Main ingredients 🥩
Watermelon rindSoy sauceVinegarCheongyang peppers
Ttukdak Hyung's Watermelon Jangajji
Pickled watermelon rind with a spicy kick from chili peppers, perfect for serving immediately with rice.
🙋 Recommended for
- ⭐ Those who want to prepare a side dish like pickled watermelon rind that can be served immediately.
- ⭐ Those who enjoy the combination of watermelon rind and Cheongyang chili peppers.
- ⭐ Those who want to handle everything from ingredient preparation to spicy chili paste seasoning at once.
Ingredients needed 🛒4 servings
- Watermelon rind: 300g
- Water: 150ml
- Soy sauce: 100ml
- Vinegar: 100ml
- Sugar: 100g
- Cheongyang peppers: 20g
Recipe 🍳
- Peel the watermelon rind with a peeler, removing the red part, then thinly julienne it. Watermelon rind: 300g.
- Combine the following ingredients in a pot, boil, then cool. Water: 150ml, Soy sauce: 100ml, Vinegar: 100ml, Sugar: 100g, Cheongyang peppers: 20g.
- Pour over the julienned watermelon rind, then refrigerate for one day to complete the watermelon jangajji.
- Slice thinly and serve with grilled beef for a delicious meal.
- Prepare ingredients into bite-sized pieces.
- Add seasoning, mix or stir-fry, and adjust taste.
- Plate while the texture is still fresh.
Cooking tips 💡
- The measurements and steps are organized based on the blog post. Cooking time may vary slightly depending on heat and pan size.