The crispy texture and the bitterness that spreads slowly. The bitter gourd that is in season now has high nutritional value and is reasonably priced, so I just buy a lot.


However, it is difficult to eat bitter gourd every day, so it is recommended to freeze the bitter gourd that cannot be used up. Here are two ways to adjust the bitterness to your liking.

There are two ways to adjust the bitterness

If you want to enjoy the crispy texture and bitterness, freeze it raw . Take the seeds and cotton, slice them into thin slices of about 5 mm, soak them in water, wipe off the water, and store them in a freezer bag.




If you want to reduce the bitterness, add the time and effort of boiling it in boiling water for about 20 seconds after cutting it. Put it in a colander and let it cool, wipe it dry, and store it in a freezer bag as well. Both can be made easier to use little by little by putting them as flat as possible and freezing them so that they do not overlap.




When cooking, you can use it frozen. When I fried and compared the two, the one that was boiled was less bitter when chewed, and it remained in the aftertaste. The boiled one has an impression that the texture is crunchy and slightly chewy.

Cooking methods other than champuru

Chanpuru dishes are a staple of bitter gourd that goes well with oil. In addition, it is recommended to stir-fry with mayonnaise because the bitterness will be mellow. Even if you put it in a curry that tends to have the same taste all the time, a summery accent is added.


It is said that the lighter the green color of bitter gourd, the less bitterness it has, so if you want to reduce the bitterness even a little, it is a good idea to compare it carefully at the time of purchase. No matter how hot it is, it's a lonely summer, so why not extend the end of summer by enjoying bitter gourd for a long time?