Jajang Eggplant Recipe

Ingredients with Measurements:
- 2 medium-sized eggplants
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 pound ground pork
- 1/2 cup jajangmyeon paste
- 2 cups water
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)

Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula

Step-by-Step Instructions:

1. Cut the eggplants into bite-sized pieces and sprinkle with salt. Let sit for 10 minutes to draw out excess moisture.

2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic and sauté until fragrant, about 1-2 minutes.

3. Add the ground pork and cook until browned, breaking it up into small pieces with a wooden spoon or spatula.

4. Add the jajangmyeon paste and stir to combine with the pork and onion mixture.

5. Pour in the water and stir until the sauce is smooth. Add the sugar and season with salt and pepper to taste.

6. Add the eggplant to the skillet and stir to coat with the sauce. Cover and simmer for 10-15 minutes, or until the eggplant is tender.

7. In a small bowl, mix the cornstarch with 1 tablespoon of water to make a slurry. Add the slurry to the skillet and stir until the sauce thickens.

8. Garnish with chopped green onions and serve hot with rice.

Preparation time: 15 minutes
Cooking time: 25 minutes
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 22g
Protein: 18g
Sodium: 750mg
Sugar: 9g

Substitutions for ingredients:
- Ground beef or chicken can be used instead of pork.
- Any type of onion can be used instead of chopped onion.
- Any type of cooking oil can be used instead of vegetable oil.
- Any type of starch can be used instead of cornstarch.

- Add other vegetables such as zucchini, bell peppers, or mushrooms.
- Use tofu instead of meat for a vegetarian version.
- Add more or less jajangmyeon paste to adjust the level of spiciness.

Tips and Tricks:
- Be sure to cut the eggplant into evenly sized pieces for even cooking.
- Use a non-stick skillet or wok to prevent sticking.
- Adjust the amount of water depending on how thick or thin you want the sauce to be.

Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation Ideas:
Serve in a bowl with a side of rice and garnish with chopped green onions.

Chopped green onions

Serve with rice and a side of steamed vegetables.

Suggested Side Dishes:
Steamed broccoli, carrots, or bok choy.

Troubleshooting Advice:
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too thin, add more cornstarch slurry to thicken it.

Food Safety Advice:
- Be sure to cook the meat thoroughly to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food History:
Jajangmyeon is a popular Korean-Chinese dish that originated in China and was adapted to Korean tastes.

Flavor Profiles:
Savory, slightly sweet, and umami-rich.

Serving Suggestions:
Serve hot with rice and a side of steamed vegetables.

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Region: Korean

Taste: Savory, Umami, Salty, Sweet, Sour