New! Zucchini & Eggplant Medley (Serves 5)
Kim Daeseok Recipe
Ingredients
Main ingredients
- Olivitalia Extra Virgin Olive Oil 2.5 ml
- Zucchini 150 g
- Fresh Eggplant 125 g
Seasonings/Sauce
- Toasted Sesame Seeds 0.5 g
- Perilla Oil 5 g
- Minced Garlic 2.5 g
- Mirin 10 g
- Plum Extract 5 g
- Tuna Extract 5 g
- Soy Sauce 10 g
- Sunchang Kelp Doenjang (Soybean Paste) 2.5 g
- Gochugaru (Korean Red Chili Flakes) 10 g
- Cheongyang Chili Pepper 5.2 개
- Green Onion 5 g
Nutrition summary
Carbohydrates
27.57 g
51%
Protein
6.16 g
11%
Fat
8.85 g
37%
Cooking steps
-
1
Wash 0.5 zucchini and 1 eggplant, and slice them into ovals.
-
2
Finely chop 15cm green onion and 1 Cheongyang chili pepper.
-
3
Mix together 10g gochugaru (Korean red chili flakes), 2.5g doenjang (soybean paste), 10g soy sauce, 5g tuna extract, 2.5g minced garlic, 5g plum extract, and 10g mirin.
-
4
Add the chopped green onion and Cheongyang chili pepper to the sauce mix.
-
5
Prepare 1/2 spoon of crushed toasted sesame seeds.
-
6
Add 2.5ml olive oil to a pan and grill the zucchini and eggplant over medium heat.
-
7
Grill the eggplant until golden brown and let it cool for about 5 minutes.
-
8
Pour the sauce over, add 5g perilla oil, add the crushed sesame seeds, and mix evenly.
