Bulgogi Eggplant Food

STIR-FRY BULGOGI EGGPLANT

Steps:

• Combine soy sauce, Shaoxing rice wine, brown sugar, sesame oil, garlic powder and cayenne pepper to make sauce. Set aside.
• Slice eggplants lengthwise. First, cut it in half, then cut each half to 3 portions, cut each portion 2 to 3 slices. Cut eggplant when ready to fry so it doesn't turn brown.
• In a pan, heat oil over medium heat.
• Stir-fry cubed carrots for 3 to 4 minutes or until tender but crisp. Remove from pan.
• Add some oil, if needed. Toss-in eggplants once oil is heated. Fry eggplant in batches and don't overcrowd.
• Turn eggplant to brown all sides. Remove when tender with crisp edges.
• Continue frying until all eggplants are cooked.
• When last batch of eggplants are almost done, add poblano peppers and garlic. Stir fry for a minute.
• Add cooked eggplants and carrots. Mix.
• Pour sauce and simmer until reduced. Turn off heat.
• Toss-in green onion. Mix.
• Remove eggplant dish from pan and garnish with sesame seeds. Serve hot with white rice, fish, meat, chicken or poultry.

BULGOGI EGGPLANT

Steps:

• Place the eggplant in a colander set inside the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to drain its excess moisture.
• While the eggplant drains, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to high. In a medium bowl, whisk together the soy sauce, maple syrup, sugar and garlic powder until the sugar is dissolved.
• Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. In the colander, toss the drained eggplant with 1 tablespoon oil. Place the eggplant on the hot, greased grate. Grill until charred at the edges, 1 to 2 minutes per side. If using a gas grill, close the lid between flips. (See Tip for stovetop method.)
• Add the grilled eggplant to the bowl with the sauce and gently toss, making sure each slice is thinly coated. Arrange the slices with the sauce on a large platter. Crack over some black pepper and garnish with the scallion.

AIR FRYER BULGOGI WITH ZUCCHINI

Steps:

• Preheat a 6-quart air fryer to 400 degrees F.
• Whisk the soy sauce, sugar, mirin, sesame oil, garlic, 1/2 teaspoon pepper and 2 tablespoons water together in a large bowl until most of the sugar is dissolved and the marinade is homogenous. Set aside 1 tablespoon of the marinade in a medium bowl, add the zucchini and 1/4 teaspoon salt and toss well until coated. Add the beef to the remaining marinade and toss until the beef is well coated.
• Transfer the marinated beef to the air fryer basket and air fry until the ribeye is browned on top and cooked through, about 10 minutes. Carefully transfer the beef to a serving plate and without cleaning the basket transfer the marinated zucchini to the basket and air fry until the zucchini is browned on top and cooked through, 5 to 6 minutes.
• While the zucchini is cooking, tear the beef into bite-size pieces. Transfer the zucchini to the same serving plate with the beef and pour the residual marinade from the bottom of the air fryer over the beef. Sprinkle with sesame seeds and serve with rice.

DWEJI BULGOGI

Steps:

• Combine the gochujang, sesame oil, gochugaru, mirin, soy sauce, sugar and garlic in a large bowl. Mix in the pork belly until coated on all sides. Let sit at room temperature for 30 minutes.
• Heat a large non-stick skillet over medium-high heat.
• Drain the excess marinade from the pork. Cook the pork in batches, making sure not to overcrowd the pan, flipping once, until cooked through and nicely charred, 5 to 6 minutes. Discard excess oil and wipe the skillet dry to cook next batch.
• Serve the pork with rice, lettuce, perilla leaves, ssamjang, scallions and toasted sesame seeds.