Introducing "Eggplant Yukhoe Rice Bowl" made with eggplant, which is comparable to seafood and beef🍆

Yukke bowl with eggplant!? You thought. You will notice the foul in one bite. Easy & saving recipe that matches the richness and mellowness of egg yolk best when entwined with sweet and spicy sauce.

Sweet and spicy yukhoe is wrapped in fragrant eggplant, and if you add egg yolk and stir it with rice... it will be delicious!

< 🍳 cost ⇒ about 300 yen >

< ⏰ cooking time ⇒ about 20 minutes >

[Materials]

(for 2 people)

2 eggplants

2 cups of warm rice

2 egg yolks

Appropriate amount of green onion

Sesame oil tablespoon 1

White sesame seeds

< Yukkedare >

2 tsp each of gochujang and vinegar

soy sauce tablespoon 1

1 tsp each of sugar and sesame oil

1 / 3 tsp minced garlic

1 / 3 teaspoon grated ginger

[How to make]

① Cut the stem of the eggplant, make cuts in the skin and make several holes with a fork

② Wash with water, wrap in plastic wrap, and heat in a microwave (600W) for about 2 minutes

③ Prepare small pieces of green onion

④ Mix all the ingredients of [Yukkedare] in a bowl

⑤ Cut the eggplant from the microwave into thick strips

⑥ Heat sesame oil in a frying pan and cook the eggplant over medium heat until it is fragrant and browned.

⑦ While it is hot, put it in a bowl of sauce and let the taste blend in for about 10 minutes with a drop wrap

8 Serve on rice and top with egg yolk, green onion and sesame seeds

[Point]

✔ Prevents bursting by making a hole before heating the eggplant in the microwave

✔ By heating the eggplant in the microwave and then baking it in a frying pan, it does not absorb too much oil and has a fragrant finish.

✔ eggplant shrinks a little when baked, so cut it a little thicker to give it a sense of presence

✔ It's spicy and delicious even if you put doubanjiang in yukhoe sauce

Eggplant Recipe # yukhoe # summer Cooking Videos