Kkanpung Fried Eggplant (Sweet and Spicy)

How to make it

1. 1

   Cut the eggplant into large diagonal pieces and coat them evenly with the starch powder.

2. 2

   Fry the eggplant twice in 350°F (170°C) oil until it is golden and crisp.

3. 3

   Film a pan with cooking oil and stir-fry the minced garlic, minced ginger, dried chili peppers, and green onion to bring out their aroma.

4. 4

   Add the soy sauce, vinegar, sugar, oyster sauce, gochugaru, and water, and reduce the sauce until it thickens.

5. 5

   Add the fried eggplant and toss it quickly so the sauce coats every piece.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the filling is too salty, work in tofu or rice. You cannot add water to a filling, so you make more of it to dilute the seasoning.