← Nouns Cooking · Korean

Ingredients

• 1 kg watermelon (about 1/4 of a large one)
• 6 Strawberries, halved (optional)
• ½ Korean (Asian) pear, cubed (optional)
• 1 tbsp Sugar
• 500 ml lemon-lime soda or Korean cider, chilled
• 120 ml Milk (optional)
• 1 handful Ice
• 1 tbsp Pine nuts (optional)

Method

1. Scoop the watermelon into balls with a melon baller or spoon, or cut it into cubes.
2. Scrape out the rest of the flesh, blend it and push it through a sieve to make about 250 ml juice. Stir in the sugar until it dissolves.
3. Put the watermelon balls, strawberries and pear in a large bowl (or the hollowed-out watermelon shell). Pour in the juice and soda and add plenty of ice.
4. For the creamy version popular in Korea, stir in the milk. Scatter with pine nuts and ladle into cups straight away, while it is fizzy and cold.

Tips

• The milk and pine nuts are optional; leave them out to keep it vegan and nut-free.
• Small chewy rice cake balls or a splash of omija tea are traditional extras.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari