Crispy and Refreshing Summer Delight: Chamoe Muchim (Seasoned Korean Melon) Recipe
How to Make Chamoe Muchim: A Refreshing Summer Side Dish Recipe
Here’s a recipe for Chamoe Muchim, a refreshing side dish perfect for those hot summer days when your appetite dwindles. With its delightful crunch and sweet-and-tangy flavor, Chamoe Muchim is easy to make and incredibly delicious, making it an ideal summer banchan (side dish). Enjoy the fresh taste of Korean melon with this simple seasoning and make your summer cooler!
Main Ingredients- 2 Korean Melons (Chamoe)
Seasoning Ingredients- 1 Tbsp Gochugaru (Korean red pepper flakes) (use 0.5 Tbsp if serving to children)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp sugar (can be omitted if the melon is sweet)
- 1 Tbsp Gochujang (Korean chili paste) (heaping)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 1 Tbsp Gochugaru (Korean red pepper flakes) (use 0.5 Tbsp if serving to children)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp sugar (can be omitted if the melon is sweet)
- 1 Tbsp Gochujang (Korean chili paste) (heaping)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, wash the 2 fresh Korean melons thoroughly under running water. Peel them thinly using a peeler. Peeling makes the texture softer and cleaner compared to eating with the skin on.
Step 2
Trim off the ends of the melons, then cut them in half lengthwise. Use a spoon to scrape out the seeds cleanly from the center. If seeds remain, the muchim can become watery and bland, so be meticulous about removing them.
Step 3
Slice the prepared Korean melons into bite-sized pieces, about 0.5 cm thick. Sprinkle 0.5 Tbsp of salt evenly over the sliced melons and let them sit for about 30 minutes to draw out moisture. This step helps to keep the melon crisp and prevents too much liquid from forming.
Step 4
After 30 minutes, discard the liquid that has accumulated from the melons. Then, using a clean cheesecloth or paper towels, gently press the melon slices to squeeze out as much moisture as possible. This is a crucial step for achieving a crispy texture in your Chamoe Muchim. Since Korean melons are very watery, focus on thoroughly draining the liquid.
Step 5
Place the drained melon slices in a mixing bowl and get ready to season them. Start by adding 1 Tbsp of Gochugaru. If you prefer less spice or are serving to children, reduce the amount of Gochugaru to about 0.5 Tbsp.
Step 6
Add 0.5 Tbsp of minced garlic and 0.5 Tbsp of sugar. Since Korean melons are naturally sweet, you can adjust or omit the sugar depending on the sweetness of your melon. If you like it sweeter, feel free to add a little more.
Step 7
Next, add 1 Tbsp of Gochujang (heaping) and 1 Tbsp of sesame oil. The savory flavor of Gochujang and the nutty aroma of sesame oil will blend well with the melon, enhancing its taste.
Step 8
Gently mix the seasoned melon slices with your hands until the seasonings are evenly distributed. Be careful not to mash the melon; mix it lightly. The visual might resemble Oi Muchim (cucumber salad) or Nokak Muchim (winter melon salad), but the taste is distinct.
Step 9
Finally, sprinkle a generous amount of toasted sesame seeds on top for extra nuttiness. Sesame seeds enhance the overall aroma and flavor of the Chamoe Muchim.
Step 10
Your crispy and refreshing Chamoe Muchim is ready! Although the 2 melons seemed like a small amount initially, they yield a good portion when prepared. It tastes even better when chilled in the refrigerator. Enjoy this summer delicacy; its crisp texture and sweet-savory flavor will surely whet your appetite. I hope you try making this Chamoe Muchim recipe!
