Sweetened Kombu Bitter Melon
ID: bc93fb49...
This Sweetened Kombu Bitter Melon uses kombu for umami and pickled melon for sweetness. It requires no aromatics or black beans, braising the bitter melon until it is tender, refreshing, and flavorful. With a perfect balance of bitter and sweet, it is delicious both hot and cold—an excellent dish for the summer.
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🍳 Cooking Flow
Prepare the kombu dashi, and cut the bitter melon into 4-5 cm chunks after removing the seeds. → Heat oil in a pan, stir-fry the bitter melon and dried radish until fragrant. → Pour in the kombu dashi, pickled melon, and seasonings (black bean soy sauce, rock sugar), turn to medium-low heat, cover, and braise for 15 minutes. → Add the sliced kombu, turn to high heat, and gently stir-fry to reduce the sauce to about 20%. → Finally, add celery bits and chili slices, turn off the heat, and mix well using the residual heat before serving.
Cooking Steps
Brief Cooking Order
Prepare the kombu dashi, and cut the bitter melon into 4-5 cm chunks after removing the seeds. → Heat oil in a pan, stir-fry the bitter melon and dried radish until fragrant. → Pour in the kombu dashi, pickled melon, and seasonings (black bean soy sauce, rock sugar), turn to medium-low heat, cover, and braise for 15 minutes. → Add the sliced kombu, turn to high heat, and gently stir-fry to reduce the sauce to about 20%. → Finally, add celery bits and chili slices, turn off the heat, and mix well using the residual heat before serving.
Introduction
This Sweetened Kombu Bitter Melon uses kombu for umami and pickled melon for sweetness. It requires no aromatics or black beans, braising the bitter melon until it is tender, refreshing, and flavorful. With a perfect balance of bitter and sweet, it is delicious both hot and cold—an excellent dish for the summer.
Step 1
Prepare the kombu dashi. Bring 600cc of water to a boil, then turn off the heat. Add the kombu (cut into small strips) and steep for at least 20 minutes until the kombu is tender and the umami is released.
Step 2
Prepare the bitter melon. Remove the ends of the white and green bitter melons, halve them, and use a knife to scrape out the seeds and pith. Then, cut them into 4 to 5 cm chunks.
Step 3
Stir-fry the bitter melon. Heat 1.5 tablespoons of oil in a pan, add the bitter melon, and turn to medium heat. Sauté/pan-fry for about 1 minute until fragrant.
Step 4
Add dried radish. Add the cleaned dried radish and stir-fry with the bitter melon over medium heat for about 1 minute until fragrant.
Step 5
Pour in the kombu dashi. Pour the steeped kombu dashi into the pan (remove the kombu pieces first and set aside), then turn to high heat to bring to a boil.
Ingredients List
Important Notes
💡 Kombu dashi is better when 'steeped' rather than 'boiled'. Steeping allows the essence of the kombu to release slowly, resulting in a cleaner flavor and aroma; continuous boiling can create off-flavors.
💡 The basic steeping time for kombu is at least 20 minutes. If time permits, soaking for 1-2 hours is fine; as the water temperature drops, it does not affect quality and actually makes the kombu more tender and the broth more flavorful.
💡 Stir-frying the bitter melon until slightly golden effectively releases its aroma and reduces bitterness.
💡 During the sauce reduction stage, the bitter melon is already tender, so stir gently to avoid breaking it and to maintain a beautiful, intact shape.
💡 If using regular soy sauce instead of black bean soy sauce, it is recommended to halve the amount, as regular soy sauce is typically saltier.
✨ This dish is incredibly appetizing and delicious when cooled or chilled, making it a perfect staple side dish for the summer.
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