Savory Stir-Fried Eggplant with Perilla Seeds
A delightful blend of nutty perilla powder and tender eggplant for a uniquely delicious side dish!
Discover the simple yet profound flavors of this stir-fried eggplant, made with fresh eggplant from the countryside and aromatic perilla seeds. This dish offers a wonderfully mild and nutty taste, transforming into a unique and satisfying side dish. Perfect for those seeking a healthy and flavorful addition to their meals.
Main Ingredients- 2 small eggplants
- 1/2 Korean green chili pepper (Cheongyang chili)
- 1/4 onion
Seasoning- 1 Tbsp minced garlic
- 1/4 cup water (approx. 50ml)
- 0.5 Tbsp fish sauce (like Kkanari aekjeot)
- 0.5 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp perilla seed powder (heaping)
- Pinch of black pepper
- 1 Tbsp sesame oil (optional)
- 1 Tbsp minced garlic
- 1/4 cup water (approx. 50ml)
- 0.5 Tbsp fish sauce (like Kkanari aekjeot)
- 0.5 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp perilla seed powder (heaping)
- Pinch of black pepper
- 1 Tbsp sesame oil (optional)
Cooking Instructions
Step 1
Wash the 2 small eggplants thoroughly. Trim off the ends, then cut them in half lengthwise. Following that, slice them diagonally into bite-sized pieces. Cutting them this way helps maintain their shape during cooking.
Step 2
Peel the 1/4 onion and slice it into thin strips. Slice the 1/2 Korean green chili pepper diagonally. If you enjoy a spicier kick, feel free to adjust the amount of chili pepper.
Step 3
Heat about 1-2 tablespoons of cooking oil in a pan over medium heat. Add the 1 Tbsp of minced garlic and stir-fry until fragrant, being careful not to burn it. This step builds a delicious aromatic base.
Step 4
Once the garlic is fragrant, add all the prepared ingredients – the sliced eggplant, onion, and green chili pepper – to the pan.
Step 5
Stir-fry everything together over medium-high heat for about 2 to 3 minutes, ensuring the ingredients are well combined and the eggplant begins to soften slightly. Stir-frying quickly helps the eggplant retain a pleasant texture.
Step 6
Now, let’s add the seasoning. Pour in the 1/4 cup of water. Add the 0.5 Tbsp of fish sauce and 0.5 Tbsp of oligosaccharide to balance the flavors. Continue to stir gently and cook for about 2 minutes, allowing the sauce to coat the ingredients.
Step 7
Reduce the heat to low. Stir in the 1 Tbsp of heaping perilla seed powder for a rich, nutty flavor, and a pinch of black pepper. For an extra layer of aroma and flavor, you can also add 1 Tbsp of sesame oil at this stage.
Step 8
Gently stir everything together for another minute to ensure the seasonings are evenly distributed. Your delicious stir-fried eggplant with perilla seeds is now ready!
Step 9
You might think you’ve added too much water initially, but don’t worry! As the eggplant cooks, it releases moisture, and the perilla seed powder will absorb excess liquid, resulting in a perfectly moist and flavorful dish with just the right consistency.
Step 10
Voila! You’ve created a wonderfully moist and tender stir-fried eggplant dish, infused with the rich, nutty taste of perilla seeds. It’s a delightful side dish that pairs perfectly with a warm bowl of rice, or can be enjoyed as a standalone healthy meal.
