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by calvin » Sun Feb 25, 2018 4:58 pm
Local Korean market has these. What parts of these "melons" are to be avoided?
And, wow, Korean spinach rocks...much more robust than the typical variety found elsewhere. $0.99/lb.
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calvin
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by Lyndzie » Sun Mar 04, 2018 1:57 pm
I LOVE the Korean spinach. Great flavor and texture.
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Lyndzie
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by surrealchereal » Wed Mar 07, 2018 9:04 am
I don't like bitter melon, I guess it's an acquired taste. My Asian friend uses it in soups and stir frys. I didn't know about Korean spinach, I'm going to look for it!
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by fulenn » Sat Mar 10, 2018 8:49 am
I usually scrape the pith and seeds out and cook the flesh. I salt the melon like I would if I was making eggplant--salt, sit, rinse. It isn't that bitter, but that is only my opinion.
Enjoy!
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