[2] In modern South Korea, aehobak has largely replaced oriental pickling melon for making the dish, due to the latter vegetable's rarity.

[2] Other common ingredients include beef, shiitake or oyster mushrooms, and chapssal-bukkumi (pan-fried glutinous rice cake).

When wolgwa-chae is served in school meals, beef is often replaced with pork and bukkumi with tteokmyeon (rice cake noodles).

[2] To make the dish, the melon or replacement vegetable is seeded, thinly sliced, lightly salted, and squeeze-drained to remove moisture.

[3] When served, the dish may be topped with crushed pine nuts, chili threads, and egg garnish.