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recipe watermelon kimchi

Watermelon Kimchi

  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: serves 6 1x
  • Category: condiments
  • Cuisine: korean

Ingredients

Scale
  • 2 1/2 pounds watermelon rind, about ¼ of watermelon with the red edible flesh removed
  • 1 teaspoon salt

Dressing:

  • 4 Tablespoons rice vinegar
  • 2 Tablespoons soy sauce
  • 3 Tablespoons sugar
  • 1 Tablespoon sesame oil
  • 1 Tablespoon peeled and minced ginger
  • 3 cloves garlic minced
  • 1 Tablespoon Korean chili flakes (gocharu)
  • 1 Tablespoon toasted sesame seeds
  • Fresh ground black pepper to taste

Instructions

  1. Peel the outside skin off of the watermelon. Cut the rind into 1 inch thick pieces. Cut the rind “sticks” into ½ inch cubes. You should have about 6 ½ cups of cubes.
  2. Put the watermelon in a storage container. Add salt and toss to combine.
  3. Mix the rice vinegar, soy sauce, sugar, sesame oil, ginger, garlic, chile flakes, sesame seeds, and black pepper together in a cup and stir until the sugar is completely dissolved. 
  4. Pour the mixture over the watermelon cubes, and toss to combine. Refrigerate for a couple hours and then toss again.
  5. Let the watermelon rind kimchi marinate for at least 4 hours before serving though it is best the next day. It will last in the fridge for about 1 week. Serve cold. 

Keywords: kimchi, watermelon rind, korean, condiments, pickles