●Gochujang (instead of the red miso and doubanjiang)
● Chicken stock granules
Use either the miso (1 tablespoon) = doubanjiang (1 teaspoon) OR the gochujang (1 tablespoon)
Cut up the eggplants and soak in a bowl of water.
Mix the ● ingredients together.
Stir fry the drained eggplant. When it has browned on both sides, take it out of the pan.
Stir fry the pork in the same frying pan. When the color of the meat changes, add the eggplant.
Add the combined ● ingredients all at once, and mix well.
Turn off the heat, drizzle in the sesame oil, mix and it's done.
Story Behind this Recipe
I've been making this family favorite for ages.
Soaking eggplant in water does get rid of its bitterness, but it also makes it less likely to soak up a lot of oil, so you can cut calories. If you have gochujang, try it instead of the miso + doubanjiang. This recipe is really easy and delicious.