Chewy Soy Sauce Pickled Korean Melon
Easy and Chewy Soy Sauce Pickled Korean Melon: Made in Just 4 Days Without Cooking!
As the season for Korean melons arrives, we’ve prepared a recipe for delightfully chewy soy sauce pickled Korean melons that allows you to enjoy them for a longer period. By first removing excess moisture and then marinating them in a savory sauce, these pickles are ready in just 4 days. We’ll show you the entire process step-by-step in this video, including a final reveal of the finished pickles. Please refer to it for guidance. Thank you, and enjoy!
Korean Melon Pickles: Stage 1 Fermentation Ingredients
- 4kg Korean melons
- 2L Soju (Korean distilled spirit)
- 1L Water
- 200g Coarse Sea Salt
- 200g Brown Sugar
Korean Melon Pickles: Stage 2 Marinating Sauce Ingredients
- 500ml Dark Soy Sauce
- 500ml Anchovy Broth
- 500ml Soju
- 250ml Vinegar
- 250ml Corn Syrup
Korean Melon Pickles: Stage 2 Vegetable Ingredients
- 100g Garlic
- 2 Onions
- 1 Red Bell Pepper
- 5 Cheongyang Peppers (Korean chili peppers)
- 500ml Dark Soy Sauce
- 500ml Anchovy Broth
- 500ml Soju
- 250ml Vinegar
- 250ml Corn Syrup
Korean Melon Pickles: Stage 2 Vegetable Ingredients
- 100g Garlic
- 2 Onions
- 1 Red Bell Pepper
- 5 Cheongyang Peppers (Korean chili peppers)
Cooking Instructions
Step 1
First, trim the ends off the 4kg of Korean melons. Cut smaller melons in half and larger ones into quarters. Then, use a spoon to carefully scoop out the seeds from the center. It’s crucial to remove the seeds thoroughly to prevent the pickles from becoming mushy during the pickling process. After removing the seeds, rinse the melons gently under running water. Since this is a no-cook pickle recipe, rinsing with water is perfectly fine. Once cleaned, place the melon pieces in a colander, cut-side down, to allow excess water to drain off.
Step 2
Dehydrate the Korean melons for two days. As Korean melons are soft and delicate, it’s more effective to use a mixture of soju and 1L of water to draw out moisture, rather than soju alone. Add 200g of coarse sea salt, which acts as a preservative and aids in moisture removal. Next, add 200g of brown sugar for sweetness and to help draw out more water. It’s important to dissolve the sugar and salt completely before pouring them over the melons to speed up the dehydration process. Ensure the salt and sugar are fully dissolved for optimal results. When layering the melons in the container, arrange them cut-side up to facilitate moisture drainage. Pour the prepared solution over the melons and repeat the layering process. Once all melons are in the container, press them down firmly, close the lid, and let them ferment. It’s essential to open the lid once a day to pour out the liquid that accumulates due to osmosis. This process, repeated for two days, will sufficiently dehydrate the melons, resulting in a chewy texture. Be sure to flip the melons periodically to ensure even moisture removal.
Step 3
After two days, transfer the dehydrated, chewy Korean melon pickles to another container without rinsing them, and let any residual water drain off. At this stage, the melons have lost moisture but haven’t yet absorbed flavor. Now, it’s time for the second marinating stage to infuse flavor and continue the fermentation. For the Stage 2 marinating sauce, combine 500ml of dark soy sauce, 500ml of anchovy broth, 500ml of soju, 250ml of vinegar, and 250ml of corn syrup. You’ll notice we’ve prepared a generous amount of sauce. This is because the melons, having lost moisture, will absorb more liquid. First, layer the drained melon pieces at the bottom of the container. Then, add the Stage 2 vegetable ingredients: 100g of thinly sliced garlic, 2 sliced onions, 1 sliced red bell pepper, and 5 sliced Cheongyang peppers, arranging them attractively. Finally, pour the prepared marinating sauce over everything to complete the Stage 2 preparation. Ensure the sauce generously covers the melons and vegetables.
Step 4
Your delicious Korean melon pickles are now complete! After an additional two days of Stage 2 fermentation, the pickles are wonderfully firm and well-fermented. You can enjoy them as they are. If you prefer a stronger savory flavor, you can separate the pickled melon pieces from the vegetables and sauce, store them in an airtight container in the refrigerator, and enjoy them at your convenience. When ready to eat, simply slice them to your desired size. Try making these flavorful homemade Korean melon pickles that can be stored for a long time!
