Savory & Chewy Dried Eggplant Stir-fry with Perilla Seeds
Making Dried Eggplant Namul with Perilla Seeds: A Delicious Side Dish for Jeongwol Daeboreum
Dried eggplant namul is surprisingly easy to prepare as it only requires soaking and stir-frying, skipping the boiling step altogether. This recipe is packed with the nutty flavor of perilla oil and perilla seeds, resulting in a deeply savory and satisfying dish. Enjoy the delightful chewy texture of the dried eggplant!
Main Ingredients- 100g dried eggplant
- 1 anchovy broth sachet (or 1 piece of dried kelp and 3 dried anchovies)
- 700ml water
Seasoning & Other Ingredients- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 3 Tbsp regular soy sauce (Jin-ganjang)
- 1 Tbsp fish sauce (e.g., anchovy sauce or sand lance sauce)
- 2 Tbsp cooking wine (Mirin)
- 3 Tbsp perilla oil
- 2 Tbsp corn syrup (or Oligodang)
- 2 Tbsp ground perilla seeds
- 1 Tbsp minced garlic
- 2 Tbsp chopped green onions
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 200ml anchovy broth (from above)
- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 3 Tbsp regular soy sauce (Jin-ganjang)
- 1 Tbsp fish sauce (e.g., anchovy sauce or sand lance sauce)
- 2 Tbsp cooking wine (Mirin)
- 3 Tbsp perilla oil
- 2 Tbsp corn syrup (or Oligodang)
- 2 Tbsp ground perilla seeds
- 1 Tbsp minced garlic
- 2 Tbsp chopped green onions
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 200ml anchovy broth (from above)
Cooking Instructions
Step 1
First, here are the 100g of dried eggplant I’ve prepared. We’ll use this to make a delicious seasoned dish.
Step 2
Rinse the dried eggplant once under running water. Then, place the eggplant in a bowl, cover with 700ml of water, and let it soak for about 10 hours until fully rehydrated. It’s crucial to change the soaking water five or six times during this period to remove any musty or old smell characteristic of dried vegetables.
Step 3
To make a flavorful base for our stir-fry, let’s prepare an anchovy broth. In a pot, combine 700ml of water and 1 broth sachet. Bring it to a boil over high heat, then reduce the heat to medium-low and simmer for 8 minutes. This should yield about 600ml of broth, which is enough for making three types of seasoned dried vegetable dishes.
Step 4
Now, let’s start seasoning the eggplant for stir-frying. Add the rehydrated eggplant to a pot. Then, add the prepared seasonings: 2 Tbsp soy sauce for soup, 3 Tbsp regular soy sauce, 2 Tbsp cooking wine, 3 Tbsp perilla oil, 2 Tbsp corn syrup, 1 Tbsp minced garlic, 1 Tbsp fish sauce, and 200ml of the prepared anchovy broth. If you don’t have fish sauce, sand lance sauce works well, and Oligodang can be used instead of corn syrup.
Step 5
Place the pot with the eggplant and seasonings over high heat. Once it starts to boil, immediately reduce the heat to medium-low and stir-fry for about 2 minutes, allowing the eggplant to absorb the flavors.
Step 6
Once the eggplant is slightly cooked, add 2 Tbsp of ground perilla seeds generously. Stir well to coat the eggplant evenly with the perilla seeds and continue to stir-fry gently.
Step 7
Finally, add 2 Tbsp of chopped green onions for a fresh taste and aroma. Give it a quick stir and then turn off the heat. The freshness of the green onions will complement the dish beautifully.
Step 8
After turning off the heat, stir in 1 Tbsp of sesame oil and 1 Tbsp of sesame seeds to enhance the nutty fragrance and complete the dish. This final touch makes the stir-fry even more appetizing.
Step 9
And there you have it – a perfectly finished dried eggplant stir-fry! The appetizing appearance is sure to make your mouth water.
Step 10
Thanks to the generous amount of perilla oil and seeds, this dish is incredibly savory. The unique chewy texture of the dried eggplant is wonderfully preserved, making it even more enjoyable with each bite. This will be an excellent side dish for your meals!
