bob levin-korean eggplant
Post on 16-Nov-2015
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Korean Eggplant [Gaji-namul ] Inspired by my favorite Korean lady chef at Maangchis Real Korean Cooking! www.Maangchi.com
by Bob Levin, *Eat Life Before Life Eats You! www.BobLevin.org Friday, March 27, 2015 [Last update: 03.27.2015, 8:00 AM PST]
Ingredients: 3 Asian Eggplants cut in half and into 2.0 or 2.5 inch long pieces. 2 Green Onions chopped.
1 Korean Pepper minced. 2 TBSP Chinese Black Beans crushed and roughly minced.
3 Garlic Cloves minced. 1 TBSP Minced Ginger [peel by scrapping with a metal spoon.] 1 TBSP Soy Sauce.
1 TSP Fish Sauce. 1 TSP Hot Pepper Flakes.
2 TSPs Sesame Oil. 1 TSP Salt 1 TSP Black Pepper
1 TSP White Pepper 1 TBSP Sugar
1 TBSP Sesame Seeds crushed. 1/4 Cup Rice Syrup.
Seasoning Paste:
2 Green Onions chopped. 1 Korean Pepper minced. 2 TBSP Chinese Black Beans crushed and roughly minced.
3 Garlic Cloves minced. 1 TBSP Minced Ginger [peel by scrapping with a metal spoon.]
1 TBSP Soy Sauce. 1 TSP Fish Sauce. 1 TSP Hot Pepper Flakes.
2 TSPs Sesame Oil. 1 TSP Salt
1 TSP Black Pepper 1 TSP White Pepper 1 TBSP Sugar
1st Evolution:
Make Seasoning Paste and set aside.
2nd Evolution: Prep Steamer and bring water to a boil on medium high heat.
3rd Evolution:
Add eggplant and steam for 5 minutes until a chopstick pushes through while still leaving the vegetables firm.
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4th Evolution:
Remove eggplant from steamer and place on cutting board to cool for 10 minutes and then peel into shreds.
5th Evolution:
Combine eggplant, seasoning paste and rice syrup. Top with sesame seeds and serve.
Notes: Eat with hot white rice.
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