Bitter Melon & Kimchi Crisps with Gochujang Aioli

Instructions

1. 1

   Wash and thinly slice the bitter melon into rounds, about 1/8 inch thick. Remove seeds and pith.

   ~5 min
2. 2

   In a large bowl, toss the bitter melon slices with salt to draw out moisture. Let sit for 10 minutes, then pat dry thoroughly with paper towels.

   ~10 min
3. 3

   Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).

   ~10 min
4. 4

   Fry the bitter melon slices in batches until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels.

   ~8 min
5. 5

   While the bitter melon fries, finely chop the kimchi. In a small bowl, whisk together mayonnaise, gochujang, and garlic powder until smooth.

   ~2 min
6. 6

   To assemble, arrange the fried bitter melon crisps on a serving plate. Sprinkle with chopped kimchi and dollop or drizzle with the gochujang aioli.

   ~2 min