Gowun Kakmachy

Select perfectly ripe sweet melons, cut in half and remove all seeds and soft pulp from the center cavities.

Slice the melon flesh into long thin strips about one centimeter thick, keeping the pieces as uniform as possible.

Lay the strips on clean drying racks in full sun or hang them on strings in a well-ventilated dry warm area.

Turn the strips daily and protect them from insects, allowing them to dry for four to five days in the hot sun.

The dried melon is ready when the strips are pliable and chewy with a deep amber color and concentrated sweetness.

Store in a cool dry place and serve as a natural sweet snack, tearing pieces off to eat with green tea.