Kim Dae-seok's Melon Kimchi

• Inner rind of melon (from one 2.2kg melon)
• 1 tbsp sea salt
• 1 Cheongyang chili pepper
• 2 tbsp gochugaru
• 1 tbsp minced garlic
• 2 tbsp Jin soy sauce
• 1 tbsp anchovy fish sauce
• 2 tbsp plum syrup
• 1/2 tbsp sesame seeds

Recipe 🍳

Cooking tips 💡

• Finely grinding the sea salt in a mortar helps it dissolve and cure more evenly without leaving gritty salt on the surface.
• After curing, make sure to drain thoroughly and shake off excess moisture so the seasoning doesn't become watery and the kimchi stays crunchy.
• Adding Cheongyang chili pepper adds a spicy kick that complements the melon's sweetness, resulting in a cleaner, more refreshing flavor.

Recommended for 🙋

• ⭐Those who want to try a unique gourmet kimchi instead of the usual cabbage or young radish kimchi.
• ⭐Those who don't want to waste melon rind after eating the fruit and are looking for a healthy and delicious way to use it.
• ⭐Those who enjoy crunchy, sweet-and-salty side dishes like seasoned cucumber salad.