Healthy and delicious! Eggplant crumble ankake (sauce) | Jeong Ho-young's cooking today.

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).

Steps

1. 11. Peel the eggplant skin with a vegetable peeler and cut it in half.
2. 22. Blanch the eggplant in boiling water for 4 minutes, then remove it, drain the excess water, and set aside.
3. 33. In a bowl, combine ground pork with garlic, ginger, water, rice wine (cheongju), mirin, cooking sake, soy sauce, sugar, and sesame oil to create a flavorful base.
4. 44. Place the crumble topping mixture in a baking dish and bake until golden brown, removing any foam that forms on top.
5. 55. Add finely chopped butternut squash and adjust the consistency with "jeon" batter.
6. 66. Drizzle the ankake sauce over the blanched eggplant and serve.