STEP 1/9
Remove the seeds from the red pepper
Chop it into small pieces and chop the green onion into small pieces
STEP 2/9
Soybean paste, red pepper powder, soy sauce, minced garlic,
Add plum extract, starch syrup, and cooking wine
Mix it evenly and make soybean paste sauce
STEP 3/9
The eggplant is divided vertically into two groups of 0.5 cm
Cut it into thick pieces
STEP 4/9
So that the sauce evenly permeates the chopped eggplant
Make cuts on one side with a grating
STEP 5/9
Put perilla oil on top of the eggplant and grill it
STEP 6/9
Please cook it while turning it upside down
STEP 7/9
Use a brush or spoon to add soybean paste sauce
Spread it out and bake it
STEP 8/9
If you grill the back with the soybean paste sauce, you're done with the eggplant doenjang!
STEP 9/9
Put the eggplant on a doenjang plate
I sprinkled red pepper, green onion, and sesame salt
It's good to make it with Japanese miso soybean paste
Add or decrease the amount of sauce according to your preference