We teamed up for something we didn’t see coming: Korean cold noodles, served inside a watermelon.
A meal for when it’s too hot to cook
“Growing up in Korea, Korean cold noodles were my favorite way to cool down during the hottest summer days. So I thought, why not serve them inside my favorite summer fruit: watermelon? The result was INCREDIBLE.
The natural sweetness of the watermelon pairs perfectly with the tangy, savory broth, and every cold, slurpable bite feels like drinking A.C. Once you try this, you’ll never want to eat watermelon plain again.”
—James
What You’ll Need:
One baby seedless watermelon (3–4 pounds)
3 tablespoons soy sauce
2 tablespoons white wine vinegar
2 tablespoons gochujang
1 tablespoon Aleppo pepper flakes (or gochugaru)
1 tablespoons sugar
1 teaspoon kosher salt
8 ounces dried noodles—James used angel hair, but somyeon or naengmyeon work too.
To finish:
Ice, cucumber, cherry tomatoes, boiled egg, sesame seeds, and your favorite toppings
What To Do:
Slice the watermelon in half. Scoop out the insides and transfer flesh to a blender. Blend until smooth—strain for a less pulpy texture. You should have about 3 cups of juice. You can save the rinds and use them as bowls to serve this meal.
Transfer juice to a bowl. Whisk in the soy sauce, vinegar, gochujang, pepper flakes, sugar, and salt. Chill until ice cold.
Cook the noodles, then rinse under cold water until chilled. Divide noodles between two bowls (or watermelon halves). Pour over the chilled broth. Add a handful of ice, then top as desired.
James Park is a Brooklyn-based cookbook author, culinary producer, and food content creator. Trained at the International Culinary Center, he has worked with brands including The Kitchn, Eater, Food52, and BuzzFeed. He shares his love of Korean cuisine and culture through approachable, flavor-forward recipes. His first cookbook, Chili Crisp, was released in August 2023, and he creates content across social media.
