Crispy Watermelon Rind Kimchi-like Side Dish (Kkakdugi)
Creative Use of Watermelon Rinds: Making Kkakdugi
Do you often end up with a lot of watermelon rind waste after enjoying the fruit? Don’t throw it away! Transform those rinds into a delicious side dish. This recipe shows you how to make a refreshing and crunchy Kkakdugi (a type of Korean radish kimchi, but here using watermelon rind) that reduces food waste. The firm exterior and cool interior of the watermelon rind create a unique texture that’s different from traditional Kkakdugi. The savory sesame seeds and the sweet and spicy seasoning come together to make a perfect side for rice or even a great snack.
Main Ingredients- 100g watermelon rind (preferably the firm green part)
- 1 pinch of salt (for salting)
Cooking Instructions
Step 1
First, wash the watermelon rinds thoroughly. Scrape off as much of the red flesh as possible. Cut the firm green rind into bite-sized cubes, about 1 cm thick. It’s important to keep them a decent thickness; if they’re too thin, they might become too soft after salting.
Step 2
Add a pinch of salt to the cubed watermelon rinds and mix gently. Let them sit for about 10 minutes to lightly salt. This process helps draw out some moisture from the rinds, which will contribute to a crispier texture. While they’re salting, you can prepare the other ingredients.
Step 3
Let’s make the delicious seasoning! In a bowl, combine 2 Tbsp chili powder, 1/2 Tbsp minced garlic, 1 Tbsp sesame seeds, 1 Tbsp sugar, and 1 Tbsp fish sauce. Mix everything well. Feel free to adjust the amount of sugar or fish sauce to your preference.
Step 4
Gently squeeze out the excess water from the salted watermelon rinds with your hands. Avoid squeezing too hard, as this could break the rinds. This step is crucial for ensuring the seasoning adheres well and the dish doesn’t turn out watery.
Step 5
Add all the prepared seasoning mixture to the squeezed watermelon rinds. Mix everything together thoroughly with your hands, ensuring each piece is well-coated with the seasoning. You can enjoy it immediately, but it’s even better chilled in the refrigerator for a while, allowing the flavors to meld and the texture to become even crisper.
