Oriental Melon Pickle with Ricotta (Chamoeji Rikotta Beomuri)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Peel the melon, halve it, and scoop out the seeds; wrap the scooped-out seeds in a cheesecloth and squeeze out the juice.
2. Slice the flesh thin with a peeler, then squeeze out the juice thoroughly by hand.
3. Mix the melon juice with boiling water (50 ml) and the seasonings.
4. Add the thinly sliced melon flesh to the seasoned melon juice and pickle in the refrigerator for 20 minutes.
5. Make the sauce.
6. Rinse the pickled melon flesh in cold water, squeeze it dry, place it in a bowl, and serve with the sauce and almonds.