Stir-fried Eggplant and Korean Hot Peppers
Stir-fried Eggplant and Korean Hot Peppers
Enjoy the delightful texture of tender, fully cooked eggplant and the crisp bite of Korean hot peppers in this simple side dish. It’s not spicy, making it a delicious option for the whole family to enjoy.
Main Ingredients- 1 medium eggplant
- 10 Korean hot peppers (Ggori peppers)
- 4 cloves garlic
Seasoning- 2 Tbsp perilla oil
- 3 Tbsp soy sauce
- 2 Tbsp white sugar
- 1 tsp corn syrup
- Sesame seeds, to taste
- 2 Tbsp perilla oil
- 3 Tbsp soy sauce
- 2 Tbsp white sugar
- 1 tsp corn syrup
- Sesame seeds, to taste
Cooking Instructions
Step 1
Start by preparing the eggplant. Wash the eggplant thoroughly, then cut it into three equal sections lengthwise. Slice each section into about 1.5cm thick strips. Lightly sprinkle with herbed salt for enhanced flavor.
Step 2
Next, prepare the Korean hot peppers. Remove the stems from the peppers and rinse them under running water. If you prefer less spice, you can carefully remove the seeds.
Step 3
Thinly slice the garlic cloves. This will infuse the dish with a wonderful aroma and flavor.
Step 4
Heat 2 tablespoons of perilla oil in a pan over high heat. Add the sliced eggplant and stir-fry until it becomes tender and slightly golden brown. The eggplant might absorb quite a bit of oil, so feel free to add a little more perilla oil if needed.
Step 5
Once the eggplant is partially cooked, add the prepared Korean hot peppers and sliced garlic to the pan. Stir-fry them together. Now, add 2 tablespoons of white sugar and 3 tablespoons of soy sauce, mixing well to combine. Reduce the heat to medium, then stir in 1 teaspoon of corn syrup for added glossiness and sweetness. Mix everything together thoroughly.
Step 6
Finally, generously sprinkle with ground sesame seeds. Your delicious stir-fried eggplant and Korean hot peppers are now ready to be enjoyed with a warm bowl of rice!
