Savory Nogak Muchim (Seasoned Old Cucumber)
A crisp summer side dish of salted overripe cucumber tossed simply with nutty perilla seed powder and perilla oil.
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 →
This version of nogak muchim swaps the usual red gochujang seasoning for perilla seed powder and perilla oil to make a creamy, savory side dish. Thinly sliced overripe cucumber is salted with sugar for 20 minutes and squeezed dry, bringing out its signature crunchy chew. Because it requires no heat at all, it is an ideal effortless side dish for hot summer days.
- Servings
- about 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Overripe cucumber (nogak)550 g (after cleaning)
- Salt1/2 tbsp
- Sugar1
Seasoning
- Perilla seed powder3 tbsp
- Minced garlic1/2 tbsp
- Perilla oil1 tbsp
- Salta little
Steps
Prepare the ingredients
For instructions on prepping the overripe cucumber, please refer to the nogak muchim recipe I posted previously.
Related post on the blog (Korean)blog.naver.com/ppunwife/223943419135Salt the cucumber
Add 1/2 tbsp of salt and 1 tbsp of sugar to the thinly sliced overripe cucumber, mix well, and let it pickle for 20 minutes.
Season
Squeeze the moisture out of the overripe cucumber firmly, then add 3 tbsp of perilla seed powder, 1/2 tbsp of minced garlic, and 1 tbsp of perilla oil, and toss well to coat.
Since it was pickled in sugar and salt, I did not add extra seasoning, but if it tastes bland to you, just add a pinch of salt.
Finish
Even though squeezing out the water takes some elbow grease, that satisfying crunch is why I keep making nogak muchim.
It is wonderful stir-fried like a namul dish, but it is just as delicious tossed raw right after pickling.
Ppunwife's tips
- Since the cucumber is pickled in sugar and salt, no extra seasonings are needed, but if it tastes a bit bland, simply add a pinch of salt.
FAQ
How long should I salt the overripe cucumber?
Toss the thinly sliced overripe cucumber with half a tablespoon of salt and one tablespoon of sugar, then let it pickle for 20 minutes.
What should I add if it is not salty enough after tossing?
Because it has already absorbed base seasoning from pickling with sugar and salt, just add a little extra salt if you feel it needs more flavor.
Can I stir-fry this instead of serving it as a cold tossed dish?
Yes, you can cook the pickled overripe cucumber in a pan like a stir-fried namul, or simply squeeze out the liquid and toss it fresh for a clean, light taste.
