How to make Korean melon pickles without water (Altoran version)
Summer Byeolmi Side Dish Korean Melon Pickled Alto's Im Sung-geun recipe that you make in two days without water Let me introduce you to a luxurious side dish called Korean melon with sweet oriental melon scent and crunchy texture
6 serving
Within 999 minutes
냥냥
Ingredients
  • oriental melon
    8ea
  • baking soda
    2T
  • a sun-dried salt
    1T
  • Water
    200ml
  • a sun-dried salt
    1/3cup
  • Vinegar
    1/3cup
  • Soju
    1/3cup
  • Starch syrup
    600ml
  • Soju
    40ml
  • pickled Korean melon
    6piece
  • Red pepper powder
    1t
  • plum extract
    1/2t
  • Sesame oil
    1t
  • Garlic
    2piece
  • leek
    20g
  • Cheongyang red pepper
    1ea
  • Red pepper
    1/4ea
  • Sesame
    1t
Video
Cooking Steps
STEP 1/16
Please prepare Korean melons
STEP 2/16
Clean the sticky surface.
Please prepare water to wash
STEP 3/16
Wipe the surface clean with a soft cloth.
After wiping it off
Rinse thoroughly with cold water several times
STEP 4/16
Cut both sides of the melon and cut it in half
STEP 5/16
Remove all the seeds with a spoon
STEP 6/16
Stack them in a prepared container..
At this time, make sure that the skin is facing up on the floor
STEP 7/16
Please add the pickles
1/3 cup of bay salt
1/3 cup vinegar
1/3 cup of soju
600ml of starch syrup
Let's ripen it at room temperature for 2 days
STEP 8/16
a day later
STEP 9/16
Two days later
If the surface is wrinkled and dried well, it's done
Pickled oriental melon is done^^
STEP 10/16
I'm going to make pickled Korean melon
I'll prepare 6 pieces of pickled Korean melon
STEP 11/16
Cut it into small pieces, please
STEP 12/16
Put the pickled Korean melon into a cloth and squeeze it out
STEP 13/16
Prepare to season the pickled Korean melon with the sauce
Green onion song,
1/4 half of Cheongyang chili pepper / 1/4 of red chili pepper
Chop 2 garlic into small pieces.
STEP 14/16
Add 1t of red pepper powder, 1/2t of plum extract, 1t of sesame oil, and sesame seeds
Mix it well
STEP 15/16
Place well-seasoned pickled Korean melon in a bowl
STEP 16/16
The remaining Korean melon pickles
Throw away the pickles and put 40ml of soju in the refrigerator.
It's a dish that you eat with the skin, so please wash it thoroughly Instead of sugar, we use starch syrup to remove moisture and improve the taste and texture You have to squeeze the water out of the pickles and season them so that the texture is small It's better to eat pickles that aren't salty for more than 15 days
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