Chewy and Savory Dried Eggplant Stir-fry (Baek Jong-won Style)
Chewy and Savory Dried Eggplant Stir-fry (Baek Jong-won Style)
Chef Baek Jong-won’s Special Recipe! Dried Eggplant Stir-fry with Enhanced Flavor from Oyster Sauce and Scallion Aroma
Introducing Baek Jong-won’s signature dried eggplant stir-fry, a dish bursting with chewy texture and deep umami. By incorporating oyster sauce for that savory kick and infusing the oil with fragrant scallions, this stir-fry achieves a delightful, slightly firm texture and a sophisticated flavor profile. It’s the perfect side dish for rice or even a delicious snack with drinks. Make this special dried eggplant stir-fry today!
Ingredients- 1 bag dried eggplant (approx. 200-250g)
- 2 Tbsp minced scallions
- 2 Tbsp cooking oil
- 1 Cheongyang pepper
- 1 red bell pepper
- 2 Tbsp soy sauce
- 1 Tbsp honey (or corn syrup)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp oyster sauce
- 1 tsp sesame seeds
- Pinch of black pepper
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, rinse the dried eggplant thoroughly under running water. If the eggplant is very dry and hard, soak it in lukewarm water for about 20 minutes to rehydrate. (Soaking for an hour is also fine.)
Step 2
Place the prepared eggplant in boiling water.
Step 3
Gently stir the eggplant as it cooks for about 5 minutes. This process will soften the eggplant while maintaining its slightly firm, chewy texture.
Step 4
Once boiled, drain the eggplant using a colander.
Step 5
Squeeze out as much water as possible from the eggplant by hand. (It weighed about 218g according to my measuring cup. Squeezing out water is crucial to prevent a soggy stir-fry.)
Step 6
Finely mince the scallions. Remove the seeds from the Cheongyang pepper and red bell pepper, then slice them diagonally. Have your minced garlic ready.
Step 7
Heat 2 tablespoons of cooking oil in a wok or a wide pan over medium-low heat. Add the minced scallions and stir-fry until fragrant. Once the scallion aroma is released, prepare to add the next ingredients.
Step 8
When the scallion aroma is prominent, add the squeezed eggplant to the pan. Stir-fry over medium heat for about 5 minutes, allowing the eggplant to soften. Stir occasionally to prevent sticking.
Step 9
Once the eggplant is partially cooked, reduce the heat to low. Add the minced garlic and stir-fry for about 1 minute until fragrant. Then, add the soy sauce and cooking wine, and stir-fry until the soy sauce slightly reduces.
Step 10
Now, add the oyster sauce and a pinch of black pepper, stirring well. Finally, add the honey and stir-fry until the mixture develops a glossy sheen. (You can substitute corn syrup for honey if needed.)
Step 11
Add the diagonally sliced Cheongyang pepper and red bell pepper. Stir-fry briefly to combine all ingredients. The peppers add a nice color and a touch of spiciness, enhancing the overall flavor.
Step 12
Continue to stir-fry for a short while until the peppers are tender.
Step 13
Turn off the heat and add the sesame seeds. This adds a nutty aroma.
Step 14
Drizzle with sesame oil to finish. This adds gloss and a wonderful fragrance, completing your delicious dried eggplant stir-fry.
Step 15
Transfer the finished dried eggplant stir-fry to a serving plate and present it attractively. Enjoy it with a bowl of warm rice!
