Kim Dae-seok's Daeboreum Dried Eggplant Stir-Fry

• dried eggplant 80g
• perilla seed powder 1/4 teaspoon
• sesame oil half teaspoon
• water 1/2 cup (divided into 2 portions of 1/4 cup each)
• salt 2 pinches
• minced garlic about 2/3 teaspoon
• perilla oil about 2/3 teaspoon
• soy sauce 1 teaspoon
• sand lance fish sauce 1/2 teaspoon
• lukewarm water (for soaking)

Recipe 🍳

Cooking tips 💡

• Unlike other greens, eggplant has a sponge-like interior that absorbs oil and moisture extremely well—key to success is replenishing the proper amount of water (cooking water) whenever the pan dries out during stir-frying.
• Avoid piling on perilla seed powder like a mountain—it can overpower the eggplant’s natural, delicate fiber sweetness. Use only a light 1/4 teaspoon for refined balance.
• Once cooked, dried vegetable dishes left sitting in the pan will dry out and become stiff as humidity drops. Immediately transfer to a plate, spread out slightly, and cool naturally with a gentle breeze to preserve their soft, tender texture.

Recommended for 🙋

• ⭐Those seeking a firmer, chewier, and smoother texture instead of the usual soft, watery feel of eggplant.
• ⭐Fans of rich, deep flavor who enjoy generous use of perilla oil and soy sauce, resulting in a savory, well-penetrated taste with every bite.
• ⭐Those preparing traditional dishes for the Lunar New Year’s Daebeorom festival and looking to enhance the dish with a balanced, moist texture and clean, refreshing taste.