Baek Jong-won’s Style Stir-Fried Eggplant Recipe: Adding Korean Hot Peppers for a Fresh and Delicious Seasonal Side Dish
Baek Jong-won’s Stir-Fried Eggplant Using Summer’s Seasonal Vegetable Eggplant, a July Side Dish Recipe with Korean Hot Peppers for Freshness and Crispness
As summer truly begins, our dining tables become even richer with a variety of fresh vegetables. Eggplant, with its beautiful purple hue, is a vegetable we encounter frequently during its peak season in July. Today, we’ve prepared a Baek Jong-won-style stir-fried eggplant recipe that everyone from children to adults can enjoy. Adding Korean hot peppers makes it not spicy but wonderfully fragrant and is a perfect side dish. Let’s make a delicious eggplant dish with this simple yet flavorful recipe inspired by Baek Jong-won! Unlike mushy preparations made by steaming, this stir-fried dish retains a delightful crispness in the eggplant and the fresh aroma of the hot peppers, making it an excellent side dish!
Essential Ingredients- 3 Eggplants
- 1/2 Onion
- 20 Korean Hot Peppers (Ggori Gochu)
Cooking Instructions
Step 1
First, prepare 3 fresh eggplants. Wash them thoroughly under running water until they are squeaky clean.
Step 2
Instead of cutting off the stems completely, gently break or pinch them off with your hands. This allows the seasonings to penetrate better into the eggplant and ensures you can use the entire vegetable.
Step 3
If the eggplants are large, it’s easier to slice them after cutting them in half first. You can cut the eggplant into any shape you prefer.
Step 4
Slice the eggplant into about 0.5 cm thick pieces, not too thin. Slicing them into half-moons is common. If you slice them too thinly, they might become mushy or fall apart when stir-fried, so be mindful of the thickness.
Step 5
Thickly slice the onion (about 0.5 cm thick). Trim the stems off the Korean hot peppers and then cut them roughly in half or into larger pieces. It’s best to cut the accompanying vegetables to a similar size and length as the eggplant so they cook evenly and look appealing together.
Step 6
Heat a generous amount of cooking oil in a frying pan over low heat. Add 1 tablespoon of minced garlic and stir-fry gently until fragrant and lightly golden brown. Be careful not to burn the garlic.
Step 7
Once the garlic is fragrant, add all the prepared eggplant, onion, and Korean hot peppers to the pan. Stir-fry over medium-low heat. As the vegetables cook, they will absorb the oil like sponges. Stir quickly to ensure they are evenly coated and cooked without burning.
Step 8
When the vegetables begin to soften, it’s time to add the seasonings. Pour in 2 tablespoons of soy sauce, 1 tablespoon each of oyster sauce and cooking wine. Adjust the sweetness with 1 teaspoon of sugar, or use corn syrup or rice syrup according to your preference.
Step 9
Let’s check the doneness of the stir-fried eggplant. This is after about 3 minutes of cooking. The onions should start to turn translucent, and the eggplant should become tender and glossy. Turn off the heat once this happens. Avoid overcooking, as it will diminish the eggplant’s crisp texture; cooking it just right is key.
Step 10
Finally, turn off the heat and finish by sprinkling 1 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds over the dish. A delicious, nutty aroma will fill your kitchen, making your mouth water. Enjoy a satisfying meal with this flavorful stir-fried eggplant!
