Korean Banchan Recipe
Old Cucumber Salad, My Favorite Korean Summer Banchan!
- 1 pack enoki mushrooms (about 5 oz)
- 1 tbsp soy sauce
- 1 tbsp gochugaru (Korean red chili flakes)
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp sugar
- 1 tbsp water
- 1/2 green onion, chopped
- 1 tsp sesame seeds
- Trim enoki mushrooms and separate into smaller bundles.
- Mix soy sauce, gochugaru, sesame oil, garlic, sugar, and water in a bowl.
- Heat sauce in a pan and add enoki mushrooms. Cook for 2 to 3 minutes until tender.
- Garnish with green onions and sesame seeds. Serve warm or at room temperature.
Old Cucumber salad, my all time favorite Korean summer banchan– 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 Nogak, 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 Nogak, Old Cucumber
Nogak 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.
