Put baking soda directly on the eggplant, rub it with your hands, and soak it in water for about 5 minutes. Cut pumpkin and eggplant in half and slice diagonally thinly. Only when the thickness is thin can moisture evaporate quickly and maintain a chewy texture.

Remove the Cheongyang red pepper and red pepper seeds and chop them into thin slices.

Place the cut branches on a dry ungreased pan so that they do not overlap.You can see the moisture evaporating from branches that are especially watery.

I'll put zucchini on top Cook slowly over medium heat to allow sufficient moisture to evaporate. Please be careful not to burn.

I'll grill mushrooms, too

Place the baked vegetables on a kitchen towel and let cool. It's a side dish that even those who refused to branch by making the soft eggplant chewy will like.

Let's make the sauce. Add 1 spoon of sand lance extract, 2 spoons of soy sauce, 0.5 spoon of sugar, 1 spoon of red pepper powder, and 1 spoon of garlic and mix. Don't put the seasoning in at once, but taste it after leaving a little. Mix evenly so that it doesn't clump.

Put the sauce on top of the cold vegetables

Sprinkle sesame oil and sesame salt and mix gently.

Make sure to make chewy eggplant dishes. It's a taste that keeps coming to mind.