Main ingredients 🥩
EggplantBeef chuck flap tailCooking wineSoy sauceOyster sauceDoubanjiangGreen onionWhole garlicOnion
Ttukdak Hyung's Beef and Eggplant Rice Bowl
A hearty beef and eggplant rice bowl, made by stir-frying eggplant and flat iron steak in a soy sauce-based seasoning and serving it over rice.
🙋 Recommended for
- ⭐ For those who want to whip up a satisfying meal with vegetables and meat.
- ⭐ For those who dislike the mushy texture of eggplant but still want to enjoy it deliciously.
- ⭐ For those who want a savory stir-fry that steals the spotlight as a rice companion.
Ingredients needed 🛒1 servings
- Eggplant: 2
- Salt: 1 tablespoon
- Beef chuck flap tail
- Cooking wine: 2 tablespoons
- Corn syrup: 2 tablespoons
- Soy sauce: 2 tablespoons
- Oyster sauce: 1 tablespoon
- Doubanjiang: 1 tablespoon
- Sugar: 1 tablespoon
- Black pepper: 1/2 tablespoon
- Cooking oil: 2 tablespoons
- Green onion: 1 stalk
- Whole garlic: 10 cloves
- Onion: 1
- Green pepper: 2
- Gochugaru (red pepper flakes): 2 tablespoons
- Sesame oil: 1 tablespoon
- Sesame seeds
Recipe 🍳
- Cut 2 eggplants into large, bite-sized pieces, then toss with 1 tablespoon of salt and let sit.
- Cut the beef into bite-sized pieces and marinate with the following ingredients, then let sit briefly. 1) 2 tablespoons cooking wine 2) 2 tablespoons corn syrup 3) 2 tablespoons soy sauce 4) 1 tablespoon oyster sauce 5) 1 tablespoon doubanjiang 6) 1 tablespoon sugar 7) 1/2 tablespoon black pepper.
- Add 2 tablespoons of cooking oil to a pan or pot, add 1 stalk of green onion and 10 cloves of whole garlic, and stir-fry. Then add 1 onion and 2 green peppers and stir-fry quickly over high heat.
- When the onion becomes translucent, add the marinated beef and stir-fry over high heat. 5. Once the beef is no longer pink, add the salted eggplant and stir-fry.
- Finally, drizzle with 1 tablespoon of sesame oil and sprinkle with sesame seeds to finish.
- Salt the eggplant to draw out moisture, and marinate the beef in soy sauce seasoning.
- In a hot pan, quickly stir-fry the vegetables, marinated beef, and eggplant over high heat.
- Heap the stir-fry over warm rice and garnish with sesame oil and sesame seeds.
Cooking tips 💡
- Salting the eggplant slightly draws out moisture, minimizing its mushy texture.
- Chuck flap tail was used, but any leftover beef can be used.
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