Name: Raymon Kim's Eggplant and Wood Ear Mushroom Juk
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Korean
Ingredients: rice 2 cups (soaked for 1 hour); water 2 cups; eggplant 2 pieces; fresh wood ear mushroom 1 cup; dried shiitake mushroom 2 pieces; enoki mushroom 1 piece; garlic 6 cloves; ginger 1 piece; green onion 1/2 bunch; butter 1 tablespoon; kombu 1 piece; soy sauce 1/4 cup; sugar 2 tablespoons; red pepper flakes (or crushed pepper) 1/2 tablespoon; vinegar a little; black pepper a little; sesame oil 1 tablespoon; cornstarch generously; salt a little; vegetable oil generously

Modu Recipes

Raymon Kim's Eggplant and Wood Ear Mushroom Juk | 모두의 레시피

Ingredients needed 3 servings

rice 2 cups (soaked for 1 hour)
water 2 cups
eggplant 2 pieces
fresh wood ear mushroom 1 cup
dried shiitake mushroom 2 pieces
enoki mushroom 1 piece
garlic 6 cloves
ginger 1 piece
green onion 1/2 bunch
butter 1 tablespoon
kombu 1 piece
soy sauce 1/4 cup
sugar 2 tablespoons
red pepper flakes (or crushed pepper) 1/2 tablespoon
vinegar a little
black pepper a little
sesame oil 1 tablespoon
cornstarch generously
salt a little
vegetable oil generously

Recipe

Rinse 2 cups of rice and soak for 1 hour. Slice garlic thinly, mince ginger finely, and chop green onion into small pieces.
Heat generous amount of vegetable oil in a pan and fry sliced garlic until golden brown to make garlic chips and garlic oil.
In a pot, add a little garlic oil and 1 tablespoon of butter. Sauté sliced dried shiitake mushrooms together with soaked rice over medium heat until lightly browned.
Add 2 cups of water and a piece of kombu. Cover and cook over medium heat. When it starts boiling, remove the kombu and stir once.
Tear enoki mushrooms along their fibers into thin strips. Season with garlic oil, olive oil, and salt. Coat lightly with cornstarch and deep-fry until crisp. Set aside as garnish.
Cut eggplants into long, large pieces. Soak briefly in salted water (1.5 tablespoons salt in water) to remove bitterness, then squeeze out moisture thoroughly. Lightly coat with cornstarch and quickly sauté in oil until slightly fried and set. Tear wood ear mushrooms into bite-sized pieces.
In a bowl, mix 1/4 cup soy sauce, 2 tablespoons sugar, 1/2 tablespoon red pepper flakes, a little vinegar, black pepper, and 1 tablespoon sesame oil to make the sauce.
Heat oil in a pan. Stir-fry minced ginger and remaining garlic to release aroma. Add wood ear mushrooms and sauce, bring to a boil, then add fried eggplants and stir-fry quickly over high heat.
Place the stir-fried eggplant and wood ear mushroom mixture on top of the juk just before serving. Top with chopped green onion and reserved garlic chips. Cover and let steam for 2–3 minutes.
Serve in a bowl, arranging the rice and ingredients, and finish by topping with crispy fried enoki mushroom garnish.

Sauté soaked rice and dried shiitake mushrooms in garlic oil and butter, then cook with water and kombu to make juk.
Tear enoki mushrooms into strands, season, coat with cornstarch, and deep-fry until crisp.
Soak eggplants in salted water, squeeze dry, coat lightly with cornstarch, and lightly fry. Then stir-fry with wood ear mushrooms in the homemade soy sauce glaze.
Top the steaming juk with the stir-fried eggplant and wood ear mixture, green onion, garlic chips, steam briefly, and finish with crispy enoki mushroom garnish.

Raymon Kim's Eggplant and Wood Ear Mushroom Juk

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Ingredients needed 3 servings

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