Youngchae Eggplant Rice Bowl

Wash the youngchae and eggplant thoroughly and cut them into bite-sized pieces.

Finely chop the onion and garlic.

Heat cooking oil in a pan and stir-fry the garlic and onion.

Add the eggplant and stir-fry, then add the youngchae and stir-fry together.

Season with soy sauce, sugar, and pepper.

Serve the stir-fried ingredients over rice to finish.