Crispy and Refreshing! Watermelon Rind Salad Recipe
A Delicious and Chewy Side Dish Made from Discarded Watermelon Rinds! Good for Your Health Too
Don’t throw away those watermelon rinds after enjoying the sweet flesh! Turn them into a delightful ‘muchim’ (seasoned salad) with a satisfyingly chewy texture. Watermelon rinds are known to have beneficial properties, aiding in preventing high blood pressure and reducing swelling. This is a perfect summer treat!
Main Ingredients- Watermelon white rind (inner part) 800g
Seasoning- 1 Tbsp coarse salt (for salting)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- 2 Tbsp sugar (adjust to your sweetness preference)
- 2 pinches salt (for seasoning)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp coarse salt (for salting)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- 2 Tbsp sugar (adjust to your sweetness preference)
- 2 pinches salt (for seasoning)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, cut the watermelon and enjoy the delicious red flesh. For the rind, carefully peel off the dark green outer layer with a knife, using only the white inner part. Be cautious as the rind can be tough.
Step 2
After preparing half a watermelon, I ended up with about 800g of the white rind. (The weight may vary depending on the size and type of watermelon.)
Step 3
Slice the white rind into strips about 0.3 to 0.5 cm thick, not too thin. Sprinkle 1 tablespoon of coarse salt over the sliced rind and let it sit for 10-15 minutes to salt it. After salting, rinse lightly under cold water to remove excess salt. Then, place the rind in a cheesecloth or a fine mesh bag and squeeze out as much water as possible. The drier the rind, the chewier the texture will be.
Step 4
In a bowl, combine the drained watermelon rind with all the seasoning ingredients (gochujang, gochugaru, minced garlic, sugar, and 2 pinches of salt). Mix well until evenly coated. Add the sesame oil at the very end to preserve its fragrant aroma. You can adjust the sweetness to your liking. If you prefer a tangier flavor, add an equal amount of vinegar along with the sugar.
Step 5
This finished watermelon rind salad has a texture similar to seasoned ‘nogak’ (pickled old cucumber) but with an even more satisfying chewiness. It’s a healthy and delicious side dish! This is a summer specialty that I make often. Enjoy your healthy and tasty watermelon rind salad!
