Crisp & Refreshing Korean Melon Salad (Chamoe Muchim)

How to Make a Delicious Korean Melon Salad, a Summer Delicacy

Crisp & Refreshing Korean Melon Salad (Chamoe Muchim)

When you think of quintessential summer fruits, several come to mind: watermelon, peaches, and Korean melons (chamoe), among others. Today, we’re focusing on chamoe. While considered a summer fruit, chamoe is often available earlier thanks to greenhouse cultivation. This delightful fruit boasts a sweet, crisp texture and offers numerous health benefits, including antioxidant properties, immune system support, anti-cancer effects, and detoxification. It’s best enjoyed with its skin on, which is why we’ll be using the whole melon for this chamoe muchim recipe. While delicious on its own, chamoe truly shines when transformed into a refreshing side dish. Let’s dive into making this wonderful chamoe muchim!

Recipe Info

  • Category : Main dish
  • Ingredient Category : Fruits
  • Occasion : Nutritious food
  • Cooking : Seasoned mix
  • Servings : 2 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Anyone

Main Ingredients

  • 2 Korean melons (chamoe)
  • 2 stalks scallions
  • 1/2 medium onion

Salting Ingredients

  • 1 Tbsp salt

Seasoning Ingredients

  • 1 Tbsp gochugaru (Korean chili flakes)
  • 1 Tbsp rice vinegar
  • 1 Tbsp minced garlic
  • 1 Tbsp sesame oil
  • 1 Tbsp toasted sesame seeds
  • 1/2 Tbsp gochujang (Korean chili paste)

Cooking Instructions

Step 1

First, wash the scallions thoroughly and cut them into 2cm segments. This size allows the seasoning to penetrate well, enhancing the flavor.

Step 1

Step 2

Peel the onion and thinly slice it into approximately 0.3cm thick strips. Slicing thinly helps maintain a crisp texture while ensuring the seasonings are evenly distributed.

Step 2

Step 3

Wash the fresh Korean melons under running water, remove the stems, and cut them in half lengthwise.

Step 3

Step 4

Using a spoon, gently scrape out the seeds from the inside of the halved melons. Removing the seeds prevents excess moisture from making the salad soggy.

Step 4

Step 5

Slice the seeded Korean melons into thin half-moon shapes, about 0.3cm thick, or into your preferred shape. Avoid slicing them too thickly, as this can prevent the seasonings from being absorbed properly.

Step 5

Step 6

In a large bowl, place the sliced Korean melons. Add 1 tablespoon of salt (salting ingredient) and mix gently to coat. Let the melon sit for about 30 minutes. This process draws out excess moisture, ensuring a wonderfully crisp texture.

Step 6

Step 7

After 30 minutes, lightly rinse the salted Korean melons under cold running water to remove excess salt. Be careful not to rinse for too long, as this can wash away the melon’s natural flavor.

Step 7

Step 8

Gently squeeze the rinsed Korean melons by hand to remove any remaining water. Avoid squeezing too hard, as this could crush the melon. It’s also beneficial to let them drain further in a sieve.

Step 8

Step 9

Now, it’s time to prepare the seasonings. In a separate bowl, combine the drained Korean melons, sliced scallions, and onion. Add all the seasoning ingredients: 1 tablespoon gochugaru, 1 tablespoon rice vinegar, 1 tablespoon minced garlic, 1 tablespoon sesame oil, 1 tablespoon toasted sesame seeds, and 1/2 tablespoon gochujang. Mix everything together gently but thoroughly, ensuring all ingredients are well coated with the seasoning.

Step 9

Step 10

Transfer the prepared chamoe muchim to your serving dish. Arrange it attractively. The colorful presentation is already inviting!

Step 10

Step 11

Finally, sprinkle a little extra toasted sesame seeds over the top for an enhanced nutty flavor and visual appeal. Your crisp, sweet, and tangy chamoe muchim is ready to be enjoyed! Savor this delightful summer side dish.

Step 11



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