Crisp and Sweet Summer Delicacy: Chamoe Kkakdugi (Korean Melon Kimchi)
Crisp and Sweet Summer Delicacy: Chamoe Kkakdugi (Korean Melon Kimchi)
Enjoy a Refreshing Summer Treat with Crisp and Sweet Chamoe Kkakdugi
Introducing a unique summer side dish made with crisp, slightly unripe Korean melons (chamoe) – Chamoe Kkakdugi! This delightful kimchi offers a sweet and cooling flavor that stimulates the appetite, and it’s easy to make and store. Enjoy it as a savory side for rice or as a refreshing palate cleanser.
Main Ingredients- 2 Korean melons (chamoe) (preferably not too ripe)
- A handful of green onions or chives
Optional Ingredient- 1/4 bell pepper (for color)
Seasoning Ingredients- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 tsp sesame seeds (or ground sesame seeds)
- 1 tsp salt
- 1/4 bell pepper (for color)
Seasoning Ingredients- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 tsp sesame seeds (or ground sesame seeds)
- 1 tsp salt
Cooking Instructions
Step 1
First, prepare all the ingredients and seasonings for your Chamoe Kkakdugi. It’s best to use Korean melons that are slightly underripe and firm, rather than fully ripe and soft. This will ensure a wonderfully crisp texture when the kkakdugi is made. While they might be a little less sweet than ripe ones, the seasoning will enhance the flavor, making them delightfully crisp and sweet.
Step 2
Wash the Korean melons thoroughly. Cut them in half lengthwise, then use a spoon to scoop out the seeds. Dice the melon into approximately 1.5 to 2 cm (about 3/4 inch) cubes. It’s recommended to leave the skin on for a better texture – just make sure to wash them well! The skin is also nutritious.
Step 3
Add 1 teaspoon of salt to the diced melon and gently toss to coat. Let it sit for about 10 minutes to lightly salt-cure. Be careful not to salt-cure for too long, as this can make the melon mushy. The goal is to draw out just a bit of moisture, not to significantly soften the melon.
Step 4
While the melon is curing, thinly slice the bell pepper if you’re using it, for added color. Wash and cut the green onions or chives into appropriate lengths.
Step 5
After about 10 minutes, check the melon for moisture. You’ll see some liquid has been drawn out. Drain this liquid, but do not rinse the melon. Instead, place the melon cubes in a colander to allow any remaining moisture to drip away. This step helps maintain the melon’s natural sweetness while removing excess water.
Step 6
Once the melon is sufficiently drained, add the sliced bell pepper (if using). Sprinkle the 2 tablespoons of gochugaru over the melon and gently mix to coat. This initial coating helps the chili flakes adhere evenly and gives the kkakdugi a vibrant color.
Step 7
Next, add 1 tablespoon of minced garlic and 1 tablespoon of fish sauce. Mix well, tasting and adjusting the seasoning as needed. The fish sauce will add a savory depth that complements the melon’s sweetness.
Step 8
Finally, add the chopped green onions or chives and 1 teaspoon of sesame seeds. Give it one last gentle toss, and your crisp and sweet Chamoe Kkakdugi is ready! It’s delicious served immediately, but for an even more refreshing and crisp taste, refrigerate it for a few hours before serving.
