Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
12 hr 20 min
Prep:
20 min
Inactive:
12 hr
Yield:
about 4 cups
Level:
Easy
Total:
12 hr 20 min
Prep:
20 min
Inactive:
12 hr
Yield:
about 4 cups
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Sprinkle the watermelon rind with the salt and toss to combine. Set aside for 30 minutes until the moisture has drawn out. Drain the rind and pat dry on a paper-towel-lined baking sheet.

Add 1 cup of the watermelon flesh, fish sauce, sugar, garlic, ginger and onion to a food processor. Pulse until combined. Transfer to a bowl and stir in the Korean chili flakes. Add the drained watermelon rind and the scallions and toss to combine. Transfer to a jar and let it rest for at least 12 hours before serving.

My Private Notes

Add a Note
More from:

Labor Day

Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Watermelon Salsa

Recipe courtesy of Trisha Yearwood

Watermelon Fruit Basket Cake

Recipe courtesy of Food Network Kitchen

Watermelon and Mint "Agua Fresca" (Fresh Fruit-Blended Water)

Recipe courtesy of Marcela Valladolid

Watermelon Keg

Recipe courtesy of Food Network Kitchen

Watermelon Jerky

Recipe courtesy of Food Network Kitchen

Watermelon Slushy

Recipe courtesy of Food Network

Watermelon Shark

Recipe courtesy of Food Network Kitchen

Watermelon Spaceship

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories