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Have you had so many Korean melons that you couldn't eat them all and ended up throwing them away because they went bad, or simply peeling and eating them? Today, I’m sharing some great tips on how to keep Korean melons crisp all year round and how to utilize even the flesh that you might have otherwise thrown away to transform it into a dish the whole family will love. ** Video Key Tips Making wrinkled and crunchy Gochujang pickles by pickling Korean melons in salt, soju, vinegar, and corn syrup for 3 days Making sweet and sour soy sauce pickles with plum syrup and soy sauce Making salad dressing and healthy Korean melon milk using discarded melon pulp Drying pickled melons and mixing them with Gochujang allows for long-term storage Ingredients 1.5kg Korean melons (6 pieces), 1/2 cup sea salt (75g), 1/2 cup soju, 1/2 cup vinegar, 1/2 cup corn syrup, a pinch of sesame seeds, 1 tablespoon Gochujang Korean Melon Pickles: 1kg Korean melons (6 pieces), 3 cups plum syrup, 1 1/2 cups brewed soy sauce, 1 tablespoon lemon juice Using Melon Pulp: Milk, wild strawberries (optional) Please subscribe, like, and turn on notifications. Thank you! *Using Melon Pulp* #KoreanMelonDishes #PickledKoreanMelon #SideDishes #HomeCooking #CookingTips #KoreanMelonStorage #Pickles #DietManagement #HealthyCooking #Sujin'sKitchen