Crispy and Refreshing Summer Delicacy: Super Simple Pickled Cucumber Salad (Nokak Muchim)
The Best Choice to Boost Your Summer Appetite! The Secret to Making Crispy Nokak Muchim with Simple Seasoning
Nokak, or mature cucumber, is in season during the summer! With its uniquely chewy texture, abundant moisture, and rich fiber, it’s a fantastic side dish that can be enjoyed without guilt, even while dieting. I’m sharing a special recipe that makes the classic Nokak Muchim even easier and simpler by adding gochujang (red chili paste) and gochugaru (red chili flakes), enhancing its crispiness and refreshing taste. Experience a true summer delicacy that will whet your appetite on days when you don’t feel like eating! This recipe highlights the natural flavor of nokak without complex seasonings and is especially delicious when served with bibimbap. Let’s start making delicious Nokak Muchim right away!
Main Ingredients- 2 Nokak (mature cucumbers)
- 1 Tbsp minced scallions
- 1 Tbsp coarse sea salt
Seasoning Ingredients- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp minced garlic
- 1 Tbsp gochujang cho (spicy sweet chili sauce)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp minced garlic
- 1 Tbsp gochujang cho (spicy sweet chili sauce)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Using a peeler, thinly peel the skin off the thoroughly washed mature cucumbers (nokak). If the skin is thick, you can peel a bit more.
Step 2
Trim off both ends of the nokak generously. Then, cut each cucumber in half lengthwise. Using a small spoon, carefully scoop out and discard the seeds from the center. Removing the seeds cleanly prevents excess moisture when mixed and maintains a crispier texture.
Step 3
Slice the deseeded nokak into approximately 3-4mm thick pieces. Slicing them too thinly can reduce the satisfying chewiness, so aim for a moderate thickness. Place the sliced nokak in a bowl, add 1 tablespoon of coarse sea salt, and gently mix. Let it salt for 15-20 minutes. Afterward, rinse lightly under cold water and squeeze out as much liquid as possible by hand.
Step 4
In the squeezed nokak, first add 1 tablespoon of gochugaru and gently mix to coat. This helps the chili flakes evenly color the nokak. After adding the base color from gochugaru, add 1 tablespoon of gochujang.
Step 5
Next, add 0.5 tablespoon of minced garlic and 1 tablespoon of gochujang cho. Adding gochujang cho provides a sweet and sour flavor without needing extra vinegar or sugar, making it much more convenient. Finally, sprinkle in 1 tablespoon of toasted sesame seeds for added aroma.
Step 6
Gently toss everything together until the seasonings are well combined. Avoid over-mixing or mashing vigorously, as this can release too much water from the nokak. Mix lightly to ensure the seasoning evenly coats the ingredients. Taste and adjust the seasoning with salt if needed. You can also adjust the sourness and sweetness to your preference to create your own delicious Nokak Muchim. If you plan to eat it immediately, a drizzle of sesame oil enhances the flavor. If you’re storing it, it’s best to add sesame oil just before serving.
Step 7
Your crispy, chewy, and refreshing Nokak Muchim is ready! It’s a visually appealing and delicious summer side dish.
Step 8
Simply by adding gochujang cho, this Nokak Muchim becomes incredibly delicious. When mixed with rice, it’s a rice thief that will make you want more than one bowl! Try it mixed with warm rice in a large bowl.
Step 9
Nokak Muchim is a must-try summer dish! It’s a favorite summer side that I never get tired of eating, even daily. Everyone should try making it and have a healthy summer!
