Crispy Pickled Korean Melon (Chamoe Jangajji)
How to Make Refreshingly Crunchy Korean Melon Pickles with Seasonal Chamoe
Make the most of the sweet and delicious Korean melons that are in season and affordably priced with this recipe for delightfully crunchy Chamoe Jangajji (pickled Korean melon)! The subtle aroma and sweetness of the melon blend perfectly to create a side dish that’s irresistible with rice. It’s incredibly easy for anyone to make with simple ingredients and a straightforward process. Once prepared, it can be stored in the refrigerator for a long time, making it a very practical condiment. Using soju, vinegar, and corn syrup for the pickling liquid creates a clear brine that highlights the melon’s natural color, making it look even more appetizing. Well-fermented Chamoe Jangajji, when tossed with a simple dressing, becomes a fantastic summer side dish. Enjoyed chilled from the refrigerator, it’s so addictive you won’t be able to stop snacking on it – a truly dynamic banchan (side dish)! You’ll be eagerly awaiting next summer to make this charming Chamoe Jangajji again.
Pickling Ingredients
- 10 medium-sized Korean melons (or 15 small-sized)
- 180ml coarse salt (approx. 1 paper cup)
- 180ml soju (approx. 1 paper cup)
- 540ml corn syrup (approx. 3 paper cups)
- 150ml vinegar (approx. 2/3 paper cup)
For Blanching Melons
- 2L water
- 1.5 Tbsp coarse sea salt
- 2L water
- 1.5 Tbsp coarse sea salt
Cooking Instructions
Step 1
First, lightly rinse the Korean melons under running water.
Step 2
To ensure they are thoroughly clean, gently rub the surface of the melons with baking soda and vinegar. This helps remove any residue or dust effectively.
Step 3
Rinse the melons again under running water after cleaning, then place them in a colander to drain well. Ensure excess water is removed.
Step 4
In a pot, combine 2L of water and 1.5 Tbsp of coarse sea salt. Bring the water to a rolling boil over high heat, then immediately turn off the heat.
Step 5
Place the rinsed Korean melons into the hot water (after turning off the heat) and gently roll them around for about 10 seconds. Immediately transfer them to a bowl of ice-cold water to cool them down rapidly. This blanching process helps to maintain the melon’s crisp texture.
Step 6
Trim off the ends of each melon.
Step 7
Cut the melons in half lengthwise. Then, use a spoon to carefully scoop out and remove all the seeds from the center. Removing the seeds is crucial to prevent the pickles from becoming mushy.
Step 8
Rinse the hollowed-out halves of the melon briefly under running water to remove any remaining seeds or debris.
Step 9
Place the drained melon halves in a colander, ensuring they are not overlapping, and let them drain completely. Thoroughly draining the water is key to preventing sogginess.
Step 10
In a sterilized airtight container, layer the seedless melon halves with the cut side facing upwards. Sprinkle evenly with 180ml of coarse salt (approx. 1 paper cup). Salting draws out moisture and helps keep the melons crisp.
Step 11
Add another layer of melon halves and sprinkle with salt. Ensure the remaining salt is evenly distributed over the top layer of melon for consistent pickling.
Step 12
Because Korean melons are naturally sweet, they can attract fruit flies. Cover the container with a lid and let the melons pickle for 3-4 hours in a cool place. Occasionally, you can switch the position of the melons to ensure even pickling.
Step 13
Remove the salted melons and place them back into the airtight container. Pour in 180ml of soju (approx. 1 paper cup), 150ml of vinegar (approx. 2/3 paper cup), and 540ml of corn syrup (approx. 3 paper cups) according to the measurements. Using a clear brine helps to preserve the vibrant color of the melons.
Step 14
Close the lid and let it ferment at room temperature for 1-2 days. During this time, gently shake the container or flip the melons once or twice to ensure the brine is distributed evenly. After this initial fermentation, store it in the refrigerator for about 5 more days to further mature before serving. Your crisp, sweet, and tangy Chamoe Jangajji is ready!
