Watermelon Rind Kimchi | 凉拌西瓜皮肉

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.

Written by Ellis Jung


How long should it rest before use?

Birgit on Jul 13, 2022

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