Side Dishes

Stir-Fried Watermelon Rind with Green Chili

Name: Stir-Fried Watermelon Rind with Green Chili
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 50 g Watermelon inner rind; 15 g Green chili pepper; 5 g Red chili pepper; 4 g Grapeseed oil; 1 g Salt (0.5 g to salt, 0.5 g to season)

수박껍질풋고추볶음

A thrifty Korean side dish of thinly sliced watermelon rind, lightly salted and quickly stir-fried with green and red chilies. Cut the flesh off before serving watermelon so the rind is ready to cook; stir-fry fast over high heat to keep it crunchy with minimal oil.

Stir-Fried Watermelon Rind with Green Chili

15mPrep

5mCook

1Serving

EasyLevel

🥘 Ingredients

Tap an ingredient to check it off.

Watermelon inner rind50 g

Green chili pepper15 g

Red chili pepper5 g

Grapeseed oil4 g

Salt (0.5 g to salt, 0.5 g to season)1 g

🧺 Korean ingredients in this recipe

Korean Chili PeppersFresh green and red chilies, from mild to Cheongyang

📘 Cooking basics for this recipe

Korean Knife Cuts: Julienne, Diagonal, Cubes and MoreThe six cuts Korean recipes use, and why each dish calls for its own shape

📝 Step-by-Step Instructions

Remove the green skin from the watermelon rind and julienne it thinly.

Stir-Fried Watermelon Rind with Green Chili — step 1

Sprinkle the rind with salt, let it sit briefly and squeeze out the water.

Stir-Fried Watermelon Rind with Green Chili — step 2

Halve the chilies lengthwise and remove the seeds.

Stir-Fried Watermelon Rind with Green Chili — step 3

Cut the seeded chilies into thick strips.

Stir-Fried Watermelon Rind with Green Chili — step 4

Heat the oil in a pan and stir-fry the rind and chilies briefly.

Stir-Fried Watermelon Rind with Green Chili — step 5

Season with salt to finish.

Stir-Fried Watermelon Rind with Green Chili — step 6

📊 Nutrition Facts (per serving)

41.2Calories (kcal)

1.2 gCarbs

0.6 gProtein

4 gFat

339.1 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.