Sweet and Cool Melon Cold Soup Recipe
Beat the Summer Heat with Refreshing Melon Cold Soup
When the heat intensifies, a refreshing and cool cold soup is just what you need! Today, we’re sharing an unusual melon dish that you can easily make without using the stove: Melon Cold Soup. It’s a delightful summer specialty that will instantly cool you down and stimulate your appetite. If you’re worried that melon might be an unfamiliar ingredient in cold soup, don’t be! Melon offers a crisper texture and a sweeter taste than cucumber, making it absolutely delicious. Feel free to adjust the seasoning to your preference, and if you enjoy a tangy flavor, we highly recommend adding a generous amount of vinegar.
Main Ingredients- 1 Korean melon (chamoe)
- 1/2 cucumber
- 1/2 red chili pepper
Cucumber Marinating Ingredients- 1 Tbsp soup soy sauce (guk-ganjang)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp brown sugar
- 1 Tbsp brown rice vinegar
Seasoning and Broth- 500ml water
- 2 Tbsp 2x apple vinegar
- 3 Tbsp brown rice vinegar
- Salt to taste
- Sesame oil to taste
- Sesame seeds to taste
- 1 Tbsp soup soy sauce (guk-ganjang)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp brown sugar
- 1 Tbsp brown rice vinegar
Seasoning and Broth- 500ml water
- 2 Tbsp 2x apple vinegar
- 3 Tbsp brown rice vinegar
- Salt to taste
- Sesame oil to taste
- Sesame seeds to taste
Cooking Instructions
Step 1
First, prepare all the ingredients for your melon cold soup.
Step 2
Wash the cucumber thoroughly, remove the seeds, and julienne it thinly. Cutting it not too thick is important for the texture.
Step 3
Rinse the Korean melon under running water. Use a spoon to scrape out and discard the seeds and the pith (the white part) from the center. It’s best to leave the peel on for a better texture, so prepare it with the peel. After removing the seeds, julienne it thinly, just like the cucumber.
Step 4
Remove the stem from the red chili pepper and slice it thinly and roundly, keeping its shape intact. It adds a beautiful color as a garnish.
Step 5
To the julienned cucumber, add the marinating ingredients: 1 Tbsp soup soy sauce, 0.5 Tbsp minced garlic, 0.5 Tbsp brown sugar, and 1 Tbsp brown rice vinegar.
Step 6
Mix the ingredients evenly and let the cucumber sit for a while to absorb the marinade.
Step 7
Add the julienned Korean melon and the sliced red chili pepper to the marinated cucumber, and mix them together.
Step 8
Pour in 500ml of cold water. You can adjust the amount of water based on your preference.
Step 9
One of the secrets to making a tangy and flavorful cold soup is using a combination of two different types of vinegar! This creates a deeper, richer taste.
Step 10
Add the seasoning ingredients: 2 Tbsp of 2x apple vinegar and 3 Tbsp of brown rice vinegar. Apple vinegar adds a soft sweetness and aroma, while brown rice vinegar provides a clean acidity.
Step 11
Finally, taste the soup and adjust the seasoning with salt as needed. If it’s too bland, gradually add small amounts of salt until it’s just right.
Step 12
Add a little sesame oil and sesame seeds, then stir everything gently until well combined. Your delicious Melon Cold Soup is now ready!
Step 13
This cool Melon Cold Soup retains the melon’s delicate fragrance and its delightful crunch! You’ll be completely smitten with its taste once you try it. We added cucumber, but it’s delicious with just melon too, so feel free to adjust based on your taste. It will be the perfect summer treat!
