Making delicious eggplant ssamjang with eggplants
It's a simple eggplant ssamjang. Even those who don't like eggplants can enjoy it. Try to make it less watery.
4 serving
Within 30 minutes
요알남Mingstar
Ingredients
  • Pork and minced meat
    200g
  • Salt
    1little
  • ground pepper
    1little
  • Branch
    1ea
  • Salt
    1/2ts
  • leek
    1/2ea
  • Cheongyang red pepper
    3ea
  • Sesame oil
    2Ts
  • Ssamjang
    4Ts
  • crushed garlic
    1Ts
  • cooking wine
    2Ts
Video
Cooking Steps
STEP 1/10
Season the pork with salt and pepper.
STEP 2/10
Cut the eggplant round so that it is not too thick.
STEP 3/10
Add salt to the cut eggplant and pickle it for about 20 minutes.
STEP 4/10
Chop the green onion.
STEP 5/10
Chop up the cheongyang peppers.
STEP 6/10
Drain the salted eggplant.
STEP 7/10
Put sesame oil and meat in a pan and stir-fry over high heat.
STEP 8/10
When the meat is cooked, add Cheongyang red pepper and green onion and stir-fry.
STEP 9/10
When the vegetables smell, add eggplant and stir-fry.
STEP 10/10
Add ssamjang, minced garlic, and cooking wine and stir-fry over high heat.
* You can cut down on pork a little. * You can make it with red pepper paste and soybean paste instead of the finished ssamjang. * You can chop the eggplant thickly.
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