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Chung's K Food
By Chung's K Food

Watermelon Rind Pickles (Korean Jangajji)

7 steps
Prep:10minCook:10min
Here’s a great way to turn leftover watermelon rind into delicious Korean-style pickles! They’re sweet, tangy, and perfect with rice or Korean BBQ.
Updated at: Fri, 18 Jul 2025 13:12:08 GMT

Nutrition balance score

Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
9
Low

Nutrition per serving

Calories52.3 kcal (3%)
Total Fat0.1 g (0%)
Carbs12.2 g (5%)
Sugars11.3 g (13%)
Protein1.6 g (3%)
Sodium710.6 mg (36%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Peel off the green skin and red flesh, and cut the white rind into thick slices.
Step 2
Add ½ cup of sugar to 500g (1 lb) of rind, mix well, and let it sit for 2 hours.
Step 3
After 2 hours, drain and save the liquid — it’s packed with flavor! Place the rinds into a clean glass jar.
Step 4
For the Pickling Brine: Use the drained liquid (about 1 cup). If it’s not enough, add a little water to make 1 cup. Add ½ cup of soy sauce, ½ cup of vinegar, and bring it to a boil. For extra sweetness, add 2 tbsp more sugar.
Step 5
Optional: Add some sliced red or green chilies for a spicy kick.
Step 6
While the brine is still hot, pour it over the rinds in the jar.
Step 7
Let it chill in the fridge for a day. That’s it! These crunchy pickles are perfect for everyday meals.

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