Eggplant and ground meat ankake (sauce).
⏱ 15min👥 2 servings
Ingredients
- Eggplant.
- Ground pork for jeon (Korean pancakes).
- 1 teaspoon of garlic.
- 0.5 teaspoons of ginger.
- 100 ml of water.
- Cheongju 80cc.
- Mirim 30cc.
- 30cc of Masool (flavored alcohol).
- 1 teaspoon of soy sauce.
- 15 cc of sugar.
- 5cc of sesame oil.
- A small amount of butternut squash, finely chopped.
- Adjustable concentration (for controlling the strength).
Instructions
1
Peel the eggplant skin using a vegetable peeler and then cut it in half.
2
Blanch the eggplant in boiling water for 4 minutes, then remove it, drain the excess water, and set aside.
3
Combine ground pork with garlic, ginger, water, rice wine (cheongju), mirin, cooking sake, soy sauce, sugar, and sesame oil to create a savory crumble mixture.
4
Place the crumble topping mixture in a baking dish and bake until golden brown, removing any foam that forms during cooking.
5
Add finely chopped butternut squash and adjust the consistency with "jeon" flour.
6
Blanched eggplant is topped with ankake sauce and served.