How To Make Watermelon Rind Kimchi

Por Tasty · 30 min

Ingredientes

Modo de preparo

1. Peel the thin green skin from the watermelon and cut the rind into bite-sized pieces. Set the red flesh aside.
2. Toss the rind with the coarse sea salt in a large bowl, cover, and leave for at least 30 minutes to draw out water.
3. Meanwhile, blend 1 cup of watermelon flesh with the onion, ginger and garlic until smooth, leaving small chunks if you like.
4. In a small bowl, combine the gochugaru, fish sauce, mirin, mulyeot and the watermelon puree.
5. Rinse the rind, drain and squeeze out the excess water. Put it in a large bowl.
6. Pour the sauce over the rind and toss with your hands until every piece is coated.
7. Optionally garnish with sesame oil, scallion and sesame seeds. Eat right away or refrigerate for 3-5 days.

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