Aug 10, 2020

It should come as no surprise by now that you can kimchi pretty much everything. Don’t believe us? The New York Times basically considers “kimchi” a verb—as in, to kimchi something.

While conventional kimchi is made with napa cabbage, in Korea where the delicacy originated from, there are other types of this fermented dish made with radishes, scallions and cucumbers. Just think of the banchan side dishes served together with the meats you grill in a Korean barbecue.

[READ:6 benefits of eating kimchi]

Taking off from this, Mission, a contemporary Asian restaurant popular in New York City, just made a new kimchi discovery, one made with watermelon. And we are not just talking about the flesh of the fruit. 

Danny Bowien shared on his Instagram page this experiment with the concoction now on its fifth day. The watermelon kimchi, which they made with two percent salt, is “fizzy at the rind while the flesh is super squishy with insane texture and flavor.” Bowien also shared that this version of the Korean side dish is vegan, opting to substitute fish sauce with something plant-based.

First day of curing watermelon with salt, onion, radish and gochugaru. Photos by @eatatmission on Instagram

Mission made its watermelon kimchi with salt, onion, radish and gochugaru or Korean pepper flakes, which is sweeter than it is spicy.

View this post on Instagram

The only time Bon Appétit food editor at large Carla Lalli Music panics in the kitchen is when she runs out of specific ingredients—one of which is kimchi. Her paranoia is warranted as the Korean fermented cabbage side dish is versatile enough to be eaten in a variety of ways other than on its own. ⁣ ⁣ Because it’s slightly spicy, it adds a zing to anything it touches like rice (hello, kimchi rice). It pairs well with cheese, too, hence this grilled cheese recipe.⁣ ⁣ This recipe requires you to squeeze the juices out of the cabbage to avoid the bread from sopping it up. Don’t throw the juices, though. It makes an excellent tequila chaser, according to Carla.⁣ ⁣ Photo by our associate editor @christianjsanjose⁣ #nolisoliph

A post shared by nolisoli.ph (@nolisoli.ph) on

[READ: Recipe: Kimchi Shirataki Noodles]

This leads us to think: by the same manner, could we then kimchi (v) our very own upo (bottle gourd) or even kundol (wintermelon)? Hmm. BRB

 

Header photo courtesy of Danny Bowien and Mission NYC

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Read more:

6 benefits of eating kimchi

When you’re craving kimchi and noodles, this is what you should make

Who says kimchi and soba noodles don’t go together?

TAGS: danny bowien kimchi mission new york recipe watermelon kimchi