Studies have shown the juice from bitter melon significantly reduces the risk of heart attack and stroke, and keeps your heart healthy. Usually vitamins get lost by being cooked, but not for bitter melon, which is why it’s perfect to cook Goya Champuru! 2. The amount of vitamin C in bitter melon is four times more than lemon and five times than tomatoes. Treats Skin Conditionīitter melon juice has powerful antioxidants with Vitamin C and A, which prevents premature skin aging, diminishes wrinkles, reduces acne, and helps in treating eczema. Even Japanese housewives started to cook Okinawan dishes at home.ĥ Health Benefits of Bitter Melon 1. The popularity of Okinawan food spread all over in mainland Japan, and we started to see more Okinawan restaurants popping up everywhere. Through NHK TV drama “Churasan” (ちゅらさん) broadcasted in 2001, many people became interested in Okinawan culture and visited Okinawa on vacation. Growing up in Yokohama (Tokyo area) between the 70’s and 90’s, Okinawan restaurants were rare to find and I had never had a chance to try Okinawan dish. Spam is not typically used in mainland Japan but Okinawan cuisine uses spam due to the influence from the US Navy. Some of the common ingredients include spam, pork, egg, bean sprouts, and bitter melon. Usually it contains tofu with some kind of vegetables, meat, or fish. Stir fry dishes are a big part of Okinawan cuisine. As you can probably guess, bitter melon is famous for its bitterness, but it is remarkably nutritious.Ĭhanpurū ( チャンプルー) refers to Okinawan stir fry dishes, meaning “something mixed” in Okinawan. It’s bitter melon or bitter gourd in English. Goya (ゴーヤ) is an Okinawan dialect for Nigauri (にがうり). Posted on Wednesday, February 20th, 2013 at 6:01 pm.Watch this video on YouTube What is Goya Champuru? Serve hot with rice and a few more side dishes if desired.Add green onion and remove from the heat.Add tofu and lower the heat to medium low.Add water and bring to a boil over hight heat and cook for 30 minutes.Combine the kimchi, hot pepper paste, kimchi juice, pork, and sugar in a heavy bottomed pot.1 package of tofu (14 ounces:396 grams), cut into bite sized cubes.½ pound of pork shoulder (or pork belly), cut into bite sized pieces.Make this soup and you’ll soon realize why Koreans make such a huge batch of kimchi at the kimjang: we can make hundreds of different delicious dishes with it. Oh, I’ll never forget the feeling of pressing down on the top of the kimchi in the onggi after taking some out! Then I’d take a stainless steel bowl out to the balcony and get some kimchi. When I made kimchiguk, the first thing I did was put on my long red rubber gloves. Like many Koreans living in apartments, I’d keep my onggi on the balcony. When I lived in Korea, I usually made winter kimchi in the beginning of December and would eat it until late March of the following year. It’s still the best time to make napa cabbage kimchi. Of course, nowadays we have vegetables all year long and electric refrigerators, but many Koreans still make winter kimchi in late November because napa cabbage is in season so it’s fresh, delicious and cheap. This kind of event was called a kimjang. To make sure the kimchi didn’t freeze over the winter, we stored it in onggi crocks and buried in the ground so the temperature was always above freezing and our families could eat nutritious kimchi all winter. Neighbors would get together right before winter starts and prepare huge batches of napa cabbage kimchi together, enough to last all of the families involved for the whole winter. : )īefore there were modern methods of preservation and farming in Korea, we had to prepare food for the long, cold winter when vegetables were hard to come by. It’s so delicious that I don’t pay attention to anything else, I just keep eating the soup and rice until it’s done. I don’t worry about making any other side dishes when I make kimchiguk. It’s great for the winter: nutritious, warm, and satisfying. You get the vitamins and minerals from well-fermented kimchi, and protein from pork and tofu. It’s called kimchiguk in Korean, is very easy to make and it’s a well-balanced “one pot meal” when served with rice. I’d like to introduce you to my family’s special kimchi soup recipe today.
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