Fresh diet, melon salad (feat. paprika)
Korean melon is one of the flavors you can't leave out in summer. It is perfect for eating salty food because it has high moisture content and contains potassium, or for relieving thirst in summer, if you eat Korean melon on a salty day, your thirst disappears neatly, and if you eat sodium-rich or greasy food, you will find Korean melon. It is rich in folic acid, so it is good for pregnant women, and Kuklevitacin is good for anti-cancer, so I make and eat the hot melon salad fresh these days
1 serving
Within 5 minutes
낭만처자
Ingredients
  • oriental melon
    1-2ea
  • Paprika
    1/4ea
  • herbs
    little
  • Salt
    1little
  • olive oil
    1ts
  • Lemon
  • Orange
  • Tangerine
    1ts
  • Honey
    1ts
Cooking Steps
STEP 1/10
Ingredients Preparation >> Korean melon salad made with restaurant-style deals, pink pepper, red pepper, and lemon zest is also very pretty, but it is not an ingredient you always have, but a combination of Korean melon salad you like using ingredients you don't have at home. Instead of red peppercorn, I've been chopping sweet and moisturizing paprika and using orange juice instead of lemon juice. -However, olive oil is eaten raw, so I used extra vergine as much as possible in the salad.
STEP 2/10
Korean melon preparation >> Korean melon goes well with the crunchy salad texture rather than too soft. I won't remove the skin completely, so I washed it with baking soda, sprayed hot steam evenly, and washed it in purified cold water
STEP 3/10
Chopping Korean melons >> - Cut off the front and back ends of Korean melons and dig out the seeds in half. Don't throw away the seeds, but leave them in a strainer. - Cut the flesh into fine, thin slices, less than 0.5cm thick
STEP 4/10
The white part next to the seeds of the melon is called the placenta This is the most abundant part of the melon of folic acid and inorganic vitamins, so never throw it away. I'm going to use the placenta, which is sweet and full of folic acid like honey water, as a sauce. Please give it to the strainer.
STEP 5/10
Paprika Chopper >> - It's pretty even with red pepper (red pepper) like a restaurant, but it can be replaced with paprika or cherry tomatoes. - Romane is a paprika fan, and it's moist and sweet these days, so I chopped paprika and prepared it, and it was a perfect match with crunchy melon!
STEP 6/10
Making sauce >> The largest portion of the sauce is the melon itself!! It's sweet and delicious when there's a lot of sweet placenta (white part around the seed). Press the honey on the placenta, which is more delicious than the artificial sweetness, with a strainer to filter it out well.
STEP 7/10
They mix the amount of olive oil, lemon juice, salt, and a little syrup, but Romangne added orange juice and maple syrup because his family doesn't like lemon.
STEP 8/10
These days, Korean melons are so sweet and delicious that I lowered the percentage of the ingredients so that they have more honey than the sauce
STEP 9/10
Sprinkle paprika evenly over the thinly cut Korean melon
STEP 10/10
Pour the mixed sauce into the sliced Korean melon and it's done.
If you have herbs like dill or lemon peel zest besides paprika, it's good to go with it
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