Chef Altoran Won Young-ho's Eggplant Galbi Early Summer Vegetabl
I tried copying Alto while watching it It tastes like galbi and it's delicious. It's a vegetable, so you can eat as much as you want.
2 serving
Within 30 minutes
티라미슈
Ingredients
  • Branch
    2ea
  • King oyster mushroom
    2ea
  • Shiitake mushroom
    3ea
  • Chili peppers
    3ea
  • Korean soy sauce
    6TS
  • Sugar
    1TS
  • Starch syrup
    2TS
  • crushed garlic
    1TS
  • cooking wine
    1TS
  • Sesame oil
    1TS
  • ground pepper
  • Sesame
  • Cooking oil
  • Salt
    little
Cooking Steps
STEP 1/14
Boil shiitake mushrooms in water for 30 minutes.
STEP 2/14
Cut the eggplant into 1cm thick slices.
STEP 3/14
Thinly cut with a grating, please.
If you cut it deep, the branches will be cut off.
STEP 4/14
Add the Joseon soy sauce, sesame oil, sugar, oligosaccharide, minced garlic, cooking wine, pepper, shiitake and water and bring to a boil.
STEP 5/14
Boil for 1 minute, then divide shiitake mushrooms into 4 pieces, add kkari peppers and simmer for 4 minutes.
STEP 6/14
Grease the pan with less oil and lightly grill the eggplant back and forth.
STEP 7/14
I don't put in much oil.
STEP 8/14
Sprinkle a tablespoon of seasoned boiled eggplant.
It's a tablespoon of seasoned eggplant.
STEP 9/14
Put it on a plate.
STEP 10/14
Chop the mushrooms into thick pieces that can serve as ribs.
STEP 11/14
Grease and sprinkle a little salt on it and bake.
STEP 12/14
Roll the mushrooms on top with the eggplant pattern coming down.
STEP 13/14
Roll it like this.
STEP 14/14
Place on a plate, top with pepper and shiitake mushrooms and sprinkle with sesame seeds.
I'm done with eggplant galbi.
It's much more luxurious and delicious than stir-fried eggplants.
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