Transforming Watermelon Rinds into Delicious Dishes
3 Surprising Recipes Using Watermelon Rinds
After enjoying the sweet, juicy flesh of a watermelon, what do you do with the firm, white rind? Most of us discard it, but did you know this often-wasted part can be transformed into delicious and nutritious dishes? Today, we’ll explore three fantastic ways to use watermelon rinds: a zesty pickled relish, a spicy ‘kkakdugi’ (cubed radish kimchi) style dish, and a refreshing tossed salad. With a little effort, you can create unique side dishes perfect for any summer meal. Let’s get started!
Watermelon Rind Jangajji (Pickled Relish)- 1/4 Watermelon rind (use mostly the white part)
- 2 slices of radish (optional, adds extra flavor)
- 1 red chili pepper (seeds removed and finely chopped)
- 1 stalk of green onion (use mainly the white part)
Jangajji Sauce Ratio- 1 cup vinegar
- 1 cup soy sauce
- 1 cup honey (or sugar/corn syrup)
Watermelon Rind Kkakdugi- 100g Watermelon rind (use the firm white part)
- 3 Tbsp chili powder
- 2 Tbsp anchovy sauce
- A pinch of minced garlic
- A pinch of salt (for brining)
Watermelon Rind Salad (Muchim)- 100g Watermelon rind (thinly julienned)
- 1 Tbsp anchovy sauce
- 2 Tbsp chili powder
- 3 Tbsp fermented vinegar (or apple cider vinegar)
- A pinch of minced garlic
- A pinch of toasted sesame seeds
- A drizzle of sesame oil
- 1 cup vinegar
- 1 cup soy sauce
- 1 cup honey (or sugar/corn syrup)
Watermelon Rind Kkakdugi- 100g Watermelon rind (use the firm white part)
- 3 Tbsp chili powder
- 2 Tbsp anchovy sauce
- A pinch of minced garlic
- A pinch of salt (for brining)
Watermelon Rind Salad (Muchim)- 100g Watermelon rind (thinly julienned)
- 1 Tbsp anchovy sauce
- 2 Tbsp chili powder
- 3 Tbsp fermented vinegar (or apple cider vinegar)
- A pinch of minced garlic
- A pinch of toasted sesame seeds
- A drizzle of sesame oil
- 100g Watermelon rind (thinly julienned)
- 1 Tbsp anchovy sauce
- 2 Tbsp chili powder
- 3 Tbsp fermented vinegar (or apple cider vinegar)
- A pinch of minced garlic
- A pinch of toasted sesame seeds
- A drizzle of sesame oil
Cooking Instructions
Step 1
1. Making Watermelon Rind Jangajji: First, peel off the green outer skin of the watermelon rind. Then, cut the firm white part into bite-sized pieces, about 2-3 cm. Cutting them not too thick is key for the sauce to penetrate well.
Step 2
For the jangajji sauce, mix vinegar, soy sauce, and honey (or sugar/corn syrup) in a 1:1:1 ratio. The amount of sauce should be enough to almost cover the watermelon rinds, but don’t worry about overfilling as the rinds release water. Adding the chopped red chili and green onion will enhance the aroma.
Step 3
Place the prepared watermelon rinds, sauce, and vegetables into an airtight container and store in the refrigerator. You can enjoy this delicious jangajji after just one night, or let it mature for a few days for a deeper flavor.
Step 4
2. Making Watermelon Rind Kkakdugi: Cut the firm white part of the watermelon rind into cubes, about 1.5 cm. Sprinkle a little salt over the cut rinds and let them sit for about 10-15 minutes. This brining process helps draw out moisture, ensuring a crisp texture.
Step 5
Rinse the brined watermelon rinds lightly under running water and squeeze out any excess moisture thoroughly. Then, add chili powder, anchovy sauce, and minced garlic, and mix well to ensure the seasoning is evenly distributed.
Step 6
Finally, add chopped chives and toasted sesame seeds, and toss gently to complete the crisp and spicy watermelon rind kkakdugi. This makes an excellent side dish for rice.
Step 7
3. Making Watermelon Rind Salad (Muchim): Julienne the firm white part of the watermelon rind thinly. Sprinkle a little salt over the julienned rinds and let them sit for about 5 minutes. Rinse lightly under cold water and squeeze out as much moisture as possible. Be careful not to brine them for too long, as they might become mushy.
Step 8
To the squeezed watermelon rinds, add anchovy sauce, chili powder, fermented vinegar (or apple cider vinegar), and minced garlic. Gently toss everything together to coat evenly, avoiding clumping the seasoning.
Step 9
Finally, add the sliced green onion (white parts recommended), a pinch of toasted sesame seeds, and a drizzle of sesame oil to finish. This creates a sweet, sour, and spicy watermelon rind salad that’s perfect for stimulating your appetite on a hot day.
