📝 About This Recipe
Celebrate the peak of summer with this vibrant salad featuring Chamoe, the iconic Korean yellow melon known for its crisp, pear-like texture and honeyed sweetness. This dish balances the melon's delicate floral notes with a zesty, slightly spicy dressing and savory pops of toasted sesame and fresh herbs. It is a refreshing, cooling masterpiece that perfectly captures the 'sweet-salty-spicy' harmony essential to Korean seasonal cuisine.
🥗 Ingredients
Main Ingredients
- 2 medium Chamoe (Korean Melon) (firm, bright yellow with deep white grooves)
- 1/2 large English Cucumber (thinly sliced into half-moons)
- 3 pieces Red Radishes (shaved paper-thin)
- 1/4 small Red Onion (very thinly sliced)
Spicy Lime Vinaigrette
- 2 tablespoons Rice Vinegar (unseasoned)
- 1 tablespoon Fresh Lime Juice (about half a lime)
- 1 tablespoon Honey or Agave Nectar (to balance the acidity)
- 1 teaspoon Light Soy Sauce (for a hint of umami)
- 1 teaspoon Gochugaru (Korean Red Chili Flakes) (adjust to preferred heat level)
- 1 teaspoon Toasted Sesame Oil (high quality)
- 2 teaspoons Toasted Sesame Seeds (crushed slightly to release oils)
Herbs & Garnish
- 1/4 cup Fresh Mint Leaves (torn into small pieces)
- 2 tablespoons Fresh Cilantro or Perilla Leaves (roughly chopped)
- 1 pinch Flaky Sea Salt (for finishing)
- 1 stalk Green Onion (thinly sliced on a bias)
👨🍳 Instructions
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1
Begin by preparing the Chamoe. Wash the melons thoroughly under cold water to remove any wax or residue from the skin.
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2
Using a Y-peeler, peel the yellow skin off the melon in alternating strips, leaving some yellow skin for a beautiful striped visual effect, or peel completely if you prefer a softer texture.
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3
Cut the melons in half lengthwise. Using a small spoon, gently scoop out the central seed cavity. Note: The pith around the seeds is very sweet; you can strain this juice into your dressing for extra flavor if desired.
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4
Slice the melon halves crosswise into 1/4-inch thick crescents. Place them in a large chilled mixing bowl.
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5
Slice the English cucumber into thin half-moons and add to the bowl with the melon.
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6
Soak the thinly sliced red onions in a small bowl of ice water for 5 minutes to remove their harsh bite, then drain and pat dry before adding to the melon.
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7
In a small glass jar or bowl, whisk together the rice vinegar, lime juice, honey, soy sauce, and Gochugaru until the honey is fully dissolved.
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8
Slowly drizzle in the toasted sesame oil while whisking constantly to create a light emulsion.
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9
Stir in the toasted sesame seeds and the sliced green onions into the vinaigrette.
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10
Pour the dressing over the melon and cucumber mixture. Toss very gently with clean hands or silicone tongs to coat without bruising the fruit.
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11
Add the torn mint, cilantro (or perilla), and shaved radishes. Give it one final, light toss.
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12
Transfer the salad to a chilled serving platter, ensuring the colorful radish and herbs are visible on top.
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13
Finish with a light sprinkle of flaky sea salt to make the melon's sweetness pop.
💡 Chef's Tips
Choose melons that feel heavy for their size and have a sweet, fragrant aroma at the stem end. If you cannot find Chamoe, a crisp Honeydew or Galia melon makes a suitable substitute. Do not dress the salad more than 10 minutes before serving, as the salt will draw out the melon's water and make it lose its crunch. For an extra kick, add a half-teaspoon of grated ginger to the vinaigrette for a warming undertone. To keep the salad extra crisp, ensure all your vegetables and the melon are well-chilled in the refrigerator before assembly.
🍽️ Serving Suggestions
Serve alongside grilled Bulgogi or spicy pork belly to provide a cooling contrast to the richness of the meat. Pairs beautifully with a chilled glass of dry Riesling or a crisp Korean Lager. Enjoy as a light lunch with a side of steamed white rice and seasoned seaweed (Gim). Add a few cubes of creamy feta or goat cheese for a Mediterranean-Korean fusion twist. Serve as a palate cleanser between courses of a traditional Korean BBQ feast.