STEP 1/9
Cut the zucchini in half, cut it into half-moon shapes, and cut the eggplant in its original form.
* You can do the shape as you want, but it's convenient to grill it as it is.
STEP 2/9
Finely chop the garlic and shred the onion.
STEP 3/9
I don't put anything on a dry pan
Bake eggplants over medium heat until golden brown first.
STEP 4/9
Bake the zucchini cut into half-moon pieces until golden.
The zucchini has moisture, so it gets wet.
Bake over low heat until the moisture evaporates.
STEP 5/9
Make a sauce with sugar, red pepper powder, ground garlic, plum extract, and soy sauce.
Except for vinegar, the zucchini and the sauce are the same.
STEP 6/9
Season the baked eggplant in the made yangnyeongjang and season it.
STEP 7/9
Green onions, sesame seeds, and sesame oil.
STEP 8/9
Season zucchini with soy sauce, red pepper powder, plum syrup, garlic, sugar, vinegar, onions, and green onions
Add the roasted zucchini and season it.
*Seasoning is like eggplants except for vinegar.
STEP 9/9
Complete it with sesame seeds and sesame oil.
*You may feel that it takes a lot of work, but you'll be surprised when you taste it.
Eggplants and zucchini become droopy when stir-fried, but when grilled until golden, eggplants are chewy like dried eggplants, and zucchini is crunchy, so it's so delicious.
Make it a side dish.