Savory & Sweet Fish-Fragrant Eggplant Stir-Fry (Yu Xiang Qie Zi)
Baek Jong Won’s Delicious Eggplant Stir-Fry (No Doubanjiang Needed!)
An addictive savory and sweet sauce makes this dish irresistible! Introducing Baek Jong Won’s Fish-Fragrant Eggplant Stir-Fry, a delightful dish that’s fantastic even without doubanjiang. The tender eggplant combined with the rich sauce is a true rice-lover’s dream.
Main Ingredients- 2 eggplants (medium-sized)
- 1 green chili pepper
- 1 red chili pepper
- 1 cup minced pork (approx. 100g)
- 1/2 stalk green onion
Sauce- 1 Tbsp soy sauce
- 2 Tbsp sugar
- 3 Tbsp vinegar
- 1 Tbsp doenjang (soybean paste)
- 1 Tbsp gochujang (red chili paste) (or 1 Tbsp chili powder)
- 1 Tbsp minced garlic
- 1/3 Tbsp ginger powder (or a pinch of minced ginger)
- 1 Tbsp soy sauce
- 2 Tbsp sugar
- 3 Tbsp vinegar
- 1 Tbsp doenjang (soybean paste)
- 1 Tbsp gochujang (red chili paste) (or 1 Tbsp chili powder)
- 1 Tbsp minced garlic
- 1/3 Tbsp ginger powder (or a pinch of minced ginger)
Cooking Instructions
Step 1
Let’s start by making the delicious Yu Xiang sauce. In a bowl, combine 1 Tbsp soy sauce, 2 Tbsp sugar, 3 Tbsp vinegar, 1 Tbsp doenjang, and 1 Tbsp gochujang. Chef Baek Jong Won’s recipe uses chili powder, but I personally find that using gochujang adds a richer depth of flavor. If you don’t have gochujang, feel free to substitute it with 1 Tbsp chili powder – it will still be delicious! Gently stir with a whisk or spoon until the doenjang and gochujang are smoothly dissolved and well combined.
Step 2
Now it’s time to prepare the star ingredient: the eggplant. Slice the eggplants diagonally into about 1cm thick pieces. Then, carefully make deep slits into the cut surfaces of the eggplant slices. Be careful not to cut all the way through; aim for about 2/3 of the depth. Making these slits will allow the sauce to penetrate and cook the eggplant evenly, making it even more delicious.
Step 3
If the slits you made in step 1 are all in one direction, flip the eggplant pieces over and make deep slits in the same pattern on the other side. Aim for diagonal, dense slits that resemble a chestnut pattern. This not only makes the eggplant look appealing when cooked but also ensures the sauce seeps in wonderfully.
Step 4
Remove the seeds from the chili peppers and chop them finely to add color and a touch of heat. If you enjoy a spicier kick, feel free to use Cheongyang chili peppers. Chop the green onion finely, separating the white and green parts. The white parts will be used to make aromatic scallion oil, so chopping them into appropriate pieces is helpful. Having all these ingredients prepped will make the cooking process much smoother.
Step 5
Let’s get ready to stir-fry the eggplant. Eggplant tends to absorb a lot of oil, so generously coat the frying pan with cooking oil. Once the oil is heated, carefully place the eggplant slices into the pan with the slit side facing down. Initially, focus on searing the cut sides until they are golden brown.
Step 6
Cook over medium-low heat, gently swirling or rolling the eggplant pieces to ensure they cook evenly and develop a nice golden-brown color without burning. Once they become tender and absorb the oil, they will look wonderfully appetizing. Transfer the cooked eggplant to a plate and set aside for a moment.
Step 7
Now, let’s make the stir-fry sauce. Wipe the frying pan clean (or use a separate one), heat it over medium heat, and add a little cooking oil. Add the chopped white parts of the green onion and sauté until fragrant, creating an aromatic scallion oil. This step significantly enhances the dish’s overall flavor profile.
Step 8
Once the scallion oil is wonderfully aromatic, add the minced pork. Stir-fry the pork until it loses its pink color and becomes crumbly. It’s important to break up any clumps with chopsticks or a spatula as it cooks.
Step 9
When the pork is nearly cooked, add 1 Tbsp minced garlic and 1/3 Tbsp ginger powder (or a pinch of minced ginger) and stir-fry together to release their aromas. Add the chopped red and green chili peppers at this stage and stir-fry everything together until well combined, allowing the spicy aroma and color of the peppers to meld. If you have fresh minced ginger, it will add an even more vibrant flavor.
Step 10
Once the ingredients are well sautéed and fragrant, pour in all the pre-made Yu Xiang sauce. Bring to a rolling boil over high heat, allowing the sauce to quickly meld with the ingredients. Boiling the sauce intensifies its flavor and aroma.
Step 11
As the sauce begins to bubble, carefully return the golden-brown fried eggplant slices to the frying pan. Gently place them back in so they can be coated with the sauce.
Step 12
Now, it’s time to let the sauce fully penetrate the eggplant. Use a spoon to ladle the simmering sauce over the slit sections of the eggplant, ensuring it gets into every crevice. This helps the sauce flavors seep deep into the eggplant, making it even more delicious. Continue to cook over medium-low heat until the sauce thickens slightly.
Step 13
When the eggplant has absorbed the sauce beautifully and the sauce has thickened to your desired consistency, your delicious Fish-Fragrant Eggplant Stir-Fry is ready! It’s absolutely divine served over warm rice. Enjoy this wonderful meal!
