Easy way to make hard soy sauce Korean melon pickles in 4 days w
It's time for a lot of melons I'll add some moisture so that you can eat the melon for a long time And then marinate it again I made a video of pickled soy sauce Lastly, I'll show you the soy sauce pickles Please keep that in mind Thank you
6 serving
Within 999 minutes
정연네집밥
Ingredients
  • oriental melon
    4kg
  • Soju
    2L
  • Bottled water
    1L
  • a sun-dried salt
    200g
  • brown sugar
    200g
  • thick soy sauce
    500ml
  • anchovy broth
    500ml
  • Soju
    500ml
  • Vinegar
    250ml
  • Starch syrup
    250ml
  • Garlic
    100g
  • onion
    2ea
  • Paprika
    1ea
  • Cheongyang red pepper
    5ea
Video
Cooking Steps
STEP 1/4
First, cut the end of 4kg of Korean melon
Then cut the small melon in half
Cut the big one into four pieces
Then, scoop out the seeds with a spoon
You have to dig up the seeds to put in the pickles
It's not too soft So pay attention
Then, remove the seeds
Wash it thoroughly with water. Not boiling
It's pickled Korean melon, so you can wash it with water
And cleanly washed Korean melons in a basket
Turn it over and let go of the water
STEP 2/4
Drain pickled Korean melon for two days
The Korean melon is soft and tender. Soju only
Add 1L of bottled water without losing moisture
Mix it together to get rid of the moisture
And it also acts as a preservative and removes moisture
I'm going to add bay salt. And it's sweet
If you add brown sugar to remove moisture
It works, but you need to melt sugar and salt
You have to pour it in to lose moisture faster
So make sure to melt it all and pour it in
When you put in Korean melons, it's easy to lose moisture
Put it down so that it looks up
Pour the sauce in between
And put a melon on top of it
Repeat. After you put it all in
If you press it down and ripen it
I can, but I open the lid once a day
You have to drain the water with osmotic pressure
That way, you lose moisture in two days
Please flip it over
STEP 3/4
After two days, the pickled oriental melon that lost moisture
Don't wash it, but put it in the water
Let go of it. Pickled oriental melon is just water
It's gone. There's no liver
Seasoning is pear and ripening is
You have to make it happen
So, with the ingredients for the second seasoning ingredient
After mixing the sauce, the water
Put the oriental melon in the container first
Then, cut the vegetables
Put it in lastly-mixed
You can pour the sauce
I got enough sauce
I lost some moisture
I caught a lot of sheep When you put it in
Please keep in mind.
STEP 4/4
Completion of Korean melon pickles and refrigeration
Two days later, I checked the pickled Korean melon
It's very bouncy and it's ripened
If you eat it like this, it'll get salty
Put soy sauce and Korean melon pickles separately and refrigerate
You can keep it and eat it When you eat it
You can cut it according to your preference
I'm going to take the pickled Korean melon with soy sauce If you eat it like this, it'll be salty I'll put the pickled Korean melon separately You can keep it in the refrigerator When you eat it, you can cut it according to your taste
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