Step 1

[Making Fragrant Steamed Eggplant] 1. Prepare the eggplants: Remove the stems from the fresh eggplants, wash them thoroughly, then cut them in half lengthwise, and finally cut each half into three pieces for bite-sized portions. 2. Steam the eggplants: Place the cut eggplants in a steamer basket over boiling water and steam for about 3 minutes on high heat. The key is to cook them until tender without them falling apart. 3. Prepare aromatics: Finely chop the white parts of the scallions to make about 1 tablespoon. For the chili peppers, remove the seeds and finely chop half a green chili and half a red chili pepper. 4. Shred the steamed eggplant: While the steamed eggplant is still hot, use chopsticks to gently shred it into easy-to-eat pieces. Be careful not to mash them; gentle shredding is best. 5. Combine and season: Place the shredded eggplant in a bowl. Add the chopped scallions, chopped green and red chili peppers, and all the seasoning ingredients (soy sauce, plum syrup, sesame oil, minced garlic, and toasted sesame seeds). Gently mix everything together by hand or with chopsticks. 6. Finish: Gently toss to ensure the seasoning is evenly distributed. Your fragrant and delicious steamed eggplant side dish is now ready!

Step 2

[Making Tender Stir-fried Zucchini] 1. Prepare the zucchini: Wash the zucchini well under running water. Cut them in half lengthwise, then slice them into approximately 0.5cm thick half-moon shapes. 2. Prepare aromatics: Peel and thinly slice the onion. Finely chop the green parts of the scallions to make about 1 tablespoon. Seed and finely chop half a green chili and half a red chili pepper. 3. Lightly sauté the zucchini: Heat a pan over medium heat and add 1 teaspoon of cooking oil and 1 tablespoon of sesame oil. Add the sliced zucchini and stir-fry lightly for about 1 minute, just enough to coat the pieces evenly with oil. 4. Steam the zucchini: Pour about 100cc of water into the pan and immediately cover it with a lid. Let the zucchini cook gently over medium-low heat for about 2-3 minutes, allowing them to steam until tender but still slightly firm. 5. Stir-fry with onion and seasonings: Once the zucchini is tender-crisp, add the sliced onion and 1 tablespoon of soup soy sauce. Stir-fry until the onion becomes translucent. 6. Finish with aromatics: Add the minced scallions and chopped chili peppers to the pan and stir-fry for another minute to release their aromas. Adjust the seasoning with a pinch of salt if needed. Your tender and flavorful stir-fried zucchini is now complete!

Step 3

[Making Sweet & Spicy Gochujang-Pickled Green Peppers] 1. Prepare the green peppers: Wash the fresh green peppers thoroughly, removing the stems. Cut them into 2-3cm lengths for easy eating. 2. Mix the ingredients: In a large bowl, combine the cut green peppers with the seasoning ingredients: 1 tablespoon of doenjang (soybean paste), 1 tablespoon of sesame oil, 1 tablespoon of oligodang (or corn syrup), 1/2 teaspoon of minced garlic, and 1 teaspoon of toasted sesame seeds. 3. Toss to combine: Gently toss the green peppers with the seasoning mixture until evenly coated. This simple yet delicious side dish is ready in no time and makes a fantastic accompaniment to rice.