The watermelon was first introduced to Korea from China during the Goryeo era, so Watermelon Rind Kimchi a dish of Modern Korean Cuisine. According to Ellis Jung, Korean Cuisine Chef, says this kimchi type became popular in Korea due to its affordability and the ability to use the rind scraps of the watermelon. Taste is sweet, spicy, crunchy, and refreshing. She states, the chef, Wolfgang Puck, made this watermelon kimchi because he said foreigners did not prefer the soft texture of traditional cabbage kimchi of Korean cuisine.
Click in to read our full interview with her here.
Watermelon Rind Kimchi 凉拌西瓜皮肉
GLUTEN-FREE | NUT-FREE
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about 300g of watermelon rind 西瓜皮
20-30g of green onions 葱花
2 tbsp of minced garlic 蒜
2 tbsp of red chili powder 红椒粉
1 tbsp of fish sauce 鱼露
1 tbsp of salt 盐
2 tbsp of sugar (sweetener of your choice) 糖
Cut off all the flesh from the watermelon rinds, and peel off the outer green skin.
Cut the watermelon rinds into 1-2 inches wide strips, and cut them into 1-2 inch cubes.
Add 1 tbsp of salt and sugar 1 tbsp to the rinds.
Mix and let sit for 30 minutes.
Then rinse under cold water and drain. Set aside.
Dice green onions.
For the Sauce
Mix 2 tbsp of minced garlic, 2 tbsp of red chili powder, 1 tbsp of sugar (sweetener of your choice), and 1 tbsp of fish sauce.
Mix the rinds with the sauce.
Place them in a container and store in the refrigerator.
- Rich in fiber
- Promotes Skin health
- Good dish for weight loss
- Promotes digestion w/ probiotic properties
- Watermelon rind also contains anti-inflammatory properties (lycopene)
How long should it rest before use?