Crunchy eggplant cabbage bacon japchae
Some people don't like the texture of the eggplant depending on their preference. I made today's eggplant dish without making it squishy. It goes well with the crunchy texture of cabbage.
4 serving
Within 30 minutes
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Ingredients
  • Branch
    1ea
  • Bacon
    3ea
  • square fish cake
    1piece
  • Carrot
    50g
  • Cabbage
    150g
  • leek
    50g
  • Garlic
    4piece
  • chili
    1ea
  • Cheongyang red pepper
    2ea
  • Salt
    1/2ts
  • Cooking oil
    3TS
  • thick soy sauce
    1TS
  • cooking wine
    1.5TS
  • Oyster sauce
    2ts
  • Oligosaccharide
    1TS
  • Sesame oil
    1TS
  • Sesame
    1TS
Cooking Steps
STEP 1/13
Remove the ends of the eggplant and chop it into long pieces
STEP 2/13
*Add half a teaspoon of fine salt and marinate evenly.
*Flip it three or four times in the middle (about 20 minutes)
STEP 3/13
*Slice carrots, cabbages, fish cakes, and bacon.
*Cut the chives into 2~3 equal parts
STEP 4/13
Chop up the cheongyang pepper and red pepper
STEP 5/13
Please chop the garlic, too
STEP 6/13
*Pour cooking oil in a pan and stir-fry garlic.
* When garlic oil comes out
STEP 7/13
Add bacon. Stir-fry it for about a minute
STEP 8/13
Add the carrots and stir-fry them.
STEP 9/13
Add cabbage and fish cake and when I'm out of breath
STEP 10/13
*Add the salty eggplant and stir-fry the chopped red and chopped Cheongyang peppers.
STEP 11/13
Add the chives and the sauce on top, and stir-fry slightly more.
STEP 12/13
Remove from heat, add sesame oil and sesame seeds and mix.
STEP 13/13
Please put it in the bowl
*Pickle the eggplant with salt and squeeze the water out. *I used 1 eggplant, but I think it will taste better if I add 2 eggs. *You can make rice with toppings.
Cooking review
5.00
score
  • 720*****
    score
    The chewy taste of the eggplant and the spicy taste of Cheongyang red pepper are mixed in my mouth, so it's a new taste that's completely different from the japchae I've made so far... ^^ It's good
    2021-04-10 16:55
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