Making Korean melon salad with calories How to choose Korean mel
I'm Luna who cooks. These days, it's a good season to walk and run. But the sun gets stronger in the middle of the day, so you have to wear a hat or sunscreen. Everyone, do you know this? They say you need to put on sunscreen even on cloudy days. And when you exercise outdoors in the sun, you sweat and get thirsty! Since it's an outdoor activity like this, what kind of food should I eat before and after exercising? It's hydrating and UV protection! 31 Kcal per 100g of melon
4 serving
Within 30 minutes
춤추는루나
Ingredients
  • oriental melon
    2ea
  • Lemon juice
    2
  • olive oil
    1spoon
  • Oligosaccharide
    1spoon
  • Salt
    little
Cooking Steps
STEP 1/7
Did you know that the skin of a Korean melon has a lot of a Korean melon? So I'm going to add a little bit of the melon without peeling it all. That's why I washed it more clean. I put baking powder, rubbed it, soaked it in water for 5 minutes, and washed it clean in running water.
STEP 2/7
Cut off the tip of each end of the melon and peel off the yellow part, leaving a little bit as thick as you want.
STEP 3/7
Spoon out all the seeds inside the melon and make salad dressing with nectar or place in a separate bowl.
STEP 4/7
Press the hollow part of the melon into the filter and leave only the juice! There's a lot of juice coming out!
STEP 5/7
There's so much moisture in the melon! Add a pinch of salt, olive oil, and lemon juice to the Korean melon juice and rot.
STEP 6/7
Slice the Korean melon thinly!
STEP 7/7
I put salty tomatoes in the refrigerator for the color.
Sprinkle salad dressing. On top of the cut Korean melon, there's parsley powder!
If you bought a melon and it's not sweet at all, try making it into a salad like this! Sweet and sour oriental melon salad Even if it's not necessarily a bad melon, the visuals are great, so if you serve it as a guest dish, it's popular!
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