This Man's Cook Eggplant Stir-Fry

• eggplant 2 pieces
• salt 2 teaspoons
• enoki mushrooms 200g
• chili peppers 10 pieces
• red pepper 1 piece
• onion 1/4 piece
• green onion half cup amount
• gochujang oil 3 tablespoons
• minced garlic 1 tablespoon
• soy sauce 3 tablespoons
• oyster sauce 1 tablespoon
• gochujang 0.5 tablespoon
• sugar 0.5 tablespoon
• mirin 2 tablespoons
• sesame oil 0.5 tablespoon
• toasted sesame seeds 1 tablespoon
• water 2 teaspoons

Recipe 🍳

Cooking tips 💡

• To achieve a firm, non-soggy texture when stir-frying, it’s essential to squeeze out every bit of moisture from the eggplants and mushrooms after salting.
• Adding a small amount of water when salting the eggplants helps the salt dissolve evenly and penetrate faster, reducing the marinating time.
• Trimming only the tips of the chili peppers preserves their texture while allowing the seasoning to seep inside during cooking, preventing a bland outer layer.