Korean Deodeok Root & Eggplant Soy Stir-fry
Quick answer
- Total time
- 34 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
The deodeok, a fibrous mountain root, goes into the pan ahead of the eggplant and onion, because eggplant cooks far faster.
Read more
Its earthy bitterness is toned down beforehand with a short soak in salted water.
Ingredients
Instructions
- 1
Peel 180 g of deodeok and tear into 2 to 3 long strips, then soak in 3% salted water for 5 minutes to reduce bitterness, and drain.
- 2
Slice 250 g of eggplant into 1 cm half-moon pieces, shred 120 g of onion into thick strips, and seed and diagonally slice 1 cheongyang chili.
- 3
Mix 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oligosaccharide syrup, and 1 tablespoon of minced garlic to make the stir-fry sauce.
- 4
Heat 1.5 tablespoons of cooking oil in a pan over high heat, add deodeok, and stir-fry for 2 minutes.
When the characteristic deodeok aroma rises, it is ready for the eggplant and onion.
- 5
Add eggplant and onion and stir-fry over medium-high heat for 3 minutes, then add the sauce and braise for 3 more minutes.
The dish is ready when the eggplant absorbs the soy color and turns a deep purple.
- 6
Add cheongyang chili and 1 tablespoon of perilla oil and stir-fry 1 more minute.
Turn off heat and serve once the perilla oil aroma rises and the ingredients develop a glossy sheen.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Bellflower Root Tofu Stew
deodeok root, onion
Chilled Eggplant Soup
eggplant, cheongyang chili
Korean Gaji Saewoo Jjigae (Eggplant Shrimp Stew)
eggplant, onion