Stir-Fried Eggplant and Bulgogi recipe - ingredients, nutrition and when to eat it
Stir-Fried Eggplant and Bulgogi is a home-style side dish made by cooking thinly sliced beef and eggplant in a soy-based sauce.
Stir-Fried Eggplant and Bulgogi is a home-style side dish made by cooking thinly sliced beef and eggplant in a soy-based sauce. The savory-sweet bulgogi flavor blends with the tender eggplant and goes perfectly with rice. It's a lovely side for a summer dinner, when eggplant is at its best.
Side dishes · 20 minutes to cook
Nutrition (per 337.5g serving): 306.7 kcal · protein 21.3g · carbohydrate 16.7g · fat 17.1g · sodium 1265.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If you slice the eggplant too thin, it can turn mushy, so cut it about 1 cm thick.
Tips: Cook the beef first and add the eggplant afterward to preserve the texture of each.
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Ingredients (1 serving)
- Lean Beef — 100 g
- Eggplant — 1 pc
- Onion — 0.3 pc
- Soy Sauce — 1 Tbsp
- Sugar — 1 tsp
- Garlic — 1 clove
- Sesame Oil — 1 tsp
- Cooking Oil — 1 tsp
- Sesame Seeds — 1 tsp
- Ground Black Pepper — 0.2 tsp