Stir-Fried Eggplant: A Delightful Dish from Garden Fresh Vegetables
A Holiday Feast Made with Homegrown Garden Vegetables
On my way home from the garden, I stopped by the market to pick up garlic and ginger for kimchi, along with some pork and hairtail fish. While my sister was busy making kimchi, I quickly prepared lunch. This meal features a variety of dishes, highlighting the freshness of garden produce.
Stir-Fried Eggplant
- 2 eggplants
- 1 red bell pepper
- 1 green chili pepper (for mild heat)
- 1 Tbsp anchovy sauce
- 3 Tbsp water
- Cooking oil, as needed
- A dash of sesame oil
Young Radish Kimchi (Yeolmu Kimchi)
- 1 handful of young radish
- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- A dash of sesame oil
Seasoned Chili Leaves (Gochutnip Muchim)
- 1 handful of chili leaves
- 1 Tbsp anchovy sauce
- A dash of sesame oil
- Sesame seeds, optional
Pork and Kimchi Stew
- 200g pork (belly or neck)
- 1/6 of a fermented cabbage (kimchi)
- 4 cups rice water
- Scallions, chopped, for garnish
Fried Peppers (Gochu Jeon)
- 7 green chili peppers
- 1/2 cup pancake mix
- 1/2 cup water
- Cooking oil, for frying
Grilled Hairtail Fish
- 2 hairtail fish
- Cooking oil, for grilling
- 1 handful of young radish
- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- A dash of sesame oil
Seasoned Chili Leaves (Gochutnip Muchim)
- 1 handful of chili leaves
- 1 Tbsp anchovy sauce
- A dash of sesame oil
- Sesame seeds, optional
Pork and Kimchi Stew
- 200g pork (belly or neck)
- 1/6 of a fermented cabbage (kimchi)
- 4 cups rice water
- Scallions, chopped, for garnish
Fried Peppers (Gochu Jeon)
- 7 green chili peppers
- 1/2 cup pancake mix
- 1/2 cup water
- Cooking oil, for frying
Grilled Hairtail Fish
- 2 hairtail fish
- Cooking oil, for grilling
- 200g pork (belly or neck)
- 1/6 of a fermented cabbage (kimchi)
- 4 cups rice water
- Scallions, chopped, for garnish
Fried Peppers (Gochu Jeon)
- 7 green chili peppers
- 1/2 cup pancake mix
- 1/2 cup water
- Cooking oil, for frying
Grilled Hairtail Fish
- 2 hairtail fish
- Cooking oil, for grilling
- 2 hairtail fish
- Cooking oil, for grilling
Cooking Instructions
Step 1
Begin by harvesting the freshest vegetables from your garden. This is the start of preparing a wholesome meal, gathering ingredients like eggplants, bell peppers, chili peppers, young radish, and chili leaves.
Step 2
Wash the eggplants thoroughly and remove the tops. Slice them into bite-sized pieces, about 1-1.5 cm thick, in a half-moon shape. Prepare the bell pepper and green chili by removing seeds and slicing them to a similar size.
Step 3
Heat a generous amount of cooking oil in a pan over medium-high heat. Add the sliced eggplants and stir-fry until they become slightly translucent. The eggplant will absorb the oil and soften.
Step 4
Once the eggplants are partially cooked, add the sliced bell pepper and green chili peppers. Continue to stir-fry together, being careful not to overcook them to maintain a pleasant crispness.
Step 5
Now it’s time for seasoning. Add 1 tablespoon of anchovy sauce and mix well to distribute evenly. Finish with a light drizzle of sesame oil for a nutty aroma.
Step 6
Wash the young radish and blanch it in boiling water for a short time. Rinse under cold water and squeeze out excess moisture. Chop into manageable pieces and place in a bowl. Add minced garlic, anchovy sauce, gochugaru, and sesame oil.
Step 7
Gently toss the ingredients with your hands until everything is well combined. Avoid mashing the radish; a light touch is best to keep its texture.
Step 8
Similarly, wash the chili leaves and blanch them briefly in boiling water. Rinse under cold water, squeeze out the moisture, and cut them into about 2-3 cm lengths.
Step 9
In a bowl with the cut chili leaves, add anchovy sauce, sesame oil, and a sprinkle of sesame seeds if desired. Gently mix to combine. Enjoy the unique fragrant and slightly bitter taste of the chili leaves.
Step 10
For the pork and kimchi stew, lightly oil a pot and sauté the pork until it’s browned. Add the chopped kimchi and stir-fry together with the pork.
Step 11
Once the pork and kimchi are well stir-fried, pour in the rice water for a deeper flavor. Bring to a boil over high heat, then reduce to medium and simmer until the kimchi is tender.
Step 12
As the stew nears completion, add the chopped scallions and simmer for a final moment. This hearty and savory stew is a perfect accompaniment to rice.
Step 13
Prepare the fried peppers by cutting them in half lengthwise and removing the seeds. Dip each pepper into the pancake batter (made with a 1:1 ratio of pancake mix and water), ensuring the inside is coated.
Step 14
Heat a sufficient amount of cooking oil in a pan. Carefully place the batter-coated peppers into the hot oil and fry until golden brown on both sides. Enjoy your crispy and delicious fried peppers.
Step 15
Finally, prepare the hairtail fish by cleaning it. Heat a little cooking oil in a pan and grill the fish until golden brown and cooked through. This pan-fried hairtail adds a wonderful texture and flavor to complete the meal.
