Name: Stir-Fried Gochugaru Eggplant With Beef
Prep time: 15 min
Cook time: 15 min
Yield: 3
Ingredients: 100 g (3.5 oz.) ground beef -; 1 tbsp. finely chopped garlic, plus 7 to 8 cloves garlic or 1/2 yellow onion -; 1 tbsp. sake -; Pinch of freshly ground black pepper -; 2 lb. eggplants (about 4 Chinese eggplants, 8 Italian eggplants, or 2 globe or American eggplants) -; 1/2 tsp. canola oil -; 2 tbsp. (or more) gochugaru -; 2 tbsp. (or more) toasted sesame oil -; 2 tbsp. oyster sauce -; 2 tbsp. reduced-sodium soy sauce -; 1 1/2 tsp. granulated sugar -; steamed white or brown rice, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Stir-Fried Gochugaru Eggplant With Beef

1. 100 g (3.5 oz.) ground beef -

2. 1 tbsp. finely chopped garlic, plus 7 to 8 cloves garlic or 1/2 yellow onion -

3. 1 tbsp. sake -

4. Pinch of freshly ground black pepper -

5. 2 lb. eggplants (about 4 Chinese eggplants, 8 Italian eggplants, or 2 globe or American eggplants) -

6. 1/2 tsp. canola oil -

7. 2 tbsp. (or more) gochugaru -

8. 2 tbsp. (or more) toasted sesame oil -

9. 2 tbsp. oyster sauce -

10. 2 tbsp. reduced-sodium soy sauce -

11. 1 1/2 tsp. granulated sugar -

12. steamed white or brown rice, for serving -

How to cook deliciously - Stir-Fried Gochugaru Eggplant With Beef

1. Stage

In a medium bowl, toss beef, chopped garlic, sake, and black pepper until combined. Let marinate about 30 minutes.

2. Stage

Meanwhile, cut eggplants into rectangular pieces about 1/10" thick. In a large skillet over medium heat, cook eggplant on both sides, making sure eggplant doesn’t burn, until moisture is released, about 20 seconds. Transfer to a medium bowl; set aside.

3. Stage

Cut garlic cloves into thin slices. In a wok over low heat, heat canola oil. Cook garlic, stirring occasionally, until softened and fragrant, about 2 minutes. Transfer to a small bowl.

4. Stage

In same wok over medium heat, cook beef mixture, tossing occasionally, until browned, about 2 minutes. Add gochugaru, sesame oil, cooked garlic, and reserved eggplant and cook, tossing constantly, until warmed through, about 1 minute. Add oyster sauce, soy sauce, and granulated sugar and cook over medium heat, tossing occasionally, until warmed through, about 3 minutes (if you prefer spicier, add a bit more gochugaru, and you can drizzle in more sesame oil depending on your preference).

5. Stage

Spoon eggplant mixture over rice.