March 10, 2026

Eggplant Japchae, Marinate the Eggplant First Then Stir-Fry for a Texture Even Better Than Meat

Name: Eggplant Japchae, Marinate the Eggplant First Then Stir-Fry for a Texture Even Better Than Meat
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: 150 g Beef for Japchae; 2 Eggplant; 1 clove Onion; 0.5 stalk Green Onion; 1 clove Carrot; 3 Cheongyang Chili Pepper; 1.5 tbsp Oyster Sauce; 1.5 tbsp Corn Syrup; 0.5 tbsp Minced Garlic; 0.5 tbsp Fine Salt; 2.5 tbsp Corn Syrup; 1 한꼬집 Seasoned Salt; 1 a little Black Pepper; 1.5 tbsp Cooking Wine (Mirin); 0.5 tbsp Sesame Oil; 8 tbsp Cooking Oil

Profile김진순 점심시간Views: 30

Cook time: 20 min
Difficulty: 1 out of 5 stars
Servings: Serves 2

Ingredients

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Serves 2

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Steps

Cut the eggplant into long strips and marinate with 1/2 tbsp fine salt and 2.5 tbsp corn syrup for 10 minutes
Heat 8 tbsp of cooking oil in a pan and stir-fry the meat for 3 minutes
As the meat is nearly cooked, add a pinch of seasoned salt, a little black pepper, and 1.5 tbsp cooking wine, then stir-fry for 2 more minutes
Add all the vegetables and the squeezed-dry eggplant
Add the sauce and stir-fry for 3 minutes, then drizzle with 1/2 tbsp sesame oil to finish

Original video