Nightshade and seasoning sauce.
⏱ 180min👥 2 servings
Ingredients
- 8 stalks of chives.
- Minced garlic, 0.5 teaspoon.
- 1 green chili pepper.
- 1/3 tablespoon of rice vinegar (or 1/2 tablespoon of plum syrup).
- 1 tablespoon of gochugaru (Korean chili powder).
- 3 tablespoons of soy sauce.
- 1 teaspoon of purified water.
- 1 tablespoon of sesame oil.
- 1 tablespoon of black sesame seeds.
Instructions
1
Place the chopped chives, minced garlic, and finely chopped green chili peppers in a bowl.
2
Ingredients include: Won-dang (Korean chili paste), gochugaru (Korean chili powder), jin-ganjang (fermented soybean sauce), purified water, sesame oil, and sesame seeds.
3
Gently stir the ingredients just until they are combined to create the sauce.
4
Slice the persimmon jelly, which has been chilled at room temperature for more than 3 hours, into bite-sized pieces.
5
Serve the seasoned eggplant with a generous amount of sauce on top.