Crispy Korean Green Pepper and Eggplant Stir-fry
Crispy Korean Green Pepper and Eggplant Stir-fry
A Delightful Stir-fry with a Satisfyingly Crisp Texture: Korean Green Pepper and Eggplant
A recipe for eggplant side dish, specially crafted for those who dislike the mushy texture of traditional eggplant stir-fries. This version emphasizes the crispness of Korean green peppers and the chewy texture of eggplant.
Eggplant and Green Pepper Stir-fry- 2 eggplants (medium-sized)
- 1 handful of Korean green peppers (about 10-15 peppers)
- 2 shiitake mushrooms (fresh or rehydrated dried shiitake)
- 10 anchovies (small to medium, or whitebait)
- 1 stalk of green onion
- 2 Tbsp oyster sauce
- 1 Tbsp corn syrup (or honey)
- 1 Tbsp soy sauce
- Pinch of black pepper
- 1 Tbsp minced garlic
- Pinch of salt (for seasoning adjustment)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Thoroughly wash the eggplants, trim off the stems, and cut them into bite-sized pieces (about 2-3 cm). Patting the eggplant dry will help it cook better.
Step 2
Remove the stems from the Korean green peppers and cut them into 3-4 cm lengths. Cutting them too long can make stir-frying difficult. Slice the green onion into similar lengths, either diagonally or finely chopped. Remove the tough stems from the shiitake mushrooms and slice them thinly. Prepare the anchovies by removing their heads and guts to reduce any fishy smell. (Anchovies can be omitted based on preference.)
Step 3
In a small bowl, combine 2 Tbsp oyster sauce, 1 Tbsp corn syrup, 1 Tbsp soy sauce, 1 Tbsp minced garlic, and a pinch of black pepper. Mix well to create the stir-fry sauce. This sauce will add a wonderful umami flavor to the dish.
Step 4
To save time, you can use two pans simultaneously: one for the eggplant and another for the other ingredients. If you only have one pan, you can stir-fry the eggplant first, set it aside, then cook the other ingredients before combining everything at the end.
Step 5
For the eggplant pan, do not add any oil. Place the cut eggplant pieces directly into the dry pan. Cook over low heat, allowing the eggplant to release its moisture naturally. This dry-roasting method helps maintain a chewy texture rather than a mushy one.
Step 6
If using anchovies, heat another pan (or a wok) over low heat and lightly toast the anchovies until their fishy aroma dissipates. This enhances their flavor and reduces any unpleasant smell.
Step 7
Add the sliced green onion to the pan with the toasted anchovies and stir-fry together until the green onion’s fragrance is released. If you’re not using anchovies, simply stir-fry the green onion by itself at this stage to build flavor.
Step 8
Now, add the sliced Korean green peppers and shiitake mushrooms to the pan. Add 2-3 tablespoons of the pre-made sauce. Stir-fry quickly over high heat until the ingredients are well combined. (If you prefer a bit of heat, you can add a pinch of red pepper flakes at this point.)
Step 9
Meanwhile, continue to dry-roast the eggplant over low heat until most of its moisture has evaporated and it shows slight browning marks from the pan. It’s crucial to avoid overcooking the eggplant to keep it chewy, not mushy.
Step 10
Add the sufficiently roasted eggplant to the pan with the stir-fried green peppers, anchovies, and green onions. Pour in the remaining sauce. Increase the heat to high and cook until the sauce comes to a boil and coats the ingredients evenly. Be careful not to burn the sauce.
Step 11
Once all ingredients are combined, stir-fry over high heat for a short time to evaporate excess moisture. The goal is to have the Korean green peppers retain their vibrant green color, the ingredients should be glossy with the sauce well-absorbed, and then turn off the heat. If the sauce reduces too quickly or starts to burn, lower the heat to medium and continue stir-frying while mixing well.
Step 12
Finally, drizzle in 1 tablespoon of sesame oil for extra aroma and give it a quick toss. Your crispy and chewy Korean Green Pepper and Eggplant Stir-fry is ready! Enjoy this delicious side dish, perfect for a light meal during the summer or anytime you need a flavorful companion to your rice.
