Empty My Fridge
How To Make Watermelon Rind Kimchi
Ingredients
- Watermelon1 + 1 cup
- Salt3 tbsp
- Onion · peeled diced½
- Ginger · peeled1 inch
- Garlic · minced8
- Chili flake½ cups
- Fish sauce¼ cups
- Mirin3 tbsp
- Mulyeot1 tbsp
- Sesame oil1 tbsp
- Scallion · chopped1
- Sesame seed
Instructions
- Peel the thin green skin from the watermelon and cut the rind into bite-sized pieces. Set the red flesh aside.
- Toss the rind with the coarse sea salt in a large bowl, cover, and leave for at least 30 minutes to draw out water.
- Meanwhile, blend 1 cup of watermelon flesh with the onion, ginger and garlic until smooth, leaving small chunks if you like.
- In a small bowl, combine the gochugaru, fish sauce, mirin, mulyeot and the watermelon puree.
- Rinse the rind, drain and squeeze out the excess water. Put it in a large bowl.
- Pour the sauce over the rind and toss with your hands until every piece is coated.
- Optionally garnish with sesame oil, scallion and sesame seeds. Eat right away or refrigerate for 3-5 days.
Summarized from Tasty's video. Watch it for the details.
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