Crispy & Quick! Altoran Im Sung-geun’s Chamoe Jangajji (2-Day Recipe, No Water)
Make Delicious Chamoe Jangajji (Pickled Melon) in Just 2 Days Without Water, Following Altoran’s Recipe, Plus How to Make a Spicy Chamoe Jangajji Salad
Introducing Altoran’s Im Sung-geun recipe for making refreshing chamoe jangajji (pickled melon) in only two days, without any added water! This summer side dish boasts the delightful sweetness of melon with a satisfyingly crisp texture, offering a sophisticated way to enjoy this unique fruit. Learn how to prepare the jangajji and transform it into a flavorful salad.
Main Ingredients- 8 ripe Korean melons (Chamoe)
For Cleaning the Melon- 2 Tbsp Baking Soda
- 1 Tbsp Coarse Sea Salt
- 200ml Water
For the Brining Liquid- 1/3 cup Coarse Sea Salt
- 1/3 cup Vinegar
- 1/3 cup Soju (Korean distilled spirit)
- 600ml Corn Syrup (or Oligodang)
For Storage (After 2 Days)- 40ml Soju
Chamoe Jangajji Salad Seasoning- 6 slices Chamoe Jangajji
- 1 tsp Gochugaru (Korean chili flakes)
- 1/2 tsp Maesilcheong (Plum Extract)
- 1 tsp Sesame Oil
- 2 cloves Garlic, minced
- 20g Green Onion, finely chopped
- 1 Green Chili Pepper, thinly sliced diagonally
- 1/4 Red Chili Pepper, thinly sliced diagonally
- 1 tsp Toasted Sesame Seeds
- 2 Tbsp Baking Soda
- 1 Tbsp Coarse Sea Salt
- 200ml Water
For the Brining Liquid- 1/3 cup Coarse Sea Salt
- 1/3 cup Vinegar
- 1/3 cup Soju (Korean distilled spirit)
- 600ml Corn Syrup (or Oligodang)
For Storage (After 2 Days)- 40ml Soju
Chamoe Jangajji Salad Seasoning- 6 slices Chamoe Jangajji
- 1 tsp Gochugaru (Korean chili flakes)
- 1/2 tsp Maesilcheong (Plum Extract)
- 1 tsp Sesame Oil
- 2 cloves Garlic, minced
- 20g Green Onion, finely chopped
- 1 Green Chili Pepper, thinly sliced diagonally
- 1/4 Red Chili Pepper, thinly sliced diagonally
- 1 tsp Toasted Sesame Seeds
- 40ml Soju
Chamoe Jangajji Salad Seasoning- 6 slices Chamoe Jangajji
- 1 tsp Gochugaru (Korean chili flakes)
- 1/2 tsp Maesilcheong (Plum Extract)
- 1 tsp Sesame Oil
- 2 cloves Garlic, minced
- 20g Green Onion, finely chopped
- 1 Green Chili Pepper, thinly sliced diagonally
- 1/4 Red Chili Pepper, thinly sliced diagonally
- 1 tsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Select fresh, firm Korean melons (Chamoe) for the best crispness. This is key to a delightful jangajji.
Step 2
It’s important to thoroughly clean the slightly sticky surface of the melon. Let’s prepare the cleaning solution.
Step 3
In a bowl, combine 200ml of water, 2 Tbsp of baking soda, and 1 Tbsp of coarse sea salt. Stir until dissolved. Use a soft cloth or paper towel dampened with this solution to gently wipe the entire surface of each melon. Rinse thoroughly under cold running water to remove any residue, then pat dry.
Step 4
Trim off both ends of the cleaned melons and then cut them in half lengthwise. Removing some of the seeds will help maintain a better texture.
Step 5
Using a spoon, carefully scrape out and discard all the seeds from the center of each melon half. This step prevents the melon from becoming mushy and preserves its crispness.
Step 6
Arrange the drained melon halves in a clean, airtight container. Pack them snugly, with the rind side down and the cut side facing up. Ensure they are well-packed for efficient pickling.
Step 7
Now, let’s prepare the brining liquid. In a separate bowl, mix 1/3 cup coarse sea salt, 1/3 cup vinegar, 1/3 cup soju, and 600ml of corn syrup (or Oligodang). Stir until the salt and syrup are fully dissolved. Pour this mixture evenly over the packed melons in the container. Close the lid and let it ferment at room temperature for exactly two days. You can flip them halfway through for even brining.
Step 8
After one day, check on the melons. They should have started to soften slightly.
Step 9
After two days, the chamoe should appear slightly shriveled and well-pickled, indicating they are ready! You’ve successfully made delicious chamoe jangajji with a wonderful crispness and sweet flavor.
Step 10
Now, let’s make a delicious salad using the prepared chamoe jangajji. Start by taking about 6 slices of the chamoe jangajji.
Step 11
Finely chop the chamoe jangajji slices. Cutting them into smaller, bite-sized pieces will help them absorb the dressing better and make them easier to eat.
Step 12
Place the chopped chamoe jangajji into a clean cloth or paper towel and squeeze out as much liquid as possible by pressing firmly. This step is crucial for a well-seasoned salad, preventing the dressing from becoming watery.
Step 13
Transfer the squeezed jangajji to a mixing bowl. Prepare the seasoning ingredients: finely chop the green onion, thinly slice the green and red chili peppers (removing seeds from the green one), and mince the garlic cloves. Having all these aromatics ready will enhance the flavor.
Step 14
Add 1 tsp gochugaru, 1/2 tsp maesilcheong, 1 tsp sesame oil, and the prepared minced garlic, chopped green onion, sliced chili peppers, and 1 tsp toasted sesame seeds to the bowl with the squeezed jangajji. Gently mix and toss everything together until the jangajji is evenly coated with the seasoning.
Step 15
Serve the beautifully seasoned chamoe jangajji salad in a nice dish. It makes a wonderful and refreshing summer side dish!
Step 16
For any leftover chamoe jangajji that you won’t be eating immediately, discard the original brining liquid. Place the jangajji pieces in an airtight container and pour 40ml of soju over them. This acts as a natural preservative, keeping them fresh for longer. Store in the refrigerator.
