Crispy and Chewy Pickled Korean Melon (Cheong Chamoe Jangajji)
How to Make Pickled Korean Melon Without Water – Chewy Jangajji Side Dish Recipe, Nutritional Info, Benefits, and Storage Tips
Learn how to make delicious, chewy pickled Korean melon (Cheong Chamoe Jangajji) without using any extra water. This recipe focuses on a satisfyingly crisp texture, perfect as a Korean side dish (banchan). We’ll cover the pickling process, how to make a flavorful jangajji salad, nutritional benefits, and storage methods.
For Pickling the Korean Melon- 10kg Korean Melons (Cheong Chamoe) (approx. 25-30 melons)
- 3 cups Coarse Sea Salt
- 4 cups Vinegar
- 4 cups Sugar
- 1kg Corn Syrup (or Rice Syrup)
- 1 bottle Soju (360ml)
For the Seasoning (Jangajji Salad)- 1 stalk Scallion, finely minced
- 1 Tbsp Minced Garlic
- 3 Korean Red Chili Peppers (Cheongyang Pepper), finely chopped
- 1 Tbsp Plum Extract (Maesil Cheong)
- 1 Tbsp Tuna Fish Sauce (Chamchi Aekjeot)
- 3 Tbsp Korean Chili Flakes (Gochugaru)
- 2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 stalk Scallion, finely minced
- 1 Tbsp Minced Garlic
- 3 Korean Red Chili Peppers (Cheongyang Pepper), finely chopped
- 1 Tbsp Plum Extract (Maesil Cheong)
- 1 Tbsp Tuna Fish Sauce (Chamchi Aekjeot)
- 3 Tbsp Korean Chili Flakes (Gochugaru)
- 2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Thoroughly wash the Korean melons. Trim off the stem and blossom ends from both sides of each melon.
Step 2
Using a spoon, carefully scoop out and remove the seedy core from the center of each melon. Try to get as much of the seeds and pulp out as possible.
Step 3
Don’t worry if a few seeds remain attached to the flesh. You can rinse the pickled melons before eating, so it’s perfectly fine if they aren’t completely seed-free at this stage.
Step 4
Line a large container with a heavy-duty plastic bag, like one used for kimchi. Tightly pack the prepared Korean melon halves into the bag. Pour the coarse sea salt, vinegar, sugar, and corn syrup over the melons. Finally, pour the entire bottle of soju evenly over everything.
Step 5
Securely tie the top of the plastic bag to create an airtight seal. This is crucial for proper pickling and preventing spoilage.
Step 6
Place a heavy weight, such as a clean rock or a heavy plate, on top of the sealed bag. This weight will help to submerge the melons in the pickling liquid, ensuring they pickle evenly without needing extra water.
Step 7
Leave the container undisturbed for 4 days. Each day, gently shake the container or carefully turn the melons over inside the bag to ensure they pickle uniformly. You’ll notice the melons releasing their own juice, creating a pickling brine.
Step 8
After 4 days, carefully remove the pickled melons from the bag. Transfer them to a clean, airtight container for storage. You can discard the pickling liquid; it’s not needed for the final salad preparation.
Step 9
To make the jangajji salad, take about 5 pieces of the well-pickled melon. Slice each piece in half lengthwise. These pieces should be roughly a quarter of the original melon’s size.
Step 10
Thinly slice these melon halves crosswise into bite-sized pieces. Slicing them thinly helps them absorb the seasoning better.
Step 11
Briefly rinse the sliced melon under cold running water, just a quick wash, and then drain them thoroughly in a colander. Ensure excess water is removed; don’t let them soak for too long or they might become too soft.
Step 12
Prepare the seasoning mixture for the salad. In a mixing bowl, combine the minced scallion (from 1 stalk), minced garlic (1 Tbsp), chopped Korean red chili peppers (3), plum extract (1 Tbsp), tuna fish sauce (1 Tbsp), and Korean chili flakes (3 Tbsp). Mix well.
Step 13
Add the drained, sliced Korean melon to the bowl with the seasoning. It’s important to squeeze out as much residual water as possible from the melon slices before adding them to the seasoning.
Step 14
Gently toss and mix the melon slices with the seasoning using your hands. Be careful not to mash the melon; the goal is to coat each piece evenly with the delicious sauce. This process is called ‘jo-mul-jo-mul’ in Korean, meaning ‘gently mixing’.
Step 15
And there you have it! A wonderfully chewy and crispy Cheong Chamoe Jangajji salad. It’s similar to pickled cucumber salad (ojingeo muchim) but offers a uniquely satisfying, crispier bite. This water-free method is so easy. Give it a try and enjoy this fantastic side dish! Wishing you a pleasant evening. Enjoy your meal!
