Desserts, Drinks & Baking

Pickled Korean Melon with Ricotta & Yuzu Dressing

Name: Pickled Korean Melon with Ricotta & Yuzu Dressing
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 110 g Korean melon (chamoe); 5 g Almonds; 15 g Ricotta cheese; 50 ml Boiling water; 1 g Salt; 2 g Sugar; 15 g Lemon juice; 2 g Olive oil; 5 g Yuzu marmalade (yuja-cheong)

참외지 리코타버무리

Ribbons of chamoe (Korean melon) lightly cured in its own seasoned juice, squeezed and served with ricotta, almonds and a lemon-yuzu olive oil dressing. The cured melon's flavor and ricotta season it with little sodium.

Pickled Korean Melon with Ricotta & Yuzu Dressing

35mPrep

5mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

Yuja-cheong (Yuzu Marmalade)Fragrant citron preserve for tea and dressings 🛒 Shop on Amazon

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📝 Step-by-Step Instructions

Peel and halve the melon, scoop out the seeds and squeeze their juice through cheesecloth.

Pickled Korean Melon with Ricotta & Yuzu Dressing — step 1

Shave the flesh thinly with a peeler and squeeze out the juice by hand.

Pickled Korean Melon with Ricotta & Yuzu Dressing — step 2

Mix the melon juice with 50 ml of boiling water and the salt and sugar.

Pickled Korean Melon with Ricotta & Yuzu Dressing — step 3

Add the shaved melon and cure in the fridge for 20 minutes.

Pickled Korean Melon with Ricotta & Yuzu Dressing — step 4

Make the dressing.

Pickled Korean Melon with Ricotta & Yuzu Dressing — step 5

Rinse the melon in cold water, squeeze dry, plate and serve with the ricotta, dressing and almonds.

Pickled Korean Melon with Ricotta & Yuzu Dressing — step 6

📊 Nutrition Facts (per serving)

203.9Calories (kcal)

16.3 gCarbs

5.4 gProtein

13 gFat

100.3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.