Watermelon Crudo Recipe

Name: The Laurels Watermelon Crudo Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 0.75 lb seedless watermelon; 0.25 tsp kosher salt; 2 tbs gochujang (Korean red chili paste); 1 tbs rice vinegar; 0.5 tbs light soy sauce; 0.5 tsp sesame oil; 1 tsp honey; 0.5 tbs fresh lime juice; 0.5 tsp grated fresh ginger; 0.5 tsp minced garlic; 0.5 cup thinly sliced cucumber (about 1/4" thick); 2 tbsp thinly sliced red onion; 1 tsp toasted sesame seeds (white or black); 2 tbsp micro cilantro or cilantro leaves; 1 tsp extra-virgin olive oil; 0.125 tsp freshly ground black pepper; 0.5 tsp optional: thinly sliced jalapeño

Inspired by The Laurel

Time45m

Serves4

Gochujang marinated watermelon

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Watermelon

3/4 lb seedless watermelon

1/4 tsp kosher salt

Gochujang Marinade

2 tbs gochujang (Korean red chili paste)

1 tbs Rice vinegar

1/2 tbs light soy sauce

1/2 tsp Toasted sesame oil

1 tsp Honey

1/2 tbs Fresh lime juice

1/2 tsp grated fresh ginger

1/2 tsp minced garlic

Finish & Garnish

1/2 cup thinly sliced cucumber (about 1/4" thick)

2 tbsp thinly sliced red onion

1 tsp toasted sesame seeds (white or black)

2 tbsp micro cilantro or cilantro leaves

1 tsp extra-virgin olive oil

1/8 tsp freshly ground black pepper

1/2 tsp optional: thinly sliced jalapeño

Method

Watermelon

Prepare watermelon

Trim rind from the watermelon and cut into 1/4- to 1/2-inch thick rounds or bite-sized triangles. Aim for uniform pieces so they marinate evenly. Place cut watermelon in a single layer on a rimmed tray or shallow bowl and sprinkle with 1/4 tsp kosher salt. Let sit 5 minutes, then gently blot any excess moisture with paper towel.

Gochujang Marinade

Make marinade

In a small bowl, whisk together 2 tbs gochujang, 1 tbs rice vinegar, 1/2 tbs light soy sauce, 1/2 tsp sesame oil, 1 tsp honey, 1/2 tbs fresh lime juice, 1/2 tsp grated ginger, and 1/2 tsp minced garlic until smooth and glossy. Taste and adjust: add up to 1/2 tbs more rice vinegar or 1/2 tsp more honey to balance heat and acidity if desired.

Marinate watermelon

Place the blotted watermelon pieces into a shallow nonreactive dish. Spoon the gochujang marinade over the watermelon, using a silicone spatula to gently toss so each piece is lightly coated but not swimming in sauce. Cover and refrigerate for 20–30 minutes to let flavors penetrate; do not exceed 1 hour to avoid overly soggy fruit.

Finish & Garnish

Assemble and garnish

Arrange marinated watermelon pieces on a chilled serving plate. Scatter 1/2 cup thinly sliced cucumber and 2 tbsp thinly sliced red onion evenly over the watermelon. Drizzle 1 tsp extra-virgin olive oil over the top. Sprinkle 1 tsp toasted sesame seeds and 2 tbsp micro cilantro or cilantro leaves. If using, add thin slices of jalapeño sparingly for extra heat. Finish with a light grind of 1/8 tsp black pepper.

Serving notes

Serve immediately while chilled. This crudo is best consumed within 1 hour of marinating to retain texture. Leftovers can be stored covered in the refrigerator up to 24 hours but watermelon texture will soften.