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Eggplant Yukke and Perilla Pepper Eggplant

Two dishes, "Eggplant Yukke" and "Perilla Pepper Eggplant," ready by simply boiling and mixing. These are addictive side dishes that use up eggplant deliciously and pair perfectly with rice or drinks. They can be easily made in the microwave on days you don't want to use the stove.

Steps

Rinse 50g peeled shrimp with cooking sake, salt, and potato starch, then wash thoroughly under running water.
🕒 00:44
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
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
Cut off the stem of 1 eggplant and cut it in half lengthwise.
🕒 01:22
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
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
Once cooled, cut the eggplant lengthwise into thin strips.
🕒 02:22
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
Add the squeezed eggplant to the seasoned mixture made in Step 3 and mix well.
🕒 02:42
Plate the dish. Trim the stems from 3 perilla leaves, roll them up, and julienne.
🕒 02:52
Place the julienned perilla leaves in the center of the plated eggplant.
🕒 03:11
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
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
Finely chop 40g green onion and add it to the sauce mixture made in Step 13, then mix to create the sauce.
🕒 04:08
Cut off the stems of 2 eggplants and cut them in half lengthwise.
🕒 04:18
Add 1 tbsp vinegar to boiling water, add the cut eggplants, and boil while pressing them down to prevent them from floating.
🕒 01:29
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
Once cooled, cut the eggplants lengthwise into thin strips.
🕒 02:22
Bunch the cut eggplant strips together and squeeze out the water thoroughly.
🕒 02:35
Add the squeezed eggplant to the sauce made in Step 14 and mix well. Adjust with salt if the flavor is weak.
🕒 04:24
Plate the dish and finely chop 1 scallion.
🕒 04:49
Sprinkle the chopped scallion over the entire plated eggplant, and finally, place 1 egg yolk in the center.
🕒 05:06