Hello fellow Korean food lovers, My mom has gifted me with a bunch of these… Goya, in Japanese, or to the English speaking world, Bitter Gourd/Melons. I think they’re called Yeoju in Korean. I’m from Okinawa, originally, so I can make some Goya champuru with one or two. But I have many… the Chinese would do a black bean stir fry with a protein. So I was wondering if anyone knows what Koreans would do with this? Because my research is coming up with just bitter melon namul. I was thinking I could make some meatballs/wanja and stuff it into rings of the Yeoju and then dust it with flour and dip that in egg and cook it on medium low like a Jeon. Or maybe slice it up and cook it in a Bokkeum stir fry with Bell Peppers & Onions. And then maybe pickle some of them. I know I can kimchi anything… should I kimchi some? They’re gonna become vegetable side dishes for my work meals… so many of them… 😭 But the silver lining is that it’s really good for the body. 🥺🥹
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Kimchi jjigae made 10 thousand km away, in Catalonia, with my homemade kimchi and local mushrooms called "girgoles". It's the first time I've done it and it turned out very good, I'm happy.
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My first meal since I landed un Seoul last night, not quite a Korean dish but I tried perilla leaf jeon 😊
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