Kim Dae-seok's Watermelon Rind Salad
A delicious side dish made by salting and soaking discarded watermelon rinds with salt and corn syrup to preserve crispness, then dressing them with doenjang and gochujang for a savory, tangy, and slightly sweet flavor.
Ingredients needed 3 servings
Recipe
Cooking tips
- Do not rinse the soaked watermelon rind with water, as this will wash away its sweetness and saltiness. Always squeeze it dry instead.
- Soaking with both salt and corn syrup enhances osmosis, drawing out moisture more effectively and preserving crisp texture throughout consumption.
- Coating the rind with gochugaru first prevents excessive moisture absorption later and results in a much more appetizing, vibrant color.
- Adding a touch of doenjang gives a rich, savory depth that makes this dish far more complex and satisfying than standard gochujang-based salads.
Recommended for
- Those who want to reduce watermelon rind waste that piles up every summer and turn it into a tasty side dish.
- People who enjoy crisp, juicy summer side dishes like nokdumuchim or oi muchim.
- Anyone looking to learn an innovative dressing technique using a blend of doenjang and gochujang.
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