Refreshing Watermelon Pasta with Dongchimi Naengmyeon Broth
How to Make a Unique Summer Pasta with Dongchimi Naengmyeon Broth and Watermelon
A cool and refreshing watermelon pasta perfect for hot summer days! This unique dish combines the sweetness of watermelon with the savory and tangy notes of dongchimi naengmyeon broth. A detailed and easy-to-follow recipe for a delightful meal.
Main Ingredients- 1 serving Spaghetti
- 3 Eggs (for the omelet garnish)
- Plenty of Watermelon (seeds removed, cubed)
- 1 Korean Melon (seeds removed, cubed)
- 1 Tbsp finely chopped Onion
Seasoning & Broth- Plenty of Dongchimi Naengmyeon Broth (store-bought or homemade)
- 1 Tbsp minced Onion
- 1 Tbsp Sugar
- 3 Tbsp Plum Extract (Maesilcheong)
- 2 Tbsp Soy Sauce (if using store-bought soy sauce dressing, mix with sugar in equal parts)
- 2 Tbsp Gochujang (Korean chili paste)
- A little Cooking Oil (for the omelet)
- Plenty of Dongchimi Naengmyeon Broth (store-bought or homemade)
- 1 Tbsp minced Onion
- 1 Tbsp Sugar
- 3 Tbsp Plum Extract (Maesilcheong)
- 2 Tbsp Soy Sauce (if using store-bought soy sauce dressing, mix with sugar in equal parts)
- 2 Tbsp Gochujang (Korean chili paste)
- A little Cooking Oil (for the omelet)
Cooking Instructions
Step 1
Cook the spaghetti in plenty of boiling water with a pinch of salt. Cook it 1-2 minutes longer than the package instructions suggest for al dente. Drain the pasta and rinse it under cold water to cool it down. Toss with a little olive oil or cooking oil to prevent sticking. For a refreshing dish, chill the pasta in the refrigerator.
Step 2
Crack the 3 eggs into a bowl. Remove the chalazae (the white stringy bits) by whisking or using a fork. Beat the eggs until smooth. Smooth egg mixture results in a thin and delicate omelet.
Step 3
Heat a non-stick pan over medium heat, then lightly grease it with cooking oil and wipe with a paper towel to create a non-stick coating. Pour the beaten eggs into the preheated pan and quickly swirl the pan over high heat to spread the egg mixture thinly and evenly.
Step 4
As the edges of the egg begin to set, tilt the pan to help the uncooked egg flow to the edges, ensuring an even layer. Continue cooking over medium heat.
Step 5
Once the bottom is golden and the top is mostly set, carefully flip the omelet. Turn off the heat immediately after flipping and let it cook through with the residual heat. Overcooking can make it dry and tough.
Step 6
Now, let’s make the special sauce for the pasta. In a bowl, combine 1 Tbsp minced onion, 1 Tbsp sugar, 3 Tbsp plum extract, 2 Tbsp gochujang, and 2 Tbsp soy sauce. If you’re not using a pre-made soy sauce dressing, you can mix regular soy sauce and sugar in a 1:1 ratio for a similar taste. Mix all ingredients well to create a smooth and flavorful gochujang-based sauce.
Step 7
Prepare the watermelon and Korean melon by removing the seeds and cutting them into bite-sized cubes. Arrange the cubed watermelon and Korean melon, along with the thinly sliced omelet, over the chilled spaghetti.
Step 8
Add the prepared gochujang sauce and minced onion on top of the pasta. Adjust the amounts according to your preference.
Step 9
Finally, pour a generous amount of the chilled dongchimi naengmyeon broth over the pasta. The cool and refreshing broth will meld with the noodles and ingredients, creating a wonderfully delicious pasta. Mix everything together and enjoy!
