Pork Bulgogi on Eggplant

In this recipe, we were inspired by our favorite dish at home, Sauteed Pork with Eggplant and Chili. My mom would always cook this dish at least once a week. He would sautee the ground pork in tons of garlic, chili oil and some sugar. She waits for it to caramelize before adding the eggplant. 

In this weeks’ dish, we took my mom’s recipe concept plus the Japanese Kushikatsu, to the next level and with a Korean twist.

Here’s our version and tell us what you think. Comment below for suggestions and feedback.

Enjoy!

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Pork Bulgogi on Eggplant

Yield: 4 servings

Eggplant Kushikatsu:

500g. Eggplant, halved, but into 2.5 inch length

50g. All Purpose Flour

1 pc. Egg

100g. Panko Bread Crumbs

50g. Dehydrated Potato Flakes (optional)

Pork Bulgogi:

2 Tbsp. Cooking Oil

15g. Garlic, minced

400g. Lean Ground Pork (preferably pork shoulders)

2 cups Chungwoo Pork Bulgogi sauce

1/2 Tbsp. Gochujang (Korean Chili Paste)

1 Tbsp. Brown Sugar

2 drops Chungwoo Capsaicin (optional)

1/2 cup Mayonnaise (optional)

Oil for frying

Garnish:

15g. Spring Onion, chopped into 1 inch length.

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Procedure:

  1. Prepare your kushikatsu: Combine the bread crumbs and potato flakes. Set aside.
  1. Dredge the eggplant in flour, dusting of excess. Then dip in the egg until well coated, then bread with panko. Make sure to press the bread crumbs firmly to hold. After breading all eggplants, let it chill for atleast 30 mins. in the refrigerator.
  1. In a preheated pan, add oil. Saute garlic for a minute until fragrant. Be careful not to brown the garlic, because it would add a bitter aftertaste. Add the pork and brown sugar. Let it cook for another 5 mins.
  1. Add in the rest of the ingredients and 2 Tbsp. water. Let it cook for another 3 mins. Set aside.
  1. In a frying pan, preheat oil for deep frying at 180°C/350°F. Deep fry eggplant for a total of 3 mins, turning it once to create a even golden brown color. Drain in a paper towel.
  1. Heat up the bulgogi to warm it up. Then assemble.
  1. In a plate, spread the eggplant, flat side up. Spread a thin layer of mayonnaise, optional, then top it with some bulgogi. Repeat until all eggplant is finished. Serve with some spring onion on top.

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