Korean Eggplant Stir-Fry

Instructions

1. Step 1

   Whisk the gochujang, soy sauce, water, sugar, sesame oil, and gochugaru in a small bowl until smooth.

   Ingredients used: 5.0 gr gochugaru, 30.0 gr Gochujang, 10.0 ml Sesame Oil, 30.0 ml Soy Sauce, 12.0 gr Sugar, 45.0 ml Water

   Cookware: mixing bowl, whisk

2. Step 2

   Heat 2 tsp (10 ml) vegetable oil in the wok over high heat. Add the onion and stir-fry until softened and lightly browned.

   Timer: 3 min (fixed)

   Ingredients used: 150.0 gr Onion, 10.0 ml Vegetable Oil

   Cookware: spatula, wok

3. Step 3

   Add the garlic and ginger and stir until fragrant, then transfer the onion mixture to a plate.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 10.0 gr Ginger

   Cookware: plate, spatula, wok

4. Step 4

   Add the remaining 1 ¼ tbsp (20 ml) vegetable oil to the wok, followed by the eggplant. Stir-fry over high heat until browned and tender.

   Timer: 8 min (fixed)

   Ingredients used: 600.0 gr Eggplant, 20.0 ml Vegetable Oil

   Cookware: spatula, wok

5. Step 5

   Reduce to medium heat. Return the onion mixture to the wok, pour in the prepared sauce, and toss until the sauce thickens and coats the eggplant.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, plate, spatula, wok

6. Step 6

   Fold 1 ⅞ piece (30 gr) scallion into the stir-fry and cook briefly, then remove the wok from the heat.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr Scallion

   Cookware: spatula, wok

7. Step 7

   Garnish with the remaining ⅝ piece scallion and the sesame seeds, then serve hot.

   Ingredients used: 10.0 gr Scallion, 10.0 gr Sesame Seed