Exquisite ‘Eggplant Yukhoe’: Easy Recipe from Nam Bora
Fun-staurant Eggplant Yukhoe: A Special Recipe from Nam Bora, Eldest of 13 Siblings
Today, we’re making Nam Bora’s Fun-staurant Eggplant Yukhoe. This is a recipe from the eldest daughter of a family of 13 siblings. It’s a surprisingly delicious dish made from common eggplant, and it’s much simpler than you might think!
Ingredients- 2 medium eggplants
- 2 Tbsp generous sesame oil
- 0.5 Tbsp minced garlic (approx. 1/2 tsp)
- 0.5 Tbsp salt (approx. 1/2 tsp)
- 4 Tbsp sugar (approx. 4 tsp)
- 1 Tbsp Yeondu (a Korean soup soy sauce/condiment; can be substituted with regular soup soy sauce or fish sauce)
- 1 egg yolk
Cooking Instructions
Step 1
First, wash the eggplants thoroughly. Trim off the ends, and then use a vegetable peeler to thinly peel the skin. Peeling the skin will result in a much softer texture.
Step 2
The process of trimming the ends and peeling the skin is covered in step 0 above. Prepare each eggplant.
Step 3
Lay each eggplant on a piece of plastic wrap. Drizzle 1 Tbsp of sesame oil over each eggplant, then tightly wrap the eggplant with the plastic wrap. This method helps to keep the eggplant moist and prevents it from drying out during cooking.
Step 4
Place the sesame oil-wrapped eggplants in the microwave and cook for 3 minutes. The cooking time may vary depending on your microwave’s power. If the eggplant isn’t cooked through, continue microwaving in 1-minute increments, checking for doneness. It’s better to wrap and microwave each eggplant individually to ensure even cooking.
Step 5
The special secret ingredient in this recipe is ‘Yeondu’! Yeondu is a Korean soup stock made from anchovies or vegetables, adding a deep umami flavor and richness to dishes. If you don’t have it, you can use a very small amount of regular soup soy sauce or fish sauce.
Step 6
Now, let’s make the delicious seasoning. In a bowl, combine the remaining 1 Tbsp sesame oil, 0.5 Tbsp minced garlic, 0.5 Tbsp salt, 4 Tbsp sugar, and the secret ingredient, 1 Tbsp Yeondu. Mix well until all ingredients are incorporated. The amount of sugar might seem high, but it’s crucial for balancing the eggplant’s subtle bitterness and creating a delightful sweet and savory profile.
Step 7
While still wrapped in plastic wrap, immerse the microwaved eggplants in an ice bath to cool them down quickly. This step is key to achieving a chewy texture. Let them chill for at least 5 minutes, or until thoroughly cooled.
Step 8
Once cooled, unwrap the eggplants. Tear them into bite-sized pieces by hand, or you can use chopsticks. Avoid cutting them too small to maintain the chewy texture.
Step 9
Add the prepared seasoning to the torn eggplant pieces and toss gently to coat evenly. Make sure the seasoning adheres well to the eggplant.
Step 10
The eggplant yukhoe, seasoned like this, is already incredibly delicious on its own! The savory and slightly sweet seasoning combined with the mild flavor of eggplant makes it a perfect side dish or an accompaniment to drinks.
Step 11
Finally, for an even richer and more luxurious taste, gently place an egg yolk on top of the eggplant yukhoe. When the yolk breaks, its smooth and creamy richness will elevate the dish to another level.
Step 12
The combination of the creamy yolk, tender eggplant, and savory seasoning creates a truly sophisticated flavor. This simple yet special eggplant yukhoe is a must-try! Make it yourself and experience its unique charm.
