A simple and tasty prep for the long, slender Korean or Japanese variety of eggplant.
large egg plants
mul yeot(Korean malt syrup) (substitute honey, sugar, or brown sugar)
small green or spring onion
toasted sesame seed
kkaesoogeum (sesame salt)
small green onions
ground dried red chili pepper
Place beef into freezer just long enough to firm. (about 1 hour)
Place sesame seeds in a small, dry fry pan over medium heat.
Stir or shake continuously until seeds are golden brown.
Remove from heat and let cool.
Crush sesame seeds to a pulp and mix with sesame oil.
Mince the green onion and garlic.
Mix beef seasonings in a medium bowl and let sit for 15 minutes to let flavors develop.
Thin slice, then mince the beef.
Place beef into seasoning bowl and mix well, then let stand twenty minutes.
Rinse the egg plant in cold water, then peel if desired (Most Korean servings are unpeeled).
Slice egg plant in half lengthwise.
Use a narrow spoon to remove the seed and pulp from the center of each half, leaving a shallow trough.
Cut each half crosswise into sections roughly 1 1/2 inch thick.
Mix flours and sesame salt together in a medium bowl.
Trim the root end and leaf top of the green onion, then wash in cold water.
Fine chop the green onion.
Add eggs and chopped green onion to a separate bowl and beat until well mixed.
Trim the solid portion from the top of the garlic clove, then fine chop (mince) or crush it.
Mix all sauce ingredients together in a small bowl and let stand at least fifteen minutes to allow flavors to develop.
1st – Steam:
Bring water in a steamer to a boil.
Very lightly dust the trough in each egg plant section with flour.
Place a small amount of the seasoned beef into the trough of each egg plant section.
Place meat side up into a steamer tray.
Steam for about eight minutes, remove from heat, and let cool.
2nd – Fry:
Heat cooking oil in a fry pan over medium heat.
Dredge the steamed and filled egg plant sections through the flour mix, dip in the egg, and place in a single layer (Meat side down)into the pan, leaving enough room to be able to turn them.
Cook the first side about 2 1/2 minutes(until golden brown), turn and repeat.
Repeat until all sections are cooked.
Serve with dipping sauce as part of a banchan array, as an appetizer, or as a snack.