Mi1gnon's Pick Stir-Fried Zucchini & Eggplant
Kim Dae-seok's Recipe
Ingredients
Main ingredients
- Oltalia Extra Virgin Olive Oil 5 ml
- Korean Zucchini 300 g
- Fresh Eggplant 250 g
Seasonings/Sauce
- Roasted Sesame Seeds 1 g
- Perilla Oil 10 g
- Minced Garlic 5 티스푼
- Cooking Wine 20 g
- Plum Syrup 10 g
- Tuna Sauce 10 g
- Soy Sauce 20 g
- Sunchang Kelp Soybean Paste 5 g
- Chili Powder 20 g
- Cheongyang Chili Pepper 5.2 개
- Green Onion 10 g
Nutrition summary
Carbohydrates
54.47 g
51%
Protein
12.17 g
11%
Fat
17.68 g
37%
Cooking steps
-
1
Wash 1 zucchini and 2 eggplants and cut them into oval slices.
-
2
Cut 15cm of green onion and 1 spicy green chili, then finely chop them.
-
3
Mix 2 heaping tablespoons (20g) of Korean chili powder, 1/2 tablespoon (5g) soybean paste, 2 tablespoons (20g) soy sauce, 1 tablespoon (10g) tuna sauce, 5g minced garlic, 1 tablespoon (10g) plum syrup, and 2 tablespoons (20g) cooking wine.
-
4
Add the chopped green onion and green chili to the seasoning sauce.
-
5
Prepare 1/2 tablespoon of ground roasted sesame seeds.
-
6
Drizzle 5ml olive oil into a pan, then grill zucchini and eggplant over medium heat.
-
7
Grill eggplant until golden, then let it rest for about 5 minutes.
-
8
Pour the sauce, add 1 tablespoon (10g) perilla oil and the ground sesame seeds, then mix well.
