Sweet & Spicy Watermelon Kimchi – Roy Choi-Inspired Summer Banchan

An unexpected twist on Korean kimchi, with juicy watermelon, bold flavor, and a story that hits home..

Normally, I’m not a big fan of anyone — especially not celebrities.
But ROY CHOI? That’s different.

I’ve been a huge fan of Roy ever since I started cooking. The Chef Show has been my daily comfort — I’ve probably watched it more than a thousand times. His energy, his joy, his food — everything about it inspires me.

As a Korean-American chef, Roy’s story hits home. Growing up in LA, he blended his Korean roots with Mexican influences and created something completely his own. That mix — cultural, emotional, flavorful — reminded me that my own roots matter too, and they can show up in food, in design, in everything I create.

But it’s more than just entertainment. As a Korean living abroad, I often feel like I’m floating between worlds — not fully here, not fully there. Watching Roy cook, seeing how he stays rooted in his culture while embracing the world around him… it gave me permission to do the same.

To me, food is more than nourishment.
It’s memory.
It’s love.
It’s a common language.
It’s how I share who I am, even when words fall short.

So recently, I was watching his new Netflix series (with Love, Megan — Scene 1, Ep. 3 “Two Kids from LA”) and saw him making watermelon kimchi (!!) and fried chicken wings. OBSESSED.
Then I found the recipe in his new cookbook — and of course, I had to try it.

Total game-changer. I’ve been having it with sandwiches, but next time? I’m going full Roy Choi with his fried chicken and sweet chili sauce.

Thank you Roy Choi for reminding me that cooking is about more than technique or trends — it’s about heart. It’s about reclaiming where I come from, one dish at a time.
And it’s about sharing that love with others

B’s Secret

I just added a touch basil chiffonade — because that sweet herbal note? It works magic with the watermelon. Also, I had basil in my fridge. So why not?!

This isn’t just a banchan. It’s memory, summer, and identity — in one juicy, spicy bite.

This Did It!

• Don’t skip the fresh garlic + ginger — it gives depth to the paste.
  
• Use ripe, dense watermelon — avoid overly watery or mushy ones.
  
• Add basil just before serving for the freshest flavor hit.
  
• Store in the fridge and eat within 3–5 days — it’s best while still crisp.

 FAQS

Q: Can I use other fruits?
A: Yes! Of course, there is no right or wrong. Try crisp pears or green mango for a similar juicy-crunchy texture.

Q: How spicy is this?
A: Medium spicy — you can cut the gochugaru in half if you want it milder.