Steps

1. In a bowl, combine Mirin (Sweet Rice Wine) 2 tbsp, Soy Sauce 1 tbsp, Gochujang (Korean Chili Paste) 1 tsp, Ketchup 1 tsp, Grated Garlic 1 tsp, and Sugar 2 tsp. Mix well to create the sauce mixture.
   🕒 00:37
2. Trim any excess sinew from Chicken Thighs 1 piece (approx. 200g).
   🕒 00:54
3. Cut the chicken thighs into bite-sized pieces.
   🕒 01:00
4. Trim the stems from Eggplant 2 (approx. 250g) and peel in a striped pattern.
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5. Slice the eggplant into 1.5cm thick rounds.
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6. Place the cut chicken thighs and eggplant into a cooking bag. Add Potato Starch 2 tbsp, close the bag, and shake well to coat everything evenly. (This is the key!) Coating with potato starch locks in the chicken's juices for a tender result, and peeling the eggplant makes it easier for the starch to adhere.
   🕒 01:23
7. Heat Vegetable Oil 2 tbsp in a frying pan over medium heat.
   🕒 01:36
8. Once the pan and oil are hot, arrange the potato starch-coated eggplant and chicken in the pan with the skin side down. Grill until a golden-brown crust forms on the bottom.
   🕒 01:47
9. Once browned on the bottom, flip the eggplant and chicken.
   🕒 02:12
10. Cover with a lid and steam-grill over low to medium heat for 2 minutes.
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11. After steam-grilling, mix the eggplant and chicken.
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12. Re-mix the prepared sauce mixture well.
    🕒 02:47
13. Pour the sauce mixture into the frying pan. Over medium to medium-high heat, cook until the sauce thickens and coats the ingredients.
    🕒 02:55
14. Transfer to a plate and sprinkle with Toasted Sesame Seeds and Chopped Green Onions, if desired.
    🕒 03:09