Steps

1. Cut 2 pieces of goya in half lengthwise, then cut each half lengthwise again.
   🕒 01:04
2. Remove the pith and seeds from the goya. This is the key! Not only the pith but also the peel can cause bitterness.
   🕒 01:30
3. Slice the goya into 3mm to 5mm thick half-moons.
   🕒 02:04
4. Add 2 tsp of sugar for pre-treatment and 1 tsp of salt for pre-treatment to the sliced goya and gently mix. This is the key! Avoid rubbing as it can break the goya. Adding sugar helps draw out bitterness faster through osmosis.
   🕒 02:33
5. Once the salt and sugar have melded, let it sit for 10 minutes.
   🕒 03:46
6. Rinse the goya that has been sitting for 10 minutes under running water and drain in a colander. This is the key! This step removes bitterness and astringency.
   🕒 03:55
7. Bring water to a boil in a pot and add the drained goya.
   🕒 04:26
8. Heat on high heat, and once it reboils, blanch for 30 seconds. This is the key! Be careful not to overcook, or it will become too soft.
   🕒 04:43
9. Turn off the heat, drain the goya in a colander, and cool under running water.
   🕒 05:03
10. Wrap the cooled goya in a kitchen cloth and squeeze out the water firmly, without crushing it. This is the key! Too much moisture will dilute the flavor, so squeeze out as much as you can without breaking it.
    🕒 05:23
11. Wash the pot, add 80g of sugar, 3 tbsp of soy sauce, and 2 tbsp of vinegar, and heat. This is the key! Adding vinegar makes it refreshingly light.
    🕒 06:03
12. Once the sugar has dissolved, add the squeezed goya.
    🕒 06:38
13. Simmer over medium to low-medium heat, stirring occasionally, until the moisture evaporates.
    🕒 06:54
14. Once most of the moisture is gone, turn off the heat. This is the key! It's okay if a little moisture remains, as the okaka and sesame seeds will absorb it.
    🕒 07:45
15. Add 6g of okaka and 1 tbsp of toasted white sesame seeds and mix well.
    🕒 07:50
16. Transfer to a serving dish. Store any leftovers in an airtight container and refrigerate after cooling. This is the key! It can be stored in the refrigerator for about 1 week. For longer storage, wrap in plastic wrap, place in a sealed bag, and freeze, but consume within a few days as the bitterness and aroma may fade.
    🕒 08:12