Stir-fried Bulgogi eggplant
Eggplants are in season, right? With seasonal vegetables..I bought eggplants to take care of my health. If you stir-fry it like this, the stir-fried eggplants are ready to serve on the table.
2 serving
Within 30 minutes
sunny
Ingredients
  • Branch
    2ea
  • Beef bulgogi
    100g
  • Chili peppers
    little
  • Sesame oil
    little
  • red pepper paste
    1T
  • Soy sauce
    1T
  • Cheongju
    1T
  • crushed garlic
    1T
  • Honey
    2T
  • Soy sauce
    2t
  • Sugar
    1t
  • crushed garlic
    1t
  • ground pepper
    little
  • Sesame oil
    little
Cooking Steps
STEP 1/5
Cut beef into small pieces and marinate it in the sauce. Cut the eggplant a little big and sprinkle it with salt and pepper. It would be good if you make the sauce for red pepper paste in advance.
STEP 2/5
Saute the eggplant quickly over high heat in a pan with 3T of olive oil and place it separately in a bowl.
STEP 3/5
Stir-fry the marinated beef well.
STEP 4/5
When the meat is cooked to a certain extent, stir-fry the pre-fried eggplant. I've added some chili peppers at home to enhance the color, but if you don't have them, you can skip them.
STEP 5/5
Stir-fry the beef and eggplant slightly, mix it with sauce, and finish it with sesame oil.
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