Eggplant & Green Pepper Gochujang Stir-fry
When Summer comes, I always eat a lot of eggplant, so I'm trying various recipes. I usually use onion but this time I tried making it with green peppers. If you prepare the eggplant as seen at, you won't need so much oil.
Gochujang burns easily so quickly mix everything together. I cooked it with ginger this time, but using garlic is really delicious.
Adding pork or chicken to bulk it. Recipe by Heartful Kitchen Rei
Eggplant & Green Pepper Gochujang Stir-fry
When Summer comes, I always eat a lot of eggplant, so I'm trying various recipes. I usually use onion but this time I tried making it with green peppers. If you prepare the eggplant as seen at, you won't need so much oil.
Gochujang burns easily so quickly mix everything together. I cooked it with ginger this time, but using garlic is really delicious.
Adding pork or chicken to bulk it. Recipe by Heartful Kitchen Rei
Cooking Instructions
- 1
Cut the green pepper vertically into 1 cm wide slices. Finely julienne the chicken.
- 2
Get rid of the stems on the eggplant and cut into 6-8 vertical slices.
- 3
Prepare the eggplant as seen in Steps 1-4 of. Drain excess moisture.
https://cookpad.wasmer.app/us/recipes/147048-technique-for-preparing-delicious-eggplant
- 4
[Note] If you decide to skip preparing the eggplant and instead want to use them whole, cook with an additional 2 tablespoons of sesame oil.
- 5
Heat the sesame oil in the frying pan. Add the ginger and cook until fragrant. Then add the eggplant.
- 6
Once the eggplant has browned, add the green pepper and cook.
- 7
Once everything has been coated in the oil, add the gochujang, sake, soy sauce, and mirin. Raise the heat to high and stir once. Then turn off the heat.
- 8
If you cook it too much, it will become soggy, so stop the heat while it still has some texture. It will become perfectly cooked in residual heat.
- 9
"Homemade Gochujang Recipe" Recipe: 2316187
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