Every time my family had it for dinner, I’d put on a dramatic show of defiance, refusing to even touch it. I was certain there was no way something that bitter could be worth eating—until I discovered the magic of Bitter Melon Salad.
But, as I grew older, I found myself voluntarily seeking out that very bitterness—especially with the arrival of the summer heat. Now, I crave it like a madman.
Anyone who’s tried my bitter melon praises it. But honestly, there’s no big secret. The key lies in two things:
First, the soul of the dish is the fermented black bean sauce—a recent discovery of mine that’s incredibly fragrant and perfect for summer. It pairs beautifully with other cold dishes too, making it unbeatable.
Second, I always salt the bitter melon before I cook it. This simple step draws out excess moisture, which helps reduce its bitterness. 
Of course, some people feel that salting the melon takes away its crunch, and others (like my dad) argue that removing the bitterness defeats the purpose (though he’s still the one who takes the biggest bite).
So, whether you prefer it crunchy or bitter, the choice is yours.
Bitter melon may seem like an acquired taste, but when summer hits, there’s nothing better to cool your body and brighten your appetite.
Fermented Black Bean Bitter Melon Salad
Ingredients:
- 1 bitter melon, halved, seeds removed, sliced into strips (or rounds)
- 1/4 white onion, thinly sliced
- Salt (for salting the melon)
- 1 tablespoon cooking oil
- 1/2 tablespoon fermented black beans
- 1/2 tablespoon minced garlic
- 1/2 tablespoon white sesame seeds
- 1/2 teaspoon cooking oil
- 1/4 teaspoon white sugar
- 2 tablespoons light soy sauce
- 1 tablespoon vinegar
- 1 tablespoon fried peanuts (optional)
Instructions:
1、Cut the bitter melon in half, remove the seeds, and slice it into long strips (or rounds). Sprinkle with salt and let it sit for 30 minutes to draw out the water. Afterward, squeeze out the excess moisture and rinse it thoroughly.
Note: Some people prefer the melon crunchy, so the choice to salt it and soften the texture is up to you.
2、Boil a small pot of water over high heat. Add the bitter melon and blanch it for 1 minute, then quickly transfer to ice water for extra crispness.
3、Prepare the black bean sauce: In a pan over medium heat, add 1 tablespoon of oil, the fermented black beans, minced garlic, and sesame seeds. Stir-fry until fragrant, then remove from heat.
4、Add 1/2 teaspoon oil, 1/4 teaspoon sugar, 2 tablespoons soy sauce, and 1 tablespoon vinegar to the pan. Stir well to combine.
5、In a serving plate, place the blanched bitter melon, sliced onions, and optional fried peanuts. Pour the black bean sauce over and toss to combine.
There you have it—simple yet packed with flavors that are perfect for a hot summer day. Bitter melon has finally won me over, and I think it will win you over too.
