25가지 집밥 모음ㅣ3년간 만든 집밥 중 맛있는 요리만 모은 영상

Ingredients

• 4 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
• 2 tablespoons Garlic (minced)
• 2 tablespoons Green Onion (thinly sliced, white and green parts)
• 2 tablespoons Korean Red Pepper Powder (Gochugaru) (adjust to taste; can use Korean chili flakes)
• 2 Eggplant (medium, cut into bite‑size pieces)
• 0.5 Onion (half medium onion, sliced)
• 2 tablespoons Oyster Sauce (provides umami; can use vegetarian mushroom sauce)
• 1 tablespoon Soy Sauce (regular or low‑sodium)
• 0.5 tablespoons Sugar (granulated)
• 3 tablespoons Cooking Wine (dry sherry or mirin works)
• 4 tablespoons Water
• 2 Cheongyang Pepper (thinly sliced; very spicy Korean chili)
• 2 Eggs (optional, lightly beaten)
• 1 cup Leafy Greens (optional, such as spinach, bok choy, or kale; roughly chopped)
• 2 cups Cooked Rice (preferably day‑old rice, chilled)

Instructions

1. Prepare Ingredients

   Trim and slice the eggplant into bite‑size pieces, slice half an onion, mince the garlic, slice the green onion, and thinly slice the cheongyang peppers. Measure all sauces into a small bowl.

   Time: PT5M

2. Aromatics

   Heat 4 Tbsp oil in the wok over low heat. Add minced garlic and sliced green onion, stir‑fry for 30 seconds, then sprinkle 2 Tbsp red pepper powder and stir quickly to release fragrance.

   Time: PT2M

   Temperature: low heat

3. Cook Eggplant & Onion

   Add the eggplant pieces and sliced onion to the wok. Stir‑fry for about 5 minutes, stirring frequently, until the eggplant begins to soften but still holds shape.

   Time: PT5M

   Temperature: medium‑high heat

4. Season

   Pour in 2 Tbsp oyster sauce, 1 Tbsp soy sauce, ½ Tbsp sugar, 3 Tbsp cooking wine, and 4 Tbsp water. Stir well and let the mixture simmer for 2 minutes.

   Time: PT2M

   Temperature: medium heat

5. Add Cheongyang Peppers

   Add the sliced cheongyang peppers and stir‑fry for 1 minute, being careful not to burn them.

   Time: PT1M

   Temperature: medium heat

6. Optional Egg & Greens

   Push the vegetable mixture to one side of the wok, pour the beaten eggs into the empty space, scramble quickly, then fold into the vegetables. Add leafy greens and stir until wilted.

   Time: PT2M

   Temperature: medium heat

7. Combine Rice

   Add 2 cups cooked rice, break up any clumps, and toss everything together for 2 minutes until the rice is evenly coated and heated through.

   Time: PT2M

   Temperature: medium heat

8. Finish & Serve

   Turn off the heat, give the rice a final stir, and garnish with extra sliced green onion if desired. Serve hot.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

10 g

Fiber

5 g