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

Ingredient Substitutions

• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Garlic: garlic paste
• Instead of Green Onion: scallions
• Instead of Korean Red Pepper Powder (Gochugaru): paprika, crushed red pepper flakes
• Instead of Eggplant: zucchini, pumpkin
• Instead of Onion: shallot, leek
• Instead of Oyster Sauce: mushroom soy sauce, hoisin sauce (less salty)
• Instead of Soy Sauce: tamari, coconut aminos
• Instead of Sugar: honey, maple syrup (use less)
• Instead of Cooking Wine: dry white wine, mirin
• Instead of Cheongyang Pepper: Thai bird’s eye chili, jalapeño (milder)
• Instead of Eggs: tofu scramble
• Instead of Leafy Greens: cabbage, lettuce
• Instead of Cooked Rice: cooked quinoa, cauliflower rice

Equipment Needed

• Wok or Large Skillet
• Wooden Spatula
• Measuring Spoons
• Knife
• Cutting Board
• Rice Cooker or Pot (optional)

Critical Steps — Do Not Skip

• Avoid burning garlic and red pepper powder in step 2.
• Cook eggplant just until tender; overcooking makes it mushy.
• Add water with the sauces to prevent the mixture from sticking.
• Stir‑fry cheongyang peppers quickly to keep their bright flavor.

Chef Tips from the Video

• A drizzle of toasted sesame oil at the end adds depth.
• For extra crunch, toss in toasted sesame seeds just before serving.
• If you like a smoky flavor, finish with a quick high‑heat sear for 30 seconds.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture of eggplant changes when frozen.

Room temperature: Can sit out for up to 2 hours; discard after that.

Make-Ahead Tips

• Chop eggplant, onion, and peppers up to 24 hours ahead and store in water with a pinch of salt.
• Prepare the sauce mixture in a small jar; shake before using.
• Cook rice the day before and refrigerate; cold rice fries better.

Frequently Asked Questions