Winter Melon Stir-Fry with Clams

This winter melon recipe stir-fries tender melon with clams, garlic, and perilla oil to add Korean flavor. A quick, savory-sweet side dish or rice bowl.

Growing up in Korea, I remember my mother hauling home a huge green winter melon from the market. That always meant dinner would feature her stir-fried winter melon — often with clams, mussels, or shrimp.

One of my sisters would groan at the sight of it, but I couldn’t understand why. I loved its soft, almost sweet flesh and how perfectly it paired with seafood. With a little kimchi on the side, I could happily finish an entire bowl of rice.

My mother’s version was simple, lightly seasoned, and refreshing — a dish she often made in the heat of summer despite its name. If winter melon is hard to find, you might enjoy my radish with clams recipe, which offers a similar flavor using canned clams.

Winter Melon in Korean Cooking (Bak, 박)

In Korea, we call winter melon bak (박). It looks like a giant green gourd, and when it’s fully mature, its skin develops a pale, waxy coating — which is why it’s also nicknamed “wax gourd” or “ash gourd.”

Despite the name, it’s a summer fruit, harvested in late summer through early fall. The flavor is mild and refreshing, a little like cucumber, but it turns soft and almost sweet once cooked. That’s what makes it such a natural match with seafood in Korean home cooking.

Ingredients list and substitutes

• Winter melon: Easily found in Asian market. If winter melon is not available, Korean radish (mu) or even the firm white rind of watermelon can stand in with a similar texture.
• Clams: Fresh or frozen clams give the broth its clean, briny flavor. My mother often used Manila clams, but canned chopped clams or even mussels and shrimp work in a pinch.
• Perilla oil: A signature flavor in Korean home cooking. See my perila oil noodle dish for another idea. Its nutty, herbal aroma is unlike anything else, but if unavailable, sesame oil is the closest substitute.
• Korean tuna sauce : This fermented sauce deepens the broth with umami. If you don’t have it, fish sauce works as a good alternative.
• Salted shrimp (saeujeot):Adds a gentle salinity and complexity. Some cooks also use dried shrimp for a slightly different depth of flavor. in Korean soups and stir-fries for a burst of freshness.

Step-by-Step: Cooking Winter Melon with Clam

Peel away the thick green skin and scoop out the seeds. Thin slices are best; they soften quickly and soak up flavor.

Step 2: If using frozen clams, thaw and drain them well so the dish doesn’t become watery. I like to give them a rough chop for easier bites.

Step 3: Warm a little oil with perilla oil in your pan. The perilla oil gives that unmistakable Korean aroma. Stir-fry garlic and ginger until fragrant, then add the melon slices and a pinch of salt. Let them cook just until tender, about 2–3 minutes.

Step 4: Stir in the clams, Korean tuna sauce, and salted shrimp. Taste and adjust the seasoning as you go. Toss in green onion, a drizzle of sesame oil, and sesame seeds. Serve it warm with rice or as a light side dish to balance richer mains.