Steps

1. Rinse 50g peeled shrimp with cooking sake, salt, and potato starch, then wash thoroughly under running water.
   🕒 00:44
2. Place the peeled shrimp in a heatproof container, add 1 tsp cooking sake, cover with plastic wrap, and microwave for 1 minute at 600W.
   🕒 00:56
3. To the microwaved shrimp, add 2 tbsp olive oil, 1 tsp grated garlic, 1/4 tsp salt, and a pinch of coarsely ground black pepper, then mix.
   🕒 01:06
4. Cut off the stem of 1 eggplant and cut it in half lengthwise.
   🕒 01:22
5. Add 1 tbsp vinegar to boiling water, add the cut eggplant, and boil while pressing it down to prevent it from floating. (Tip: Boiling in water with vinegar helps prevent the eggplant skin from discoloring, resulting in a beautiful finish.)
   🕒 01:29
6. After boiling for about 1 minute and 30 seconds, flip the eggplant. Once tender and cooked through, transfer to cold water to cool.
   🕒 02:01
7. Once cooled, cut the eggplant lengthwise into thin strips.
   🕒 02:22
8. Bunch the cut eggplant strips together and squeeze out the water thoroughly. (Tip: If you don't squeeze out the water well, it will become watery, so squeeze firmly.)
   🕒 02:35
9. Add the squeezed eggplant to the seasoned mixture made in Step 3 and mix well.
   🕒 02:42
10. Plate the dish. Trim the stems from 3 perilla leaves, roll them up, and julienne.
    🕒 02:52
11. Place the julienned perilla leaves in the center of the plated eggplant.
    🕒 03:11
12. Place 80g ground pork and 1 tbsp cooking sake in a heatproof container and microwave for 1 minute and 10 seconds at 600W.
    🕒 03:36
13. To the microwaved ground pork, add 1.5 tbsp soy sauce, 1 tsp oyster sauce, 1 tsp gochujang, 1 tsp sugar, 1 tsp sesame oil, 1 tsp vinegar, 1 tsp grated garlic, and 1 tbsp toasted sesame seeds, then mix.
    🕒 03:46
14. Finely chop 40g green onion and add it to the sauce mixture made in Step 13, then mix to create the sauce.
    🕒 04:08
15. Cut off the stems of 2 eggplants and cut them in half lengthwise.
    🕒 04:18
16. Add 1 tbsp vinegar to boiling water, add the cut eggplants, and boil while pressing them down to prevent them from floating.
    🕒 01:29
17. After boiling for about 1 minute and 30 seconds, flip the eggplants. Once tender and cooked through, transfer to cold water to cool.
    🕒 02:01
18. Once cooled, cut the eggplants lengthwise into thin strips.
    🕒 02:22
19. Bunch the cut eggplant strips together and squeeze out the water thoroughly.
    🕒 02:35
20. Add the squeezed eggplant to the sauce made in Step 14 and mix well. Adjust with salt if the flavor is weak.
    🕒 04:24
21. Plate the dish and finely chop 1 scallion.
    🕒 04:49
22. Sprinkle the chopped scallion over the entire plated eggplant, and finally, place 1 egg yolk in the center.
    🕒 05:06