Crispy and Refreshing Summer Delicacy: Melon Kimchi (Chamoe Kimchi) Recipe
Making Refreshing Melon Kimchi (Chamoe Kimchi)
Let’s make a crisp and refreshing kimchi using chamoe, a representative summer fruit! Chamoe is excellent for quenching thirst due to its high water content, and its rind is rich in beta-carotene, which helps protect liver function. The stem contains cucurbitacin, known for its anti-cancer properties, and the seeds can help reduce fever and improve constipation. Chamoe is packed with nutrients, so it’s best to eat it with the peel on. Today, we’ll be making chamoe kimchi! This recipe provides detailed steps and tips to make it easy even for beginners.
Ingredients- 2 Korean melons (chamoe)
- 1 Tbsp coarse sea salt (for brining)
- 1/4 red bell pepper
- 2 Tbsp fish sauce (e.g., Kkanari aekjeot)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sweet rice flour
- 4 Tbsp water
- 1 tsp minced ginger
- 1 Tbsp minced garlic
- 1 tsp onion powder
- 2 stalks scallions (or green onions)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
It’s best to use the chamoe with the peel on, as it’s more nutritious and retains a better texture. Wash the chamoe thoroughly under running water. For extra cleanliness, you can soak it in a solution of baking soda or calcium powder for 2-3 minutes, then rinse again with clear water. After washing, pat it dry completely with paper towels.
Step 2
Using a spoon, carefully scrape out the seeds and the white pithy core from the chamoe. Removing this part is crucial for reducing moisture and maintaining the crispiness of the kimchi.
Step 3
Cut the chamoe in half, then cut each half into two quarters, resulting in four equal pieces. Slice these pieces into bite-sized, square shapes, similar to traditional kimchi. Aim for consistent sizes for even cooking and presentation.
Step 4
Place the cut chamoe in a bowl and sprinkle with 1 tablespoon of coarse sea salt. Toss gently to coat evenly. Let it brine for about 15 minutes. Do not rinse the chamoe after brining; instead, place it in a colander to drain the excess water. This step helps the seasoning adhere better.
Step 5
Prepare the seasoning ingredients. Finely dice the red bell pepper into small squares. It adds color and nutrients, but you can omit it if unavailable. Wash and trim the scallions, then cut them into 2-3 cm lengths. If you have homemade onion powder, use 1 teaspoon. Alternatively, a little onion juice can be used.
Step 6
Let’s make a quick and easy sweet rice paste using the microwave. In a small bowl, combine 1 tablespoon of sweet rice flour with 4 tablespoons of water and mix well. Microwave for about 40 seconds. Take it out, stir thoroughly until smooth to form the sweet rice paste. Let it cool completely before using.
Step 7
Add the chili powder to the brined chamoe and mix until it’s evenly coated with color. Next, add all the remaining seasoning ingredients (fish sauce, plum extract, minced ginger, minced garlic, and onion powder), excluding the red bell pepper and scallions. Gently mix everything together, ensuring the seasoning is well distributed.
Step 8
Finally, add the prepared red bell pepper and scallions to the mixture and toss lightly just to combine. Your delicious chamoe kimchi is ready! Garnish with a pinch of toasted sesame seeds. Store it in the refrigerator and enjoy it chilled as a wonderful summer treat.
