Cucumber & Melon Muchim
August 3, 2026
This is one of Perilla's most popular summer banchan. It's light, refreshing, and the perfect accompaniment to grilled meats, or simply enjoyed as a side dish with drinks.
In this Recipe
Ingredients
Cucumber About ⅔ cup, chopped/sliced
Salt ⅓ teaspoon
Melon About 1 cup, chopped
Gochugaru (Korean chile flakes) About 1½ tablespoons
Garlic, finely minced About 1 teaspoon
Rice Vinegar About 1 tablespoon + 1 teaspoon
Sesame Oil To taste
Sesame Seeds To taste
Purslane For garnish
Steps
- Cut the cucumber into oblique (roll) cuts.
- Toss with the salt and let sit for 30 minutes.
- Cut the melon into the same shape and size as the cucumber.
- Lightly squeeze any excess moisture from the cucumber, then combine it with the melon in a mixing bowl.
- Add the garlic, gochugaru, and rice vinegar. Toss gently by hand until everything is evenly coated.
- Finish with a drizzle of sesame oil.
- Transfer to a serving bowl and garnish with purslane and sesame seeds before serving.
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