients for summer. Especially when you add sweet early-season onions, which are also in season now, it enhances the hairy gourd’s flavor and doubles its crispiness for an even richer taste. This recipe is so delicious that my sons devoured it in no time! For those hot summer days when you lack appetite, this ultimate cucumber side dish, Nogaek Muchim, is sure to earn you compliments from your family. ^^
Main Ingredients
- 1 ripe Hairy Gourd (Nogaek)
- 1/2 early-season Onion
- 1 Tbsp Coarse Salt (for salting the Nogaek)
Seasoning Ingredients
- 2 Tbsp fine Gochugaru (Korean chili flakes)
- 1 tsp minced Garlic
- Soy sauce or Fish sauce, to taste (for seasoning)
- 1/2 Tbsp Sugar (adjust to your preference)
- 1 Tbsp toasted Sesame seeds
- A little chopped Green Onion
- 1 Tbsp Sesame Oil
- 2 Tbsp fine Gochugaru (Korean chili flakes)
- 1 tsp minced Garlic
- Soy sauce or Fish sauce, to taste (for seasoning)
- 1/2 Tbsp Sugar (adjust to your preference)
- 1 Tbsp toasted Sesame seeds
- A little chopped Green Onion
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
Prepare the fresh hairy gourd by washing it thoroughly. If the outer skin is thick, peel it thinly with a peeler or knife. Cut it in half lengthwise and scoop out the seeds with a spoon to remove them. Removing the seeds results in a cleaner texture.
Step 2
Slice the prepared hairy gourd diagonally into bite-sized pieces, about 0.7 cm thick. Slicing them too thinly might reduce the crispiness, so maintaining a moderate thickness is recommended.
Step 3
Peel the onion and slice it thinly into strips. Slicing it to a similar thickness as the hairy gourd will create a harmonious texture when mixed together.
Step 4
In a large bowl, combine the sliced hairy gourd and onion. Add 1 tablespoon of coarse salt and gently mix. Let it salt for about 10-15 minutes. This will draw out moisture from the hairy gourd, enhancing its crispiness. Toss it once or twice during this time.
Step 5
Drain the liquid released from the salted hairy gourd and onion using a sieve. Rinse them lightly under cold running water. Be careful not to rinse too vigorously, as it might wash away the saltiness. Gently squeeze out the excess water with both hands. Thoroughly squeezing out the water is crucial for the seasoning to penetrate well and make the dish more delicious.
Step 6
To the squeezed hairy gourd and onion, add the gochugaru, minced garlic, soy sauce (or fish sauce), sugar, toasted sesame seeds, chopped green onion, and sesame oil. Gently mix everything together with your hands, like ‘cho-mol cho-mol’ (a gentle mixing motion). Ensure the seasoning is evenly distributed. Taste and add a pinch more salt if needed.
Step 7
Transfer the deliciously seasoned Nogaek Muchim to a nice serving plate. This crispy and refreshing side dish is perfect as a meal accompaniment, especially when you have a lack of appetite. While it’s tasty immediately, chilling it in the refrigerator for a while will make it even more refreshing and delicious.
