Watermelon Rind Namul with Beef Tongue
A unique summer dish featuring watermelon rind that has been salted, then stir-fried with aromatics and sesame oil to create a Namul, served wrapped in savory grilled beef tongue.
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🍳 Cooking Flow
Peel the green skin off the watermelon rind, slice thinly, and pickle with salt and a weight for 2 hours. → Coarsely chop the pickled watermelon rind and prepare green onions, garlic, and ground sesame seeds. → Stir-fry the green onions and garlic in oil, then add the pickled watermelon, sesame oil, and sesame seeds. → Wrap the watermelon Namul with the grilled beef tongue and enjoy.
Cooking Steps
Brief Cooking Order
Peel the green skin off the watermelon rind, slice thinly, and pickle with salt and a weight for 2 hours. → Coarsely chop the pickled watermelon rind and prepare green onions, garlic, and ground sesame seeds. → Stir-fry the green onions and garlic in oil, then add the pickled watermelon, sesame oil, and sesame seeds. → Wrap the watermelon Namul with the grilled beef tongue and enjoy.
Introduction
A unique summer dish featuring watermelon rind that has been salted, then stir-fried with aromatics and sesame oil to create a Namul, served wrapped in savory grilled beef tongue.
Step 1
Cut off the watermelon flesh, peel the hard green outer skin, and thinly slice the white part (including the pale pink layer near the flesh).
Step 2
Place the sliced rind in a container, sprinkle with approx. 2% salt, apply a weight, and let sit for about 2 hours to pickle.
Step 3
Mince the green onion and garlic, and grind the 1 tsp (5ml) of sesame seeds. Remove the pickled watermelon rind (approx. 100g) and chop coarsely.
Step 4
Heat 1 tbsp (15ml) of oil in a frying pan, sauté the garlic and green onion until fragrant, then add the chopped pickled watermelon and stir-fry together.
Step 5
Add 1 tsp (5ml) of sesame oil and the ground sesame seeds, stir-fry quickly, transfer to a plate, and let cool to room temperature (Watermelon Namul is complete).
Ingredients List
Important Notes
💡 If you leave a thin layer of the slightly pink flesh where it meets the rind, it adds a subtle sweetness to the final dish.
✨ Allowing the Namul to cool slightly after stir-frying helps the flavors meld, making it an excellent accompaniment to grilled meat.
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