Start by rinsing the bitter melon under running water to remove any dirt. Cut off both ends, then slice the melon lengthwise to reveal the inner pulp and seeds. Use a spoon to scrape out the pulp and seeds, as they are the main source of bitterness. Once cleaned, slice the melon into thin pieces or small chunks.

Place the melon in a large bowl, add 1 tsp salt, and cover with water. Stir well and let the bitter melon soak in the salted water for 15 minutes. This soaking process helps to reduce the bitterness and also acts as a cleaning step.

After the soaking time is up, bring a pot of water to a boil. Once boiling, drain the bitter melon from the saltwater and drop it into the boiling water. Blanch the melon for 2-3 minutes. You can use chopsticks to stir it gently to ensure even blanching. This step helps make the melon tender while still keeping it crisp.

After blanching, immediately transfer the bitter melon into a bowl of cold water to stop the cooking process. If you can, use ice water for the best results. Let it sit for 3-5 minutes, then drain well and squeeze out excess water.

While the bitter melon cools, prepare the dressing. Mince the garlic and slice the Thai chili peppers into small rings. Add them to a small bowl, then stir in 1 tbsp salt, 2 tbsp light soy sauce, 1 tsp oyster sauce, 1 tbsp black vinegar, 1 tbsp white sugar, and 1 tbsp chili oil. Mix everything together until well combined, and the sugar has dissolved into the sauce.

Place the drained and squeezed bitter melon in a large bowl. Pour the prepared sauce over the melon and toss everything together using chopsticks or your hand. Make sure the melon pieces are well-coated in the flavorful dressing. Transfer to a serving dish, and your refreshing bitter melon salad is ready to be served!