Remove the melon’s green skin and discard seeds. Slice the melon thinly to bite size pieces.
Heat oil and perilla oil in a skillet over medium-low heat. Add garlic and ginger and stir-fry until fragrant. Add the melon slices and salt, cook until tender stirring occasionally, about 3-4 minutes.
Add clams, Korean tuna sauce, salted shrimp, and toss. Taste and season with more salt according to your taste.
Add green onion, sesame oil, toasted sesame seeds, and heat through. Serve warm or at room temperature with rice as a rice bowl or serve as a side dish to any main course.