Crispy and Delicious Watermelon Rind Salad Recipe
Don’t Throw Away Watermelon Rinds Anymore! Delicious ‘Watermelon Rind Salad’ Made from Leftovers
Do you usually discard the rinds after enjoying a sweet watermelon? Not anymore! Watermelon rinds are surprisingly versatile. Transform them into a refreshing, crisp, and tangy ‘Watermelon Rind Salad’ with a delightful balance of sweet, sour, and spicy flavors. It’s a fantastic side dish or a unique summer treat that you can enjoy almost like kimchi. Ready to make this delicious watermelon rind dish?
Main Ingredients- 1kg watermelon rinds (mostly the white part)
- 1 large onion
- 2-3 crisp green peppers (or chili peppers)
Seasoning Ingredients- 4 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Fish Sauce (anchovy or sand lance)
- 50ml Omija extract (or 2 Tbsp sugar + 1 Tbsp vinegar)
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 4 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Fish Sauce (anchovy or sand lance)
- 50ml Omija extract (or 2 Tbsp sugar + 1 Tbsp vinegar)
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Before eating the watermelon, carefully separate the rind from the flesh using a knife. Try to remove as little of the red flesh as possible for a cleaner separation.
Step 2
From the separated rind, divide the firm green outer skin from the white inner part. We will primarily use the white part, which offers a satisfying crunch.
Step 3
Slice the white part of the rind thinly into strips, about 0.5 cm thick. If they are too thin, they might lose their texture; if too thick, the seasoning won’t penetrate well. Aim for a consistent, medium thickness.
Step 4
Place the julienned watermelon rind in a bowl and sprinkle with about 1 Tbsp of coarse sea salt. Let it sit for 10 minutes to draw out moisture. This salting process is key to achieving a wonderfully crisp texture. (Using coarse sea salt can shorten the salting time slightly compared to fine salt.)
Step 5
Peel the onion and slice it into thick julienne strips. Adding coarsely chopped onion will make the salad visually appealing and enhance its texture and overall flavor profile.
Step 6
Wash the crisp green peppers, remove the stems, and scoop out the seeds. Then, slice them into thick julienne strips. If you prefer more heat, feel free to substitute with Korean chili peppers (like Cheongyang) or red chili peppers. However, crisp green peppers provide an excellent textural element.
Step 7
Now, let’s prepare the delicious seasoning mix. In a bowl, combine the Gochujang, Gochugaru, fish sauce, and minced garlic. Mix them well. Crucially, add the Omija extract! The unique sweet, sour, and fragrant notes of Omija extract will elevate the flavor of your watermelon rind salad. (If Omija extract is unavailable, you can substitute it with 2 Tbsp sugar and 1 Tbsp vinegar, but Omija extract provides the best unique taste.)
Step 8
Rinse the salted watermelon rind thoroughly under cold running water to remove excess salt. After rinsing, squeeze out as much moisture as possible with your hands. Excess water can make the salad watery and mushy, so this step is important.
Step 9
To the drained watermelon rind, first add the Gochugaru and toss lightly. This helps the chili flakes adhere better and gives the rind a vibrant color. Next, add all the prepared seasoning mixture, including the Omija extract, and gently mix (massage) everything together until well combined.
Step 10
Finally, add the julienned onion and green peppers. Mix again gently, just enough to combine them with the seasoning. Avoid overmixing to maintain the crispness of the ingredients.
Step 11
Sprinkle about 1 Tbsp of toasted sesame seeds over the salad and give it one final gentle toss. Your delicious Watermelon Rind Salad is now complete! The nutty aroma of sesame seeds adds a wonderful finishing touch.
Step 12
You can enjoy the Watermelon Rind Salad immediately, but for an even more enhanced flavor and crispier texture, chill it in the refrigerator for a while before serving. It’s especially refreshing on a hot summer day!
