"Korean melon kimchi recipe with ginger, garlic, and chili. Crunchy, spicy pickled side dish ready in hours."
Estimated Nutrition
Ingredients
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Korean melon or zucchini
200g
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Onion
60g
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Green chili pepper
17g
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Red chili pepper
17g
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Green onion/scallion
15g
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Water dropwort or cilantro
20g
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Low-sodium soy sauce
15g
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Ginger syrup or minced ginger
10g
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Korean red chili powder
10g
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Sesame seeds
5g
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Minced garlic
5g
Local Substitutes
Instead of 참외 (Korean melon)
Use: Zucchini or cucumber
Reason: Similar texture and mild flavor when pickled
Instead of 미나리 (water dropwort)
Use: Cilantro or fresh parsley
Reason: Provides similar fresh herbaceous note
Instead of 생강청 (ginger syrup)
Use: Fresh minced ginger with 1 tsp honey
Reason: Achieves sweetness and ginger flavor
Instead of 고춧가루 (red chili powder)
Use: Paprika or cayenne pepper
Reason: Provides color and heat, adjust amount to taste
🧑🍳 Cooking Instructions
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1
Peel the melon, halve it lengthwise, and scoop out seeds. Cut into bite-sized cubes.
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2
Finely chop green and red chili peppers.
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3
Cut onion and cilantro into melon-sized pieces. Thinly slice green onion.
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4
Marinate melon and onion in low-sodium soy sauce for 10 minutes.
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5
Add chili powder to marinated vegetables and mix to coat evenly with color.
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6
Add remaining ingredients including ginger, garlic, sesame seeds, and herbs. Mix well and refrigerate for 2-4 hours before serving.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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