Steps

1. Cut off both ends of the goya.
   🕒 02:34
2. Use a spoon to thoroughly remove the pith and seeds from the goya.
   🕒 02:44
3. Slice the goya as thinly as possible.
   🕒 03:10
4. Place the thinly sliced goya (300g) in a bowl, add 1 tsp salt, and rub well. [Chef's Tip!] The osmotic pressure of the salt removes moisture, reducing bitterness and grassy flavor.
   🕒 03:54
5. Cut the bacon into thin strips.
   🕒 04:21
6. Firmly squeeze out the moisture from the salt-rubbed goya. [Chef's Tip!] Squeezing out the moisture, which causes bitterness, tightens the flavor.
   🕒 06:55
7. Heat 1 tbsp olive oil in a frying pan, add 2 cloves garlic, and sauté. [Chef's Tip!] The aroma of garlic mellows the grassy flavor of goya.
   🕒 07:08
8. When the garlic starts to sizzle, add the 40g thinly sliced bacon and gently fry over low heat until the edges of the bacon are slightly crispy. [Chef's Tip!] Fry slowly over low heat to bring out the umami of the bacon. Frying it too crispy will cause the umami to dissipate.
   🕒 07:28
9. Add the squeezed goya to the pan with the fried bacon and sauté. [Chef's Tip!] Frying in oil helps to reduce the bitterness of goya.
   🕒 07:56
10. Add 5 shakes of MSG(Ajinomoto) to the sautéing goya. [Chef's Tip!] Adding umami components makes the bitterness less noticeable.
    🕒 08:06
11. Sprinkle with black pepper to taste, then add 2g bonito flakes powder, and sauté while adjusting the flavor. [Chef's Tip!] Black pepper removes grassy notes, and bonito flakes powder masks umami, completely eliminating any grassy taste. The aromas of garlic and bonito pair very well.
    🕒 08:18
12. Once sautéed, plate and serve.
    🕒 08:37