Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Stir-Fried Eggplant (Thoroughly Squeezing Out Moisture After Salting Keeps It from Getting Mushy)
- Cook time
- 30 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Remove the stem from the eggplant, wash it clean, cut it in half, and slice diagonally from the flesh side
Place the eggplant in a bowl, add 1T sea salt and 100ml water, toss to coat, and let it sit for 20 minutes
Squeeze out all the moisture from the salted eggplant
Heat 2T olive oil in a pan over low heat, add green onion and 0.5T minced garlic to infuse the oil, then add the eggplant along with 1T soy sauce, 1T tuna fish sauce, and 1T corn syrup, and stir-fry gently
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