Savory Stir-Fried Dried Eggplant Salad
A Quick Four-Variety Mixed Vegetable Stir-Fry for Jeongwol Daeboreum
For Jeongwol Daeboreum (the first full moon of the lunar new year), I’ve prepared a delicious mixed vegetable dish featuring four types of dried vegetables: dried eggplant, gondre, dried sweet potato stems, and dried pumpkin strips. Each vegetable is seasoned and stir-fried separately to highlight its unique flavor, creating a harmonious blend. This time, I used homemade dried pumpkin strips, and the flavor was exceptionally deep and wonderful, unlike any I’d tasted before. It truly reinforced the idea that homemade is best! This mixed vegetable dish is perfect for mixing with Five-Grain Rice (Ogeokbap), and I hope you enjoy it and wish you a healthy year. Please take care of your health! ♡
Ingredients
- 1/2 cup dried eggplant
- 1 cup dried gondre (Korean thistle)
- 1 cup dried sweet potato stems
- 1 cup dried pumpkin strips
Seasoning
- 3 Tbsp perilla oil
- 4 Tbsp tuna extract
- Minced salted shrimp (to taste)
- Soy sauce (adjust to preference)
- 1 Tbsp minced garlic
- 1 Tbsp perilla seed powder
- Chopped green onions (scallions)
- Sesame seeds
- Pinch of black pepper
- 3 Tbsp perilla oil
- 4 Tbsp tuna extract
- Minced salted shrimp (to taste)
- Soy sauce (adjust to preference)
- 1 Tbsp minced garlic
- 1 Tbsp perilla seed powder
- Chopped green onions (scallions)
- Sesame seeds
- Pinch of black pepper
Cooking Instructions
Step 1
Begin by rehydrating the dried vegetables. Soak the dried eggplant, dried sweet potato stems, and dried gondre in warm water until softened. Soak the dried pumpkin strips in cold water. Proper soaking ensures the vegetables become tender and delicious when stir-fried.
Step 2
Once rehydrated, drain the sweet potato stems and gondre. Place them in a pot with water and boil until tender. After boiling, rinse them under cold water, squeeze out excess moisture, and cut them into bite-sized pieces. This preparation step makes the vegetables softer and tastier for stir-frying.
Step 3
Rinse all the rehydrated vegetables (eggplant, pumpkin strips, gondre, sweet potato stems) thoroughly. Squeeze out as much water as possible; this prevents the stir-fry from becoming watery and ensures a cleaner taste. Rinse the soaked vegetables well.
Step 4
In a wide pan, combine the prepared dried eggplant with 1.5 Tbsp perilla oil, 2 Tbsp tuna extract, 0.5 Tbsp minced garlic, chopped green onions, a little soy sauce (optional), and a pinch of black pepper. Gently mix to coat the eggplant. Let it marinate briefly, then stir-fry over medium-low heat until the eggplant is tender. You can add more perilla oil while stir-frying if needed.
Step 5
In another pan (or the same pan after washing), add the dried pumpkin strips. Mix them with 1.5 Tbsp perilla oil, 2 Tbsp tuna extract, 0.5 Tbsp minced garlic, chopped green onions, and a pinch of black pepper. Stir-fry over medium-low heat until the pumpkin strips are tender. Aim for a pleasant chewiness in the pumpkin strips.
Step 6
Now, stir-fry the gondre. Add the gondre to a pan with a little perilla oil, some tuna extract, minced garlic, chopped green onions, and a pinch of black pepper. Mix gently and stir-fry over medium-low heat just until the aroma of the gondre is released. Be careful not to overcook, as it can become tough.
Step 7
Finally, stir-fry the boiled and prepared dried sweet potato stems. Add them to a pan with a little perilla oil, some tuna extract, minced garlic, chopped green onions, and a pinch of black pepper. Since the sweet potato stems are already tender from boiling, stir-fry them quickly to allow the seasonings to absorb well.
Step 8
Arrange the four types of stir-fried vegetables attractively on a serving plate. Sprinkle with sesame seeds and perilla seed powder for an added nutty flavor. This dish is a healthy and delicious accompaniment to Five-Grain Rice or plain rice. Enjoy your festive meal prepared with care!