Ingredients

• 3 Medium Eggplants (Galaxy of Stars recommended)
• 1 Small Stalk of Green Onions Chopped (Shimonita Negi Bunching Onion recommended)
• 2 Medium Hot Peppers Thinly Sliced and Seeds Removed (Gochujang King recommended)
• 1 teaspoon Minced Garlic
• 2 Tablespoons Fried Shallot Oil

Sauce Ingredients

• 4 Tablespoons Light Soy Sauce
• 1 teaspoon Brown Sugar
• 0.5 teaspoon Chicken Stock Powder
• A Dash of White Pepper
• 0.25 cup Water

Optional Toppings

• Dried Pork Floss
• Microgreens (Small Gai Choi Mustard Microgreens recommended)

Instructions

1. Begin by steaming the eggplants for 20-30 minutes or until they are tender.

2. While the eggplants are steaming, prepare the sauce by combining all sauce ingredients together. Set prepared sauce aside.

3. Heat a pan and add oil, then reduce the heat from high to medium. Saute the garlic until it just starts to turn light brown. Then add the green onions and hot pepper. Stir-fry until fragrant.

4. Add the prepared sauce to the pan and cook until it boils and becomes bubbly. Cut open each eggplant. Remove the sauce from heat and pour it over the steamed eggplants.

5. To enhance the flavor, sprinkle dried pork floss on top of the dish. For a touch of presentation and spiciness, garnish with Mustard Microgreens before serving. Enjoy your delicious meal!