Steps

1. Remove the stem from the eggplant.
   🕒 01:36
2. Peel the skin of the eggplant in strips using a peeler.
   🕒 01:55
3. Cut the eggplant into approx. 1.5cm thick pieces. (Key Tip!) Eggplant shrinks considerably when cooked, so cutting them slightly larger is key.
   🕒 02:23
4. Add a generous amount of oil to a frying pan and heat over high heat.
   🕒 02:49
5. Add the cut eggplant to the heated pan and sear on both sides over high heat until golden brown.
   🕒 03:05
6. Once golden brown all over, remove the eggplant from the pan.
   🕒 04:03
7. Add 500cc water to the frying pan and break up about 1/4 of the ground pork into it.
   🕒 04:11
8. Add 1 piece of ginger and approx. 5cm of green onion (green part) and bring to a simmer over medium heat.
   🕒 04:54
9. Once boiling, reduce heat and simmer for 15-20 minutes, skimming off any scum. (Key Tip!) The indicator is when all the ground meat floats to the surface.
   🕒 05:19
10. After simmering, strain the ground meat broth through a colander lined with paper towels.
    🕒 07:12
11. In a separate bowl, whisk 1 egg and add 1 tsp sugar, then mix well.
    🕒 07:54
12. Stir-fry in a frying pan while mixing with chopsticks to create crumbly scrambled egg.
    🕒 08:10
13. Finely chop 2 pieces of ginger. (Key Tip!) Chop coarsely to retain texture.
    🕒 05:40
14. Add 2 tbsp toasted sesame oil to a frying pan and stir-fry the coarsely chopped 2 pieces of ginger until fragrant.
    🕒 08:48
15. Once fragrant, add 4+ tbsp sugar and cook, stirring, until it melts and turns a light brown.
    🕒 09:15
16. Remove from heat temporarily, then add 200cc of the prepared ground meat broth and 3 tbsp soy sauce, and return to heat. (Key Tip!) Remove from heat before adding to prevent splattering.
    🕒 10:13
17. Once boiling, add the seared eggplant, cover, and simmer over high heat for 5-6 minutes.
    🕒 11:21
18. Turn off the heat and let it rest for a moment to allow the eggplant to absorb the sauce. (Key Tip!) This will create a thick coating that adheres well to the eggplant.
    🕒 12:07
19. In a separate frying pan, add the remaining ground pork and cook until it changes color.
    🕒 12:44
20. Add the ground meat used for the broth and stir-fry together.
    🕒 13:12
21. Add 250cc of the prepared ground meat broth, 2 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), 1 tbsp cooking sake (rice wine), and a pinch of black pepper.
    🕒 13:38
22. Add 1 tbsp potato starch slurry to thicken.
    🕒 15:07
23. Finish by adding 1 tbsp sesame oil and mixing to complete the ground meat sauce.
    🕒 15:21
24. Plate the savory-sweet braised eggplant.
    🕒 15:39
25. Pour the ground meat sauce over the eggplant.
    🕒 15:59
26. Top with the scrambled egg.
    🕒 16:09
27. Tear the perilla leaves by hand and scatter them over the top to finish. (Key Tip!) Tearing just before serving enhances their aroma and adds a refreshing touch.
    🕒 16:21