Deodeok Gaji Ganjang Bokkeum (Bellflower Root & Eggplant Soy Stir-fry)
Serves 4 bellflower root and eggplant stir-fry with auto-scaling for precise soy seasoning.
Instructions
- 1
Peel bellflower root, shred lengthwise, soak in salted water for 5 minutes, then drain.
- 2
Slice eggplant into half-moons, onion into strips, and chili diagonally.
- 3
Mix soy sauce, cooking wine, syrup, and minced garlic to make the stir-fry sauce.
- 4
Heat oil and stir-fry bellflower root for 2 minutes first to release aroma.
- 5
Add eggplant and onion, stir-fry 3 minutes, then add sauce and cook 3 more minutes.
- 6
Finish with chili and perilla oil, tossing for 1 minute until glossy.
Tips
Nutrition (per serving)
Adjust Servings
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