Goya Chanpuru Recipe

Goya Chanpuru (mixed in Okinawan Hogen) is a traditional Okinawan dish.  There are many ways to make Chanpuru since its essentially just a mix of whatever you’d like.  Below is one method for making Goya Chanpuru.   You can add any other vegetables you like, or try it with the ones I put in.  When cooking I usually just eyeball everything and I suggest you do the same.  The numbers below are really just a guesstimate since I’ve never measured it.  Feel free to try it on your own!


  • 1 Goya (bitter melon) cut and cleaned (see directions below)
  • Extra Virgin Olive Oil
  • 1/2 carrot cut into thin ‘twigs’
  • 1/2 onion cut roughly
  • 1/2 piman (green pepper)
  • 1/2 pack mushrooms
  • 1 or 2 egg(s)
  • small can spam (cut into long blocks) or other protein (can substitute ham or tofu)
  • Garlic
  • 1/2 packet dashi (Japanese seasoning containing seaweed and fish flakes)
  • 3 tbs Soy Sauce


Prepare the goya:  Take the goya and cut off both ends.  Then slice the goya lengthwise down the center.  Using a spoon, scoop out the seeds and white membrane that holds them together.  Next slice the goya halves thinly so you end up with little crescent-shaped goyas.   Next put the goya into a bowl containing salt water mixed with a little bit of mayonnaise (this sounds weird but it helps to remove some of the bitterness). Let the goya soak for a few minutes then rinse it to remove any left over mayonnaise.

Make the Chanpuru:  Ok, now that you have the goya drying and ready to use … Get a big fry pan ready and throw in some oil (enough to just barely coat the bottom of the pan, you can add more later if you need, I suggest extra virgin olive oil).  Use a moderately high heat, the higher the better but then you really have to watch what you’re doing so you don’t burn stuff.  For your first time, try a medium flame, it will take longer but black isn’t very tasty. Throw in the carrots once the oil is starting to heat, then let them cook for a minute or so.   Once the carrots are underway you can add in the onions and peppers.  Let those three veggies cook for another minute then add in the goya.

Be sure to keep everything well mixed with either long chopsticks or (if you’re talented) by tossing everything in pan.  Add in the rest of your vegetables and the protein.  Once everything looks relatively cooked, break an egg (or 2) in with the vegetables and scramble it into the vegetables.

Next add the dashi (I only use half a packet but you can add more) and as much garlic as you want (ie several shakes if you are using dry… add in fresh garlic with the onions).  Add three tablespoons of soy sauce and mix well letting everything cook through.

Serve and Enjoy!

** Note the picture above is Goya Chanpuru served over warm somen noodles.  It also goes well with white rice.