Kim Dae-seok's Vegetable Eggplant Stir-Fry
Removing moisture from eggplants with salt and syrup to achieve a firm, chewy texture, resulting in a richly savory stir-fry
Ingredients needed 3 servings
Recipe
Cooking tips
- Soaking eggplants in a mixture of salt and corn syrup creates osmotic pressure, effectively drawing out internal moisture so they remain firm and chewy when stir-fried.
- Since the eggplants are pre-salted, use only 1 tablespoon each of soy sauce and oyster sauce to maintain balanced seasoning.
- If onion paste is unavailable, substitute with an equal amount of corn syrup or 1 tablespoon of honey to achieve a similar rich sweetness.
Recommended for
- Those who dislike eggplants due to their soft, watery texture and prefer firmer preparations.
- People seeking a side dish that stays crisp and dry even after sitting, without developing excess moisture.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedbackโฆ
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Kim Ho-yoon's Stir-fried Eggplant
- Aha Bujang's Stir-Fried Korean fish cake (eomuk) and Eggplant
- Kim Jin-soon's Stir-fried Eggplant
- School Chef's Gaji Bokkeum
- Yoon Yi-ryeon's Gaji-bokkeum (Stir-fried Eggplant)
- Jung Ho-young's Crispy and Crunchy Eggplant Stir-Fry
- Ttukdak Hyung's Restaurant-Style Stir-Fried Eggplant
- Kim Jin-soon's Crunchy Eggplant Stir-fry
- Yeo Kyung-ok's Pork Belly Eggplant Stir-Fry
- Kim Dae-seok's Tomato Gaji Bokkeum
