Watermelon Rind Kimchi
Ensure no part of your watermelon goes to waste with this delightful and refreshing watermelon kimchi recipe. It combines spicy, savory-sweet flavors with a satisfying crunch. Keep in mind, unlike traditional kimchi, this recipe is best enjoyed within a few days to maintain its freshness.
Tasty Team
91% would make again
45 minutes
45 minutes
Ingredients
for 8 servings
- 1 melon small watermelon
- 3 tablespoons coarse sea salt
Seasoning paste
- ½ white onion, peeled and diced
- 1 inch piece fresh ginger, peeled
- 8 garlic cloves, minced
- ½ cup gochugaru, or more if you like spice
- ¼ cup fish sauce
- 3 tablespoons mirin
- 1 tablespoon mulyeot, (Korean corn syrup)
- 1 cup fresh watermelon flesh
Garnish
- 1 tablespoon sesame oil, optional
- 1 scallion, chopped, optional
- sesame seed, optional
Nutrition Info
- Calories 117
- Fat 2g
- Carbs 24g
- Fiber 1g
- Sugar 17g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Peel the thin green skin from the watermelon and remove the flesh. Chop the rind into bite-sized pieces. Set the flesh aside for later use.
- In a large bowl, toss the rinds with sea salt and cover. Let sit for at least 30 minutes to allow the rinds to release their water.
- Meanwhile, blend together 1 cup of watermelon flesh, onion, ginger, and garlic until smooth. Some small chunks are okay.
- In a small mixing bowl, combine the gochugaru, fish sauce, mirin, mulyeot, and watermelon puree.
- Once the rinds have released water, rinse, drain, and squeeze out the excess water. Place the rinds in a large bowl.
- Pour the puree over the rinds and toss with your hands until all pieces are coated.
- If desired, garnish the kimchi with sesame oil, scallion, and sesame seeds.
- Enjoy immediately or store in the fridge for 3-5 days.
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