The Korean melon is easily recognized by its bright yellow skin with white to pale yellow ridges. Due to its thin skin, the Korean melon is notoriously susceptible to bruising, cuts and a short shelf life, often less than a week. Traditionally, the entire fruit is eaten, including the skin and seeds, but this may not be desirable for all tastes. Korean melons can be prepared much in the same way as other small melons.
Rinse the Korean melon under warm, running water. Scrub the melon lightly with a vegetable scrubber to remove dirt.
Peel the yellow skin with a vegetable peeler, if desired. The skin is edible, but it may have a slightly bitter flavor, especially if the melon is not completely ripe.
Cut the melon in half lengthwise. Scoop out the seeds with a spoon and discard them.
Cut the melon halves into bite-size pieces, if desired. Once rinsed, cut and prepared, the Korean melons can be eaten.