Ingredients

• 1 eggplant

• 200g ground pork

• 3 stalks green onion

• 1 red chili pepper

Seasoning

• 3 tablespoons TK bulgogi galbi sauce

• 1 tablespoon cooking wine

• 1/2 tablespoon minced garlic

• 1 teaspoon minced ginger

• 1 teaspoon sesame oil

• Pepper

• Starch water (cornstarch mixed with water)

Instructions

1. Cut the eggplant into 10 cm lengths and then into 6 pieces.

2. Finely slice the green onion and diagonally slice the red chili.

3. In a frying pan, heat some oil and pan-fry the eggplant until golden brown.

4. Set the eggplant aside on a plate. Add oil to the pan and stir-fry the green onions to bring out their aroma.

5. Add the ground pork and stir-fry thoroughly. Then add cooking wine, minced garlic, and pepper, and continue to cook.

6. Once the pork is fully cooked, add the TK bulgogi galbi sauce and mix well.

7. Add the pre-fried eggplant and sliced chili, stir-fry everything together. Add a little water and mix well.

8. Add starch water to thicken the sauce. Finish by adding sesame oil.