Step 1

[Alto-ran Nogak Muchim Recipe] First, rinse the young cucumber thoroughly under running water. Then, use a peeler to remove the skin.

Step 2

Cut the peeled young cucumber in half lengthwise. Use a spoon to scoop out and discard the seeds from the inside. The seeds are usually large like watermelon seeds, can be unpleasant to eat, and may impart a bitter taste, so it’s best to remove them. This seedy part also contains a lot of moisture.

Step 3

Slice the deseeded young cucumber into pieces about 3-5mm thick. Slicing them to a consistent thickness is important for even cooking and texture.

Step 4

Place the prepared young cucumber in a bowl. Add 3 Tbsp of sugar and 3 Tbsp of coarse salt, mix well, and let it sit for about 15 minutes to draw out moisture.

Step 5

After 15 minutes, you’ll see a significant amount of water has been released. Squeeze out the moisture from the young cucumber as much as possible by hand. (At this point, you might wish you had a food dehydrator! Even after squeezing, some moisture might remain. This residual moisture actually blends nicely with the seasoning later, making it great for mixing with rice, so don’t worry too much.)

Step 6

Add 3 Tbsp of red pepper flakes to the squeezed young cucumber and gently mix. This step is to allow the cucumber to absorb the red color and flavor.

Step 7

Now, add the remaining seasoning ingredients: 2 Tbsp minced garlic, 3 Tbsp red pepper paste, 2 Tbsp sugar, 5 Tbsp vinegar, 2 Tbsp corn syrup, 2 Tbsp sesame oil, and 2 Tbsp sesame seeds. Mix everything together gently until well combined. Your Alto-ran style Nogak Muchim is now complete!

Step 8

The sweet and sour aroma is already making your mouth water! The texture is delightfully tender yet slightly crisp, and it slides smoothly in your mouth, making it incredibly enjoyable to eat without any heaviness. This truly is a perfect summer side dish.

Step 9

[Baek Jong Won Nogak Muchim Recipe] The preparation process for the young cucumber is the same as the Alto-ran recipe. Peel with a peeler, scoop out the seeds with a spoon, and slice into 3-5mm thick pieces.

Step 10

Add 2 Tbsp of coarse salt to the sliced young cucumber and mix well. Let it salt for about 15 minutes. Adjusting the salt is key to preserving the crispness.

Step 11

You’ll notice a lot of water has been released from the young cucumber during the salting process.

Step 12

Lightly rinse the salted young cucumber under cold water. (Actually, Baek Jong Won’s recipe suggests you can skip rinsing and mix it directly. Rinsing might make the seasoning taste a bit bland.)

Step 13

Squeeze out the water from the rinsed young cucumber as thoroughly as possible. Removing excess water is crucial for the seasoning to be flavorful and not diluted.

Step 14

Wash the green onions and chop them finely. If you don’t have green onions, finely chopped leeks can be a good substitute.

Step 15

Now, let’s make the seasoning for Baek Jong Won’s Nogak Muchim. In a bowl, combine 2 Tbsp red pepper flakes, 2 Tbsp minced garlic, 2 Tbsp red pepper paste, 2 Tbsp sugar, 2 Tbsp sesame oil, and 2 Tbsp sesame seeds. Mix well to create the seasoning paste.

Step 16

Add the squeezed young cucumber and chopped green onions (or leeks) to the bowl. Pour the prepared seasoning over them and gently mix until everything is well coated. Ensure ingredients are evenly distributed.

Step 17

Baek Jong Won’s Nogak Muchim recipe is characterized by its simple and clean flavor that highlights the natural taste of the young cucumber. It’s not too salty, making it easy to eat a lot, and it’s perfect for mixing with rice. I even briefly considered making a soybean paste stew because I thought it would be incredibly delicious served together!