Making Korean Eggplant Rice

1. Prepare 2 eggplants for 2 servings of eggplant rice and cut them into bite-size pieces.

2. Slice 3 mushrooms thinly. Chop the 2 cheongyang peppers and cut 8 chilies into 2 to 3cm pieces.

3. Cut the bottom of 2 to 4 bags of bok choy. Chop 1 green onion into small pieces.

 4. Vegetables for eggplant over rice are prepared. Chop 1 garlic and prepare some sliced garlic.

5. Put 2T of pancake powder in a plastic bag, shake the bag and coat the eggplant with pancake powder. Grease the wok and bake the eggplant like frying. I'll sprinkle salt. ^^

6. When the eggplants are cooked golden and crispy, the eggplants that go into the rice topped with eggplants are finished.

7. I'm going to make eggplant deobap sauce. Mix soy sauce 4T, oyster sauce 1.5T, plum extract 1T, minced garlic 0.5T, and pepper powder.

8. Grease a wok and stir-fry minced pork, cheongyang red pepper, kkarigo red pepper, and eggplant over rice sauce. Leave 1/3 of chopped green onion and stir-fry it with 2/3 of chopped green onion. Stir-fry minced pork until it is cooked to a certain extent.

9. Add bok choy and mushroom and stir-fry together. Add a little bit of garlic and stir-fry it. (Done with eggplants sauce^^)

10. Put white rice in a bowl and put the fried eggplant on top. Next, pour the eggplant over rice sauce.

If you sprinkle sesame seeds, eggplants over rice is complete!
Stay healthy and have a happy day