Refreshing Korean Melon Kimchi (Chamoe Sobagi) – A Memory-Boosting Delight
Master Chef Special! Chamoe Sobagi for Brain Health and Memory
From the popular health show ‘Master Chef’, we bring you a special Chamoe Sobagi recipe, renowned for its potential benefits in preventing dementia. Memory loss, a hallmark of dementia, significantly impacts our lives, starting with forgetting names and objects, and progressing to recent events. Protect your precious memories with this crisp, refreshing, and delicious Chamoe Sobagi – a dish that nourishes both body and soul!
Main Ingredients- 2 Korean melons (Chamoe)
- 1 Tbsp coarse salt (for brining)
- 4 cups water (for brining)
Cooking Instructions
Step 1
Wash the Korean melons thoroughly. Trim off the ends, then cut each melon in half lengthwise. Carefully scoop out the seeds and the pith (the white, spongy part) with a spoon. Cut each half into 4-6 wedges.
Step 2
In a large bowl, dissolve 1 Tbsp of coarse salt in 4 cups of water to create a brine. Add the melon wedges to the brine and let them soak for about 1 hour. Gently toss them occasionally to ensure even brining. After brining, rinse the melon pieces thoroughly under cold running water and drain them well in a colander.
Step 3
Finely mince the onion and carrot, and finely chop the chives for the filling. If you are using the scraped-out melon pulp, mince that finely as well.
Step 4
In a separate bowl, combine the Gochugaru, minced garlic, minced salted shrimp, minced onion, minced carrot, chopped chives, and the optional minced melon pulp. Mix everything together well with a spoon or your hands to create a flavorful filling.
Step 5
Arrange the drained melon wedges attractively on a serving plate or in a bowl. Spoon the prepared filling generously over the melon pieces. Your crisp and delicious Chamoe Sobagi is now ready to be enjoyed! It’s great served immediately, or you can refrigerate it for a few hours for the flavors to meld beautifully.
