Wednesday, July 26, 2017
2 T. oil (olive, canola, etc.)
2 garlic cloves, finely chopped
1 T. fresh ground ginger
1 medium size onion, finely chopped
4 green onions, finely chopped
3/4 lb. ground beef (or pork)
1 T. to-ban-jan (Korean red chili paste - I've used other Asian chili pastes that works too.)
1 T. sesame oil
1 Japanese eggplant and or zucchini and or tofu and or bell peppers
2 T. sake
1 1/2 tsp. sugar or honey
2 T. water
6 T. soy sauce
1. Prepare and measure garlic, ginger, onion, green onions.
2. Slice eggplant lengthwise into 4 strips. Slice horizontally not quarters. Set aside.
3. In a pan over medium/high hear, add 2 T. oil, garlic, ginger, onions, and half of the spring onions. Cook for 3 to 4 minutes, until onions are translucent.
4. Add ground beef and season with a bit of salt and pepper. When the meat is cooked, add to-ban-jan and stir.
5. Add sesame oil and eggplant (zucchini, bell peppers if desired) and cook for 5 - 7 minutes, until the vegetables are soft and cooked through.
6. If you add tofu, delicately break it up while mixing it in. Add sake, sugar or honey, 4 T. soy sauce, stir and cook for a couple of minutes. Add the remaining 2 T. soy sauce and spring onions, stir and turn the heat off. Serve over rice.