Kim Dae-seok's Watermelon Rind Salad

• white part of watermelon rind 850g
• salt 1 tablespoon
• corn syrup 2 tablespoons
• green onion 5 stalks
• cheongyang chili pepper 1
• gochugaru 1 tablespoon
• doenjang half tablespoon
• gochujang 1 tablespoon
• sugar half tablespoon
• soy sauce 1 tablespoon
• vinegar 1 tablespoon
• minced garlic half tablespoon
• plum syrup 1 tablespoon
• sesame oil 1 tablespoon
• toasted sesame seeds 1 tablespoon

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.