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Watermelon Rind Kimchi

Name: Watermelon Rind Kimchi
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 melon small watermelon; 3 tablespoons coarse sea salt; ½ white onion, peeled and diced; 1 inch piece fresh ginger, peeled; 8 garlic cloves, minced; ½ cup gochugaru, or more if you like spice; ¼ cup fish sauce; 3 tablespoons mirin; 1 tablespoon mulyeot, (Korean corn syrup); 1 cup fresh watermelon flesh; 1 tablespoon sesame oil, optional; 1 scallion, chopped, optional; sesame seed, optional

By Tasty45 min8 servings

Ensure no part of your watermelon goes to waste with this delightful and refreshing watermelon kimchi recipe. It combines spicy, savory-sweet flavors with a satisfying crunch. Keep in mind, unlike traditional kimchi, this recipe is best enjoyed within a few days to maintain its freshness.

Instructions

1
Peel the thin green skin from the watermelon and remove the flesh. Chop the rind into bite-sized pieces. Set the flesh aside for later use.
2
In a large bowl, toss the rinds with sea salt and cover. Let sit for at least 30 minutes to allow the rinds to release their water.
3
Meanwhile, blend together 1 cup of watermelon flesh, onion, ginger, and garlic until smooth. Some small chunks are okay.
4
In a small mixing bowl, combine the gochugaru, fish sauce, mirin, mulyeot, and watermelon puree.
5
Once the rinds have released water, rinse, drain, and squeeze out the excess water. Place the rinds in a large bowl.
6
Pour the puree over the rinds and toss with your hands until all pieces are coated.
7
If desired, garnish the kimchi with sesame oil, scallion, and sesame seeds.
8
Enjoy immediately or store in the fridge for 3-5 days.