Steps

1. Trim the ends of Goya (Bitter Melon) 1/2 (approx. 120g).
   🕒 00:48
2. Use a spoon to scrape out the pith and seeds from the center of the Goya.
   🕒 00:56
3. Slice the Goya, after removing the pith and seeds, into 5mm thick rounds.
   🕒 01:05
4. Add 1/4 tsp salt to the sliced Goya, mix well, and let it sit for 10 minutes. [Key Tip] Salting draws out the characteristic bitterness of Goya.
   🕒 01:12
5. Finely chop 3 sausages into 2-3mm thick pieces.
   🕒 01:21
6. Crack 2 eggs into a bowl and whisk them.
   🕒 01:26
7. Rinse the salt off the salted Goya under running water and pat it dry with a paper towel.
   🕒 01:38
8. Lightly coat the dried Goya slices with all-purpose flour as needed.
   🕒 01:51
9. Heat vegetable oil in a frying pan over medium-low heat.
   🕒 02:08
10. Arrange the flour-coated Goya slices in the frying pan. [Key Tip] Slicing the Goya to a thickness of 2-5mm retains a pleasant bitterness and makes it delicious. If sliced too thick, they can overcook.
    🕒 02:22
11. Spoon the chopped sausage and whisked egg mixture into the hollow centers of the Goya slices. [Key Tip] Filling the Goya's holes with sausage and egg mellows the bitterness and enhances the flavor.
    🕒 02:36
12. Cover with a lid and steam-fry over medium heat for 1 minute 30 seconds to 2 minutes.
    🕒 02:51
13. Once the egg mixture is set, sprinkle salt and pepper to taste over the Goya and flip.
    🕒 03:14
14. Cook the other side until golden brown.
    🕒 03:29
15. Dip the cooked Goya back into any remaining egg mixture and cook both sides to use up the rest of the egg.
    🕒 03:42
16. Once both sides are golden brown, transfer to a plate to serve. It's ready!
    🕒 04:01
17. [Key Tip] If you find the bitterness of Goya too strong, using a concentrated soy sauce-based condiment like mentsuyu (noodle soup base) or ponzu sauce is recommended.
    🕒 07:34