Chamoe (Korean Melon) Jangajji - The Soju and Corn Syrup Combination Keeps Them Perfectly in the Fridge for a Long Time

Steps

1. 1

   The skin of chamoe has a lot of impurities, so mix fruit-washing baking soda and sea salt in a 2:1 ratio in water, wash the melons thoroughly, and rinse several times.

2. 2

   When drying, use a soft cloth or paper towel carefully - any scratches on the skin can cause bitterness.

3. 3

   Cut off both ends of each chamoe, cut in half lengthwise, and scoop out the seeds with a spoon.

4. 4

   Place the chamoe skin-side down in a container, sprinkle with 0.5 cup sea salt, then pour in 0.5 cup vinegar, 3 cups corn syrup, and 1 cup soju.

5. 5

   Close the lid and leave at room temperature for 1-2 days, then refrigerate. When eating, take out a chamoe, slice it, and enjoy with 1 tablespoon of plum syrup and a sprinkle of sesame seeds.

6. 6

   For Korean melon fresh salad, halve 2 chamoe, scoop out the seeds, peel them, and julienne.

7. 7

   Toss the julienned chamoe with 2T sea salt, marinate for 10 minutes, rinse thoroughly several times, then squeeze out the moisture.

8. 8

   Toss the squeezed chamoe with half a julienned onion, 2T vinegar, 2T corn syrup, 2T gochugaru, 1T minced garlic, and whole sesame seeds.