Korean cuisine

Easy

Korean Sweet and Sour Crispy Eggplant

Perfect for two, this dish combines the rich flavors of eggplant, spicy chili peppers, and savory pork for an unforgettable dining experience. Marinate tender minced pork with aromatic spices, then stuff it into sliced eggplant for a burst of flavor in every bite. Coated in a crispy batter and fried to perfection, the eggplant is then smothered in a mouthwatering hot chili sauce made with ketchup, oyster sauce, and more. Serve this irresistible dish as a delightful appetizer or a satisfying main course for your next meal!

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Recipe

PRE TIME: 20 min

COOKING TIME: 15 min

TOTAL TIME: 35 min

2 SERVING

Ingredients:

2 Large Eggplant
1 Large Hot chili pepper
1 Large Dried pepper
2 Garlic
1/8 Large Carrot
1/3 Large Green onion
1/2 cup Starch flour
Salt, to taste
1 cup Cooking oil
Pork Marinating:
1/2 tbsp. Cooking wine
3.5 oz. Minced pork
1/2 tsp. Ginger powder
Salt and pepper, to taste
Frying batter:
1/2 cup Frying powder
1/4 cup Starch powder
1/2 cup Cold water
Sauce Ingredients:
3 tbsp. Ketchup
1 tbsp. Dubanjang
1 tbsp. Oyster sauce
2 tbsp. Sugar
2 tbsp. Corn syrup
1/2 tbsp. Vinegar
1 cup Water
Starch water:
1 tbsp. Starch powder
2 tbsp. Water

Directions:

Marinate pork in seasoning mix for 10 minutes. Slice the eggplant askew in 2cm width and sheathe in the center. Slice the cheongyang chilly pepper and green onion and cut carrots, dried pepper, and garlic into small pieces.

Mix the sauce ingredients in a bowl. Mix starch and water.

Sprinkle starch powder on the eggplant and in between the sheaths. Then pack the seasoned pork inside the sheath.

Mix the frying paste inside a bowl and coat the eggplant with starch powder then frying paste. Fry the coated eggplant in 338 °F/170 °C oil and again in strong heat for crispness.

Coat the pot with a bit of oil and stir-fry garlic, green onion, and dried pepper first then add carrots and cheongyang pepper together. Then pour the sauce ingredients and boil. Next, pour the starch water and turn off the heat once the texture of the sauce thickens.

Serve the fried eggplant on a plate and pour sauce on top.