Nutrient-Rich & Tender Eggplant Japchae
Easy Eggplant Japchae
Enjoy this healthy Eggplant Japchae, perfect for a balanced meal in one dish and ideal for a low-sodium diet. It offers essential nutrients and a delightful combination of textures and flavors.
Main Ingredients
- 4 Eggplants
- 100g Sweet potato noodles (Japchae noodles)
- 1/2 Carrot
- 1 Onion
- 50g Chives
- 200g Pork (for Japchae)
Pork Marinade
- 2 Tbsp Soy sauce
- Pinch of Black pepper powder
- 1/2 Tbsp Minced garlic
- 1 Tbsp Sugar
- 2 Tbsp Soy sauce
- Pinch of Black pepper powder
- 1/2 Tbsp Minced garlic
- 1 Tbsp Sugar
Cooking Instructions
Step 1
First, prepare the pork (tenderloin works well for Japchae). Marinate it with 2 Tbsp soy sauce, 1/2 Tbsp minced garlic, a pinch of black pepper powder, and 1 Tbsp sugar. Mix well. For deeper flavor, marinating it the day before and refrigerating is recommended.
Step 2
Wash the fresh eggplants thoroughly under running water. Trim off the stems and pat them dry.
Step 3
Remove the spongy inner core of the eggplants. Slice them into strips (about 0.5 cm thick), ensuring they are not too thin. In a bowl, add 1 Tbsp of salt to the eggplant strips and toss gently. Let them sit for 10 minutes to draw out excess moisture and improve texture.
Step 4
After salting, rinse the eggplant strips under cold water to remove the salt. Squeeze out as much water as possible by hand. Properly draining the eggplant is key to prevent a watery dish.
Step 5
Prepare the carrot (half) and onion (one) by slicing them into strips of similar thickness and length as the eggplant. Cutting ingredients to similar sizes ensures even cooking and a harmonious blend of textures.
Step 6
Heat 1 Tbsp of olive oil in a pan over medium-high heat. Add the marinated pork and stir-fry, breaking it up with chopsticks or a spatula to prevent clumping.
Step 7
Once the pork is about half-cooked, add the julienned carrots and onions. Stir-fry together until the vegetables begin to soften slightly. As the onions turn translucent, add the drained eggplant strips and stir gently to combine.
Step 8
After lightly stir-frying the eggplant, add the pre-soaked sweet potato noodles (Japchae noodles). You can include them or omit them based on your preference. Soaking the noodles the night before makes them ready to use for quick cooking.
Step 9
With all ingredients in the pan, add the Japchae seasoning: 3 Tbsp soy sauce and 1 Tbsp sugar. Stir well to ensure the seasoning is evenly distributed throughout all the ingredients.
Step 10
Once the sweet potato noodles are translucent and everything is cooked, add the prepared chives. Stir-fry quickly over high heat for about 1 minute. Chives cook very fast; overcooking will make them limp and lose their fresh flavor, so a quick stir is best.
Step 11
Finally, drizzle in 1 Tbsp of sesame oil and sprinkle with 1/2 Tbsp of toasted sesame seeds. Give it a final gentle toss to combine. Your delicious Eggplant Japchae is now ready!
Step 12
This dish is a convenient and nutritionally balanced meal, packed with various vegetables and protein, making it excellent for boosting immunity. It’s a wonderful and healthy recipe, perfect for cancer prevention diets!
