Cut the green pepper vertically into 1 cm wide slices. Finely julienne the chicken.
Get rid of the stems on the eggplant and cut into 6-8 vertical slices.
Prepare the eggplant as seen in Steps 1-4 of Recipe ID: 2321332. Drain excess moisture.
[Note] If you decide to skip preparing the eggplant and instead want to use them whole, cook with an additional 2 tablespoons of sesame oil.
Heat the sesame oil in the frying pan. Add the ginger and cook until fragrant. Then add the eggplant.
Once the eggplant has browned, add the green pepper and cook.
Once everything has been coated in the oil, add the gochujang, sake, soy sauce, and mirin. Raise the heat to high and stir once. Then turn off the heat.
If you cook it too much, it will become soggy, so stop the heat while it still has some texture. It will become perfectly cooked in residual heat.
"Homemade Gochujang Recipe" Recipe: 2316187
Story Behind this Recipe
When Summer comes, I always eat a lot of eggplant, so I'm trying various recipes. I usually use onion but this time I tried making it with green peppers. If you prepare the eggplant as seen at Recipe ID: 2321332, you won't need so much oil.
Gochujang burns easily so quickly mix everything together. I cooked it with ginger this time, but using garlic is really delicious. Adding pork or chicken to bulk it.