Korean Melon Pickle (Korean Melon Soy Vinegar Brine)
Quick answer
- Total time
- 32 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Chamoe jangajji is a Korean summer pickle made by seeding firm Korean melon and slicing it into thin half-moons, then submerging the pieces in a cure of soy sauce, rice vinegar, and sugar.
Read more
Salting the slices and letting them sit for fifteen minutes before pickling draws out excess moisture, preventing the brine from becoming diluted and keeping the melon's characteristic crunch intact over time. Sliced fresh ginger added to the jar contributes a warm, faintly spicy undertone beneath the melon's cool sweetness. After two or more days in the refrigerator, the sweet, sour, and salty notes permeate the melon evenly throughout, making this a versatile seasonal banchan that can be served alongside rice or used as a sharp, tangy topping for cold noodles and summer salads. The leftover brine can be repurposed as a seasoning base for cold noodle sauce or seasoned vegetable dishes.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Halve 700 g of firm Korean melon and use a spoon to thoroughly scrape out the seeds, then slice the melon into thin 0.5 cm half-moons to maintain its crunchy texture.
- 2Season
Sprinkle 15 g of salt over the sliced melon and let it sit for 15 minutes to draw out excess moisture, then discard the liquid to prevent the brine from becoming diluted.
- 3Season
Pack the salted melon into a sterilized glass jar and distribute 15 g of sliced ginger evenly between the layers to infuse the melon with a warm and aromatic ginger fragrance.
- 4Season
Combine 200 ml soy sauce, 200 ml water, 120 ml vinegar, and 130 g sugar in a pot, then heat over medium until the sugar dissolves completely and the mixture comes to a boil.
- 5Prep
Remove the brine from the heat and cool for about 5 minutes until lukewarm before pouring it into the jar, ensuring that the melon slices are fully submerged to prevent oxidation.
- 6Season
Seal the jar and refrigerate for at least 2 days to allow the sweet, sour, and salty flavors to permeate the melon evenly, resulting in a crisp and refreshing seasonal side dish.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Thinly sliced chamoe Korean melon half-moons retain a firm snap through a 15-minute pre-salting.
- Finish cue
- Seal the jar and refrigerate for at least 2 days to allow the sweet, sour, and salty flavors to permeate the melon evenly, resulting in a crisp and refreshing seasonal side dish.
- Storage and reheating
- After two or more days in the refrigerator, the sweet, sour, and salty notes permeate the melon evenly throughout, making this a versatile seasonal banchan that can be served alongside rice or used as a sharp, tangy topping for cold noodles and summer salads.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
32min, 7 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
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