Refreshing and Delicious Watermelon Rind Salad (Saengchae Muchim)
Husband’s Cooking: Watermelon Rind Salad (Saengchae Muchim)
After cutting up a whole watermelon, I realized there was quite a bit of rind left. I wondered if I could make a fresh salad with it. My husband gave it a try, and with a little guidance from me, he managed quite well! This recipe turns the often-discarded watermelon rind into a crisp, tangy, and slightly spicy side dish.
Main Ingredients- Watermelon rind (white part) 150g
- Salt (for wilting) a pinch
Cooking Instructions
Step 1
First, carefully peel off the hard, green outer layer of the watermelon rind. Then, prepare the white inner part. If the white part is thick, slice it thinly (about 0.5 cm thick) and then julienne it into strips of about 0.5 cm width. Place the julienned watermelon rind in a bowl, add a pinch of salt, and gently massage it. Let it sit for about 10 minutes to wilt. This process draws out excess moisture, resulting in a wonderfully crisp texture.
Step 2
Gently squeeze out the excess water from the wilted watermelon rind. Be careful not to squeeze too hard, as this can affect the crispness. Now, it’s time to mix in the seasonings. Add the gochugaru (Korean chili flakes), vinegar, minced garlic, sesame oil, and sesame seeds to the bowl with the squeezed watermelon rind. Gently toss everything together with your hands, ensuring the seasoning is evenly distributed. Taste the salad and add a tiny bit more salt if needed.
Step 3
If you prefer a sweeter taste, or want to mellow out any slight bitterness from the rind, you can add about 1/2 tablespoon of sugar. This is especially helpful if serving to children. Mix everything thoroughly once more to ensure the flavors meld beautifully. Your delicious watermelon rind salad is ready! While it can be enjoyed immediately, chilling it in the refrigerator for a short while will enhance its refreshing coolness and flavor.
