Spicy Shrimp & Eggplant Jjajang Deopbap
Spicy Shrimp & Eggplant Jjajang Deopbap
Flavorful Jjajang Deopbap with Spicy Shrimp and Eggplant
Here’s a delicious ‘Shrimp and Eggplant Jjajang Deopbap’ made with your favorite shrimp and eggplant, seasoned to be delightfully spicy. Served over rice, it’s a perfect meal for when you’re craving something satisfying and flavorful.
Main Ingredients- 1 Eggplant (medium size)
- 10 Shrimp (peeled and deveined)
- 1 small Onion (approx. 100g)
- 1 handful Chives (approx. 30g)
- Cooking oil, as needed
Shrimp Marinade- 1 Tbsp Rice wine (or cooking wine)
- Pinch of Black pepper
Spicy Jjajang Sauce- 1 cup Water (200ml)
- 1-2 Korean chili peppers (cheongyang gochu, adjust to taste)
- 3 Tbsp Jjajang powder (instant black bean paste mix)
- 1 Tbsp Minced garlic
- 1 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Cornstarch (mixed with 1 Tbsp water)
- 1 Tbsp Rice wine (or cooking wine)
- Pinch of Black pepper
Spicy Jjajang Sauce- 1 cup Water (200ml)
- 1-2 Korean chili peppers (cheongyang gochu, adjust to taste)
- 3 Tbsp Jjajang powder (instant black bean paste mix)
- 1 Tbsp Minced garlic
- 1 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Cornstarch (mixed with 1 Tbsp water)
Cooking Instructions
Step 1
First, prepare all the ingredients for the recipe. Slice the eggplant into 0.7cm thick half-moons. Finely slice the onion and cut the chives into 3-4cm lengths. Wash the shrimp and remove the shells and de-vein them.
Step 2
Marinate the prepared shrimp with 1 Tbsp of rice wine and a pinch of black pepper. Gently toss to combine. This step helps to eliminate any fishy odor and enhances the flavor.
Step 3
Now, let’s make the Jjajang sauce! In a bowl, combine 1 cup of water, 1-2 finely minced Korean chili peppers, 3 Tbsp of Jjajang powder, 1 Tbsp of minced garlic, and 1 Tbsp of gochujang. Whisk everything together until smooth, ensuring there are no lumps. Adding the Korean chili peppers provides a pleasant kick!
Step 4
Heat 1 Tbsp of cooking oil in a pan over medium heat. Add the sliced onions and sauté for about 1 minute until they become translucent and fragrant. Sautéing the onions well will bring out their natural sweetness, deepening the sauce’s flavor.
Step 5
Once the onions are lightly cooked, add the sliced eggplant and the marinated shrimp to the pan. Stir-fry over high heat for about 2-3 minutes. Be careful not to let the ingredients stick to the pan as you stir-fry.
Step 6
Next, pour the prepared Jjajang sauce into the pan and reduce the heat to low. Gradually add the cornstarch slurry (cornstarch mixed with water) while stirring, and let it simmer for about 3-5 minutes until the sauce thickens. Simmering until the sauce is thick and coats the ingredients is key to a perfect consistency.
Step 7
When the sauce reaches your desired thickness and has coated all the ingredients beautifully, turn off the heat. Finally, add the chopped chives and give it one last gentle stir. Your delicious Shrimp and Eggplant Jjajang Deopbap is ready! The fresh aroma of the chives will cut through any richness.
Step 8
Serve a generous portion of the stir-fried shrimp and eggplant Jjajang sauce over hot steamed rice. For an extra touch of freshness and crunch, you can top it with thinly sliced scallions. Enjoy your meal!
