Crispy Watermelon Rind Salad Recipe
The Surprising Transformation of Watermelon Rind! A Delicious Salad Dish
This recipe transforms easily discarded watermelon rind into a delicious salad, packed with health benefits. Watermelon rind is known to be rich in beneficial compounds that aid blood circulation and promote diuretic effects. By following this recipe, you can enjoy a crispy, sweet, and tangy side dish. It’s delicious to eat immediately like a fresh kimchi, but it tastes even better when aged for a few days.
Main Ingredients- 900g watermelon rind (from about 1 small watermelon)
- 1 onion (optional)
- 2 handfuls of coarse sea salt (for salting)
Seasoning Ingredients- 2 Tbsp gochujang (Korean chili paste)
- 2 tsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic (or 1 tsp garlic powder)
- 1 tsp minced ginger (or 0.5 tsp ginger powder)
- 3 Tbsp sugar (can add 1 Tbsp more, to taste)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp sesame oil
- A pinch of sesame seeds (for garnish)
- 2 Tbsp gochujang (Korean chili paste)
- 2 tsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic (or 1 tsp garlic powder)
- 1 tsp minced ginger (or 0.5 tsp ginger powder)
- 3 Tbsp sugar (can add 1 Tbsp more, to taste)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp sesame oil
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the watermelon rind. Take a small watermelon, scoop out all the flesh, and then use a peeler or knife to thinly shave off the hard green outer peel. From one small watermelon, you should get about 900g of rind. (Only use the thick outer rind.)
Step 2
Thinly julienne the prepared watermelon rind, leaving as little of the pink flesh as possible. Slicing it thinly will help it absorb the seasoning well and improve its texture.
Step 3
Sprinkle coarse sea salt over the julienned watermelon rind and mix well. Do not add water to submerge the rind; instead, gently knead the rind with your hands so the salt is absorbed well. Use a total of 2 handfuls of coarse sea salt and let it salt for 1 hour and 30 minutes. Wait until the rind becomes soft and pliable.
Step 4
Rinse the salted watermelon rind under cold water 2-3 times to remove any excess saltiness. Soaking it briefly in water can help remove more salt.
Step 5
Squeeze out the excess water from the rinsed watermelon rind with both hands. It’s important to squeeze out as much water as possible, as remaining water can make the salad taste diluted.
Step 6
Now, let’s make the delicious seasoning. Finely mince 1 onion. (You can omit the onion if you prefer.) In a bowl, combine 2 Tbsp gochujang, 2 tsp gochugaru, 1 Tbsp minced garlic (or 1 tsp garlic powder), 1 tsp minced ginger (or 0.5 tsp ginger powder), 3 Tbsp sugar, 1 Tbsp fish sauce, and 2 Tbsp sesame oil. Mix well to create the seasoning paste. You can add about 1 more tablespoon of sugar if you prefer it sweeter.
Step 7
Combine all the prepared seasoning ingredients to create a flavorful seasoning sauce.
Step 8
Add the squeezed watermelon rind to the bowl with the seasoning and mix gently. Ensure all the seasoning is evenly coated on the watermelon rind. Finally, sprinkle with sesame seeds for garnish to complete this crispy and delicious watermelon rind salad. While it’s tasty to eat fresh like a quick pickle, it tastes even better when stored in an airtight container in the refrigerator for 2-3 days to allow the flavors to deepen and meld.
