Crisp and Tangy Nogak Muchim (Seasoned Old Cucumber)
A spicy and tangy side dish made by salting overripe cucumber with salt, sugar, and vinegar, squeezing out all the moisture, and tossing it in seasonings.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
The key is to pickle the cucumber with salt, sugar, and vinegar to season it beforehand, then squeeze out as much moisture as possible. Minimizing liquid ingredients in the final seasoning keeps it crunchy without turning watery over time. Makes 3 to 4 servings, perfect as an appetite-whetting side dish.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Overripe cucumber (nogak)1, 800 g (large)
- Salt1 tbsp
- Sugar2 tbsp
- Vinegar1/3 cup
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Minced garlic1 tbsp
- Sugar1 tsp
- Minced green onion2 tbsp
- Toasted sesame seeds1 tbsp
- Toasted sesame oil1/2 tbsp
- Toss the sliced overripe cucumber with salt, sugar, and vinegar, then let it pickle for about 30 minutes.
Steps
Peel the overripe cucumber (nogak), cut it in half lengthwise, and scrape out the seeds.
Slice it into half-moons about 3 mm thick, not too thin.
Add 1 tbsp salt, 2 tbsp sugar, and 1/3 cup vinegar to the sliced cucumber, toss well, and let pickle for about 30 minutes.
A lot of liquid will release as the cucumber pickles.
Wrap the pickled cucumber in a cotton cheesecloth and squeeze it with all your might to remove any remaining moisture; this is the secret to a crunchy texture and prevents it from turning watery after seasoning.
Add all the seasonings to the well-squeezed cucumber and toss evenly to finish.
Ppunwife's tips
- Pickling the cucumber with salt, sugar, and vinegar seasons it from the inside out, allowing you to minimize watery seasonings like extra vinegar later while squeezing out maximum moisture.
- Wrap the cucumber in a cotton cheesecloth and squeeze with all your might to get rid of every bit of moisture. This ensures a pleasantly crunchy texture and keeps the dish from watering down after it is tossed.
FAQ
How do I prevent too much water from pooling after tossing?
The key is to pickle the cucumber with salt, sugar, and vinegar beforehand, and then squeeze out as much liquid as possible using a cotton cheesecloth before tossing it with the seasonings.
How long should I pickle the overripe cucumber?
Toss it thoroughly with 1 tbsp salt, 2 tbsp sugar, and 1/3 cup vinegar, then pickle for about 30 minutes.
How do I prep the cucumber skin and seeds?
Peel the cucumber, cut it in half lengthwise, scrape out the soft seeds, and slice it about 3 mm thick.
