Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a Authentic dish, eggplant & green pepper gochujang stir-fry. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Eggplant & Green Pepper Gochujang Stir-fry is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Eggplant & Green Pepper Gochujang Stir-fry is something that I have loved my entire life.
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To get started with this particular recipe, we must first prepare a few ingredients. You can have eggplant & green pepper gochujang stir-fry using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Eggplant & Green Pepper Gochujang Stir-fry:
- Take 5 Eggplant (slim Japanese type)
- Take 2 Green pepper
- Get 1 thumbtip's worth Ginger
- Get 2 tsp Gochujang
- Make ready 1 tbsp Soy sauce
- Make ready 1 tbsp Sake
- Prepare 1 tbsp Mirin
- Make ready 1/2 tbsp Sesame oil
- Make ready 1 tbsp ●Salt (to rub into the eggplant)
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Instructions to make Eggplant & Green Pepper Gochujang Stir-fry:
- Cut the green pepper vertically into 1 cm wide slices. Finely julienne the chicken.
- Get rid of the stems on the eggplant and cut into 6-8 vertical slices.
- Prepare the eggplant as seen in Steps 1-4 of. Drain excess moisture. - - https://cookpad.com/us/recipes/147048-technique-for-preparing-delicious-eggplant
- [Note] If you decide to skip preparing the eggplant and instead want to use them whole, cook with an additional 2 tablespoons of sesame oil.
- Heat the sesame oil in the frying pan. Add the ginger and cook until fragrant. Then add the eggplant.
- Once the eggplant has browned, add the green pepper and cook.
- Once everything has been coated in the oil, add the gochujang, sake, soy sauce, and mirin. Raise the heat to high and stir once. Then turn off the heat.
- If you cook it too much, it will become soggy, so stop the heat while it still has some texture. It will become perfectly cooked in residual heat.
- "Homemade Gochujang Recipe" Recipe: 2316187
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