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 – Salt First for a Chewy, Not Soggy Texture
- Cook time
- 30 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Remove the stem of the eggplant and cut diagonally into wide slices.
Toss the eggplant with fine sea salt 0.5T and let it sit for 15 minutes.
Prepare the onion and red chili pepper.
Mix dark soy sauce 1T, oyster sauce 1T, starch syrup 2T, Korean red chili powder 0.5T, and minced garlic 0.5T in a bowl to make the sauce.
Squeeze the salted eggplant firmly to remove all moisture.
Heat vegetable oil 1T in a pan, stir-fry the onion, add the eggplant and cook for 1 minute, then add the red chili pepper and sauce and stir-fry for another 30 seconds.
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