Refreshing Korean Melon Salad
Refreshing Korean Melon Salad
Four Homemade Side Dishes: Korean Melon Salad, Stir-fried Cucumber, Braised Potatoes, and Stir-fried Onion
I’ve whipped up these four essential side dishes using ingredients readily available at home, perfect for completing any meal. The Korean melon salad, in particular, is a summer delight with its crisp texture and refreshing taste.
Korean Melon Salad- 1 Korean melon (firm and fresh)
- 1 Cheongyang pepper (optional, for spice)
- 1/2 Red chili pepper (for color)
- Pinch of salt (to taste)
- Drizzle of sesame oil (for nutty aroma)
- Pinch of sesame seeds (for garnish and flavor)
- 1/2 tsp minced garlic (for added fragrance)
Stir-fried Cucumber- 1 cucumber (medium-sized)
- 1/2 Red chili pepper (for color)
- 2 Tbsp anchovy sauce (for umami)
- Drizzle of sesame oil (for finishing)
- Pinch of sesame seeds (for added nuttiness)
- 1/2 tsp minced garlic
- Pinch of cooking oil (for stir-frying)
Braised Potatoes- 2 potatoes (medium-sized)
- 1 Cheongyang pepper (optional, for spice)
- 1 Red chili pepper (for color and mild spice)
- 2 Tbsp soy sauce (for basic seasoning)
- 1/2 cup water (for braising liquid)
- 2 Tbsp tangerine jam (for sweetness and glaze)
- 1 Tbsp minced garlic
- Pinch of sesame seeds
- Drizzle of sesame oil
Stir-fried Onion- 1 onion (medium-sized)
- 1 Cheongyang pepper (for a hint of heat)
- 2 Tbsp gochugaru (Korean chili flakes, for spice)
- 1 Tbsp minced garlic
- Pinch of salt (to taste)
- Drizzle of sesame oil (for a nutty finish)
- Pinch of sesame seeds
- Pinch of cooking oil (for stir-frying)
- 1 cucumber (medium-sized)
- 1/2 Red chili pepper (for color)
- 2 Tbsp anchovy sauce (for umami)
- Drizzle of sesame oil (for finishing)
- Pinch of sesame seeds (for added nuttiness)
- 1/2 tsp minced garlic
- Pinch of cooking oil (for stir-frying)
Braised Potatoes- 2 potatoes (medium-sized)
- 1 Cheongyang pepper (optional, for spice)
- 1 Red chili pepper (for color and mild spice)
- 2 Tbsp soy sauce (for basic seasoning)
- 1/2 cup water (for braising liquid)
- 2 Tbsp tangerine jam (for sweetness and glaze)
- 1 Tbsp minced garlic
- Pinch of sesame seeds
- Drizzle of sesame oil
Stir-fried Onion- 1 onion (medium-sized)
- 1 Cheongyang pepper (for a hint of heat)
- 2 Tbsp gochugaru (Korean chili flakes, for spice)
- 1 Tbsp minced garlic
- Pinch of salt (to taste)
- Drizzle of sesame oil (for a nutty finish)
- Pinch of sesame seeds
- Pinch of cooking oil (for stir-frying)
- 1 onion (medium-sized)
- 1 Cheongyang pepper (for a hint of heat)
- 2 Tbsp gochugaru (Korean chili flakes, for spice)
- 1 Tbsp minced garlic
- Pinch of salt (to taste)
- Drizzle of sesame oil (for a nutty finish)
- Pinch of sesame seeds
- Pinch of cooking oil (for stir-frying)
Cooking Instructions
Step 1
[Korean Melon Salad] Peel the fresh Korean melon thinly, cut it in half lengthwise, scoop out the seeds with a spoon, and then slice it into bite-sized pieces (about 1-2 cm thick). 
Step 2
Finely mince or thinly slice the red and Cheongyang peppers, removing seeds if desired.
Step 3
In a bowl, gently combine the sliced melon, peppers, a pinch of salt, minced garlic, sesame oil, and sesame seeds. Mix lightly with your hands to preserve the melon’s crispness. Taste and adjust seasoning with more salt if needed.
Step 4
[Stir-fried Cucumber] You can peel the cucumber or leave the skin on. Slice it in half lengthwise, remove the seeds, and cut into bite-sized pieces along with the red chili pepper. 
Step 5
Heat a pan with a little cooking oil. Sauté the minced garlic until fragrant, then add the sliced cucumber and stir-fry quickly until it turns slightly translucent. Be careful not to overcook, as it can become mushy.
Step 6
Once the cucumber is partially cooked, add the anchovy sauce for seasoning. Stir in the sliced red chili pepper and cook for another moment.
Step 7
Just before turning off the heat, drizzle in sesame oil and sprinkle with sesame seeds for a fragrant finish. Your delicious stir-fried cucumber is ready.
Step 8
[Braised Potatoes] Peel the potatoes and cut them into bite-sized pieces (about 2-3 cm). Deseed the Cheongyang and red chili peppers and slice them similarly. Place the potatoes in a pot, add enough water to cover, and boil until tender. 
Step 9
When the potatoes are almost fully cooked, prepare the braising liquid by mixing soy sauce, tangerine jam, and minced garlic. Tangerine jam can be substituted with corn syrup or sugar for sweetness.
Step 10
Leave about 1/2 cup of the potato cooking water in the pot. Add the potatoes and the prepared braising liquid. Simmer over medium-low heat until the sauce thickens and coats the potatoes.
Step 11
Once the potatoes are tender and well-glazed, add the sliced chili peppers and simmer for another minute. Finish by drizzling with sesame oil and sprinkling sesame seeds for a sweet and savory braised potato dish.
Step 12
[Stir-fried Onion] Slice the onion into strips or cubes, and thinly slice the Cheongyang pepper after removing the seeds. 
Step 13
Heat cooking oil in a pan and sauté minced garlic until fragrant. Add the sliced onion and stir-fry until it becomes translucent, allowing its natural sweetness to develop.
Step 14
Once the onions are soft, season with gochugaru and salt. (You can also add a little soy sauce or anchovy sauce for extra flavor if desired).
Step 15
When the onions are cooked to your liking, add the sliced Cheongyang pepper and stir-fry briefly. Finish with a drizzle of sesame oil and a sprinkle of sesame seeds for a spicy and savory stir-fried onion dish.
