"Refreshing spicy Korean melon pickle with fresh vegetables, garlic, and sesame - easy homemade side dish"
Estimated Nutrition
Ingredients
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Korean melon (chamoe)
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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Scallions
15g
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Korean watercress (minari)
20g
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Low-sodium soy sauce
15g
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Ginger syrup
10g
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Red chili powder (gochugaru)
10g
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Sesame seeds
5g
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Minced garlic
5g
Local Substitutes
Instead of 참외 (chamoe)
Use: Cantaloupe or honeydew melon
Reason: Similar mild sweetness and firm texture for pickling
Instead of 생강청 (ginger syrup)
Use: Fresh ginger paste or honey-ginger mixture
Reason: Easier to source; adjust sweetness to taste
Instead of 미나리 (minari)
Use: Arugula, celery leaves, or watercress
Reason: Similar peppery flavor and tender texture
Instead of 고춧가루 (gochugaru)
Use: Paprika or crushed red pepper flakes
Reason: Provides color and heat; adjust amount for desired spice level
🧑🍳 Cooking Instructions
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1
Peel the melon, cut in half, and remove seeds. Cut into bite-sized pieces.
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2
Finely chop green and red chili peppers into thin rings.
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3
Cut onion and watercress into melon-sized pieces. Slice scallions thinly.
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4
Lightly salt the melon and onion in low-sodium soy sauce for 10 minutes.
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5
Add chili powder to the salted vegetables to develop color and flavor.
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6
Mix in remaining ingredients: ginger syrup, minced garlic, and sesame seeds. Toss gently.
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7
Transfer to a container 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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