English
Stir-fried Watermelon Rind with Green Chili Peppers

Photo: Korea Ministry of Food and Drug Safety

South Korea

Stir-fried Watermelon Rind with Green Chili Peppers

수박껍질풋고추볶음

Side dish · Stir-fried

Side dishesCourse
41kcal · per serving
2/5Spice
🌱 VeganGluten-free
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Recipe

Stir-fried Watermelon Rind with Green Chili Peppers

🌶 Spicy 2/5VeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1
  • watermelon inner rind수박 속껍질
    50 g
  • green chili pepper풋고추
    15 g
  • red chili pepper홍고추
    5 g
  • grapeseed oil포도씨유
    4 g
  • salt소금(0.5g for curing, 0.5g for seasoning)
    1 g

Nutrition per serving

41kcal
1.2gCarbs
0.6gProtein
4gFat
339.1mgSodium

Steps

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

  1. Remove the green part of the watermelon rind and cut it into thin strips.
  2. Sprinkle the julienned watermelon rind with salt, cure lightly, and squeeze out the moisture.
  3. Cut the chili peppers in half lengthwise and remove the seeds.
  4. Cut the seeded chili peppers into thick strips.
  5. Heat oil in a pan and lightly stir-fry the watermelon rind and chili peppers.
  6. Season with salt and finish.
💡 TipIf you cut off only the flesh when eating watermelon, the rind is easy to use for cooking. - Quickly stir-frying over high heat cooks it crisp and keeps oil use to a minimum.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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