Name: Korean Old Cucumber Salad
Prep time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 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

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

Scale

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

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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