Old Cucumber Spicy Salad Recipe & Video
Today, I’m bringing back an old favorite – Old Cucumber spicy salad, or as we call it in Korea, Nogak Muchim. This simple dish packs a punch of flavors with a mix of spicy, tangy, and savory notes. If you’ve never tried Old Cucumber, you’re in for a treat. It’s perfect for summer meals, and the flavors will take you straight to a Korean home kitchen.
What is Nogak Muchim?
Nogak Muchim is a traditional Korean side dish made from old cucumbers, also known as nogak. These cucumbers are bigger and tougher than regular cucumbers, but when seasoned and prepared properly, they turn into a crunchy, flavorful salad. This dish brings back so many childhood memories for me as it was a staple in my grandmother’s kitchen. Now that I’m back in Korea, I decided to recreate this nostalgic dish.
Health Benefits of Old Cucumber
Old cucumber may not be as commonly found as its younger counterpart, but it’s packed with nutrients. It’s high in fiber, which aids in digestion, and it’s hydrating with its water content. It also contains vitamins like vitamin K and C, promoting healthy skin and bones.
Ingredients for Old Cucumber Spicy Salad
- 2 small nogak (old cucumbers), approximately 2 lbs
- 1 tbsp coarse salt
- 2 tsp maesilaek (Korean plum extract), you can substitute with apricot preserves
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp gochujang (Korean chili paste)
- 2 cloves garlic, chopped
- 3 green onions, chopped
How to Make Old Cucumber Spicy Salad
1. Prep the Cucumbers:
Start by peeling and seeding the old cucumbers. Slice them into 1/4” thick pieces and sprinkle with coarse salt. Toss well to ensure the cucumber is evenly coated. Let it sit for 20 minutes, stirring once to help the salting process.
2. Drain and Squeeze:
After 20 minutes, place the salted cucumbers in a cheesecloth or muslin cloth and squeeze out as much water as possible. This step is important to remove the excess moisture and keep the cucumbers crunchy.
3. Season the Salad:
In a bowl, combine the cucumbers with maesilaek, gochugaru, gochujang, garlic, and green onions. Mix everything well by hand to evenly distribute the seasonings.
4. Serve Fresh:
Avoid adding sesame seeds or sesame oil if you plan to store the salad, as it can reduce its shelf life. However, if you’re eating it right away, adding some sesame seeds and a drizzle of sesame oil will make it even tastier, especially when paired with rice.
There You Have It!
Making Old Cucumber Spicy Salad is a great way to experience the flavors of traditional Korean cooking. It’s refreshing, healthy, and packed with flavor. Whether you’re new to Korean dishes or revisiting childhood memories like me, this Nogak Muchim recipe is sure to bring some joy to your table.
Give it a try and enjoy a taste of Korea!
Korean Old Cucumber Salad
- Total Time: 30 mins
- Yield: 2 1x
Description
Old Cucumber spicy salad, or as we call it in Korea, Nogak Muchim. This simple dish packs a punch of flavors with a mix of spicy, tangy, and savory notes.
Ingredients
Instructions
- Prep the Cucumbers:
Start by peeling and seeding the old cucumbers. Slice them into 1/4” thick pieces and sprinkle with coarse salt. Toss well to ensure the cucumber is evenly coated. Let it sit for 20 minutes, stirring once to help the salting process. - Drain and Squeeze:
After 20 minutes, place the salted cucumbers in a cheesecloth or muslin cloth and squeeze out as much water as possible. This step is important to remove the excess moisture and keep the cucumbers crunchy. - Season the Salad:
In a bowl, combine the cucumbers with maesilaek, gochugaru, gochujang, garlic, and green onions. Mix everything well by hand to evenly distribute the seasonings. - Serve Fresh:
Avoid adding sesame seeds or sesame oil if you plan to store the salad, as it can reduce its shelf life. However, if you’re eating it right away, adding some sesame seeds and a drizzle of sesame oil will make it even tastier, especially when paired with rice.
- Prep Time: 30 mins
