Baek Jong-won’s Eggplant Stir-fry: A Budget-Friendly Yet Elegant Dish
Baek Jong-won’s Eggplant Stir-fry: A Budget-Friendly Yet Elegant Dish
How to Make ‘Yuxiang Eggplant’ with Baek Jong-won’s Recipe from Zipbap Baekseonsaeng
Discover Baek Jong-won’s incredibly cost-effective ‘Yuxiang Eggplant’ recipe, delivering maximum flavor for minimal expense. Eggplant’s versatility knows no bounds! Create an elegant Chinese-style eggplant dish easily at home with this simple recipe.
Ingredients- 2 Eggplants
- 100g Ground Pork
- 1/2 stalk Scallion (Green Onion)
- 2 Korean Green Chilies (Cheongyang)
- 1 cup Water (200ml)
- 1 cup Cooking Oil (Olive oil recommended)
- 1 Tbsp Doenjang (Fermented Soybean Paste)
- 3 Tbsp Vinegar
- 2 Tbsp Sugar
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Ginger Powder (or 1/2 tsp fresh ginger, minced)
Cooking Instructions
Step 1
First, let’s prepare the delicious Yuxiang eggplant sauce. In a bowl, combine 1 Tbsp Doenjang, 3 Tbsp Vinegar, 2 Tbsp Sugar, 1 Tbsp Gochugaru, 1 Tbsp Minced Garlic, and 1/2 Tbsp Ginger Powder. Mix well until there are no lumps. If you prefer it spicier, you can adjust the amount of Gochugaru or add some dried red chilies.
Step 2
Wash the eggplants and pat them dry. Cut them into roughly 2-3 cm thick pieces. Score both sides of each eggplant piece in a criss-cross pattern; this helps the sauce penetrate better and makes the dish more flavorful.
Step 3
Finely chop the scallions and thinly slice the Korean green chilies, removing the seeds. Having your aromatics prepped beforehand will make the cooking process smoother.
Step 4
Heat about 1 cup of cooking oil in a wide pan over medium heat. Add the cut eggplants and fry them, turning them occasionally, until they are golden brown and tender. Eggplants absorb a lot of oil, so frying them thoroughly ensures a soft texture. Once fried, transfer the eggplants to a plate lined with paper towels to drain excess oil.
Step 5
Pour out most of the oil from the pan, leaving a little. Add the chopped scallions to the pan and sauté over low heat to create fragrant scallion oil. Cooking the scallions slowly until their sweet aroma is released will significantly enhance the dish’s overall flavor.
Step 6
Once the scallion oil is fragrant, add the ground pork. Break up any clumps and stir-fry until the pork is fully cooked and crumbly.
Step 7
When the pork is cooked, add the prepared Yuxiang sauce and the sliced Korean green chilies. Stir-fry everything together over high heat for a short time to ensure the sauce coats the ingredients well.
Step 8
Pour in 1 cup (200ml) of water and bring to a simmer. Let the sauce reduce and thicken over medium heat, allowing the flavors to meld together. At this stage, taste the sauce and adjust seasoning with a little more sugar or vinegar if needed, according to your preference.
Step 9
Add the fried eggplants back into the simmering sauce. Continue to cook for about 5 more minutes, allowing the eggplants to absorb the delicious sauce. Stir gently to coat everything evenly. This Yuxiang eggplant is ready to be served and enjoyed over warm rice!
