@lebang

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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