Korean Melon Fresh Salad - Just Pickle, Squeeze Out Moisture, and Toss

Steps

1. 1

   Halve 2 Korean melons, scoop out the seeds, peel the skin, and shred into thin strips.

2. 2

   Mix the shredded melon with 2 tablespoons of sea salt, let pickle for 10 minutes, then rinse multiple times and wring out moisture well.

3. 3

   Add half an onion (shredded), 2 tablespoons of vinegar, 2 tablespoons of starch syrup, 2 tablespoons of red pepper powder, 1 tablespoon of minced garlic, and whole sesame seeds to the drained melon, and toss well.