Watermelon rind kimchi; Korean radish kimchi.
Mixing & Dressing⏱ 30min👥 4 servings
Ingredients
- 850 grams of watermelon rind.
- 1 teaspoon of salt.
- 2 tablespoons of corn syrup.
- 5 stalks of chives.
- 1 green chili pepper.
- 1 tablespoon of gochugaru (Korean chili powder).
- 1/2 tablespoon of doenjang (Korean fermented soybean paste).
- 0.5 teaspoon of sugar.
- 1 tablespoon of soy sauce.
- 1 tablespoon of vinegar.
- 0.5 teaspoons of minced garlic.
- 1 tablespoon of plum syrup.
- 1 tablespoon of sesame oil.
- 1 tablespoon of gochujang.
- 1 tablespoon of black sesame seeds.
Instructions
1
Slice the watermelon rind to a thickness of 6-7 mm.
2
Add salt and honey, marinate for 20 minutes, then squeeze out all the excess liquid.
3
Cut the chives into pieces about 3 cm long, and finely chop the green chili peppers.
4
Add 1 tablespoon of gochugaru (Korean chili powder) and use it to create the first layer of coating.
5
Add all the prepared seasonings and vegetables and mix well.