KOREAN HOME COOKING
Nogak Bokkeum (노각볶음): Stir-Fried Mature Cucumber
노각볶음 · Nogak Bokkeum
Mature cucumber is salted, squeezed, and flash-fried with perilla oil, salted shrimp, and whole perilla seeds for an unexpectedly nutty summer banchan.
WHY THIS DISH MATTERS
A little cultural context
Nogak is a cucumber deliberately allowed to mature until its skin thickens and flavor deepens. Korean cooks usually make it into a cool muchim; frying it is a clever way to concentrate its sweetness.
INGREDIENTS
What you'll need
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COOKING WEBTOON
Cook it panel by panel
A quick visual memory guide for the whole recipe.
1Seed and slice
8 minutesPeel the cucumbers, halve lengthwise, and scrape out the mature seeds. Slice the flesh 1/4 inch/5 mm thick.
- 2
Draw out the water
30 minutesToss with salt and corn syrup and leave for 30 minutes. Rinse once, then squeeze very firmly in a clean towel.
- 3
Prepare the aromatics
3 minutesThinly slice the onion and finely slice the scallions and red chile.
- 4
Stir-fry
6 minutesWarm 2 tablespoons perilla oil over low heat. Cook the onion for 2 minutes, add scallion for 1 minute, then raise to medium-high and fry the cucumber for 2 to 3 minutes.
- 5
Season and stop
1 minuteAdd salted shrimp, perilla seeds, and red chile. Toss for 30 to 60 seconds and remove from heat while the cucumber still has a light bite.
AI-assisted illustration. Follow the written recipe below for exact measurements, doneness, and food-safety details.
DIRECTIONS
How to make it
- 01
Seed and slice · 8 minutes
Peel the cucumbers, halve lengthwise, and scrape out the mature seeds. Slice the flesh 1/4 inch/5 mm thick.
- 02
Draw out the water · 30 minutes
Toss with salt and corn syrup and leave for 30 minutes. Rinse once, then squeeze very firmly in a clean towel.
- 03
Prepare the aromatics · 3 minutes
Thinly slice the onion and finely slice the scallions and red chile.
- 04
Stir-fry · 6 minutes
Warm 2 tablespoons perilla oil over low heat. Cook the onion for 2 minutes, add scallion for 1 minute, then raise to medium-high and fry the cucumber for 2 to 3 minutes.
- 05
Season and stop · 1 minute
Add salted shrimp, perilla seeds, and red chile. Toss for 30 to 60 seconds and remove from heat while the cucumber still has a light bite.
SHOP & SUBSTITUTE
Cook it anywhere
Ingredient swaps
Mature cucumberUse 4 large, firm English cucumbers; peel, seed, and reduce salting to 20 minutes.
Whole perilla seedsUse toasted sesame seeds, though the aroma will differ.
Salted shrimpUse 2 teaspoons fish sauce.
Korean pantry guide
A fragrant Korean finishing oil pressed from toasted perilla seeds.
Search: Korean toasted perilla oil deulgireumServe it with
- Barley rice
- Doenjang jjigae
- Grilled fish
Spice level
Mild. Omit the red chile or replace it with red bell pepper.
Store & reheat
Refrigerate for up to 3 days. Serve cool or let it lose its chill; reheating softens the cucumber.