Korean Temple Food Week
Recipes
Side dishes
Seasoned
Mixing with Hands
· 2 Eggplants
· ½C Bean Flour
· 1T salt
[Sauce]
· 1 Red Chili
· 1 Green Chili
· 1T Minced Ginger
· 2T Naturally Brewed Soy Sauce
· 1T Sesame Seeds
· 2T Water
· 2T Sesame Seed Oil
Wash the eggplants, cut into 5㎝ horizontal pieces. Cut the pieces vertically into 4 to 6 pieces.
Put the eggplants in a bowl and add the above bean flour and salt.
When the steamer is filled with steam, set a layer of wet cloth, arrange the eggplant pieces coated with bean flour and bring to a steam for 5 to 9 minutes.
Meanwhile, chop the above Chilies and mix the above sauce ingredients with the chopped Chilies.
Spread the above steamed eggplants to cool off.
Once cooled off, mix the steamed eggplants with sauce.
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