Kim Dae-seok's Korean Melon Pickles

Name: Kim Dae-seok's Korean Melon Pickles
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Korean
Ingredients: Korean melon 6 pieces; baking soda 1 tablespoon; fresh water 3 cups; vinegar 140ml; sugar 110g; salt 4 tablespoons; soda water 2 cups; hot mustard about 8cm

A simple and quick Korean melon pickle made in just one day using a secret brine of soda water and hot mustard, delivering crisp, tangy-sweet flavors.

20 min Difficulty Very easy side dish

Main ingredients

Korean melonbaking sodavinegarsoda waterhot mustard

Ingredients needed 6 servings

Shop ingredients on Coupang(Ad)

Korean melon baking soda vinegar soda water hot mustard

Kim Dae-seok's Seasoned Korean Melon Pickles

A side dish made by mixing well-aged Korean melon pickles with plum syrup, red pepper powder, and sesame oil for a rich, spicy flavor.

10 minVery easyside dish

Korean melon picklesminced garlicplum syrupred pepper powdersesame oil

super simplerice companioncrunchy

Yoon Yi-ryeon's Chamoe and Cucumber Muchim

A 1-minute super-simple side dish that uses late-summer chamoe that has lost its sweetness, mixing it with cucumber for a sweet, tangy, and crunchy result.

10 minVery easyside dish

chamoecucumbervinegarsugarsalt

super simplerefreshing flavorsummer dish

Korean melon 6 pieces

baking soda 1 tablespoon

fresh water 3 cups

vinegar 140ml

sugar 110g

salt 4 tablespoons

soda water 2 cups

hot mustard about 8cm

Recipe

Rub 1 tablespoon of baking soda evenly onto the melons, scrubbing them thoroughly with the skin on, then rinse well and pat dry.
In a bowl, mix the specified amount of fresh water, vinegar, sugar, and salt gently.
Add 2 cups of soda water and about 8cm of hot mustard to the mixture, stirring until the sugar, salt, and hot mustard are completely dissolved to form the brine.
Cut off both ends of the washed melons, halve them, and use a spoon to scrape out all the seeds and pulp.
Slice the seedless melons into even pieces, about 1cm thick.
Arrange the Korean melon slices tightly and evenly in a storage container, layering them without gaps.
Pour the prepared brine over the melons until fully submerged, ensuring even coverage.
Close the lid and let it rest at room temperature or in the refrigerator for about one day. Serve chilled as a side dish.

Wash the melons thoroughly, remove the seeds, and slice them into 1cm thick pieces.
Mix fresh water, vinegar, sugar, salt, soda water, and hot mustard together to make the brine.
Place the Korean melon slices in a container and pour the brine over them, letting it ferment for one day.

Cooking tips

Remove the Korean melon seeds completely to prevent the brine from becoming cloudy or murky.
Stir the brine thoroughly to ensure the hot mustard and salt dissolve fully before pouring—it ensures even flavor distribution.
The pickle may taste salty at first, but after two days, moisture from the Korean melon balances the seasoning perfectly.
Keep the skin on to preserve the Korean melon’s natural golden hue and its satisfyingly crisp texture.

Recommended for

Those who want a quick and refreshing summer side dish with an unusual twist.
People who wish to enjoy melons fresh and crisp as a long-lasting side dish.
Anyone looking for a no-cook, ultra-fast pickle method that anyone can complete in 5 minutes.