Watermelon Rind Muchim
The white part of the rind you were about to throw out, salted and dressed. Crunchy enough that nobody guesses what it is.
Ingredients // 4 servings
Select ingredients as you prepare them.
Seasoning
Steps //
- 01 Peel away the green outer skin, keeping only the white rind. Remove as much remaining red flesh as possible.
- 02 Cut the white rind into thin, bite-size strips. Cooking tip Thin slices help keep the crisp texture.
- 03 Toss evenly with 1 tsp salt and leave for about 15 minutes.
- 04 Squeeze the salted rind well, then toss with 0.5 tbsp gochujang, 1.5 tbsp gochugaru, 1 tbsp sugar or allulose, 1 tbsp plum syrup, 2 tbsp vinegar and 0.5 tbsp minced garlic. Cooking tip Squeeze out the liquid well before adding the seasoning. Plum syrup adds flavor.
- 05 Transfer the finished muchim to a container.
