Eggplant Gochujang Sauce

Ingredient

• 2 pcs eggplant, sliced
• 3 pcs chopped white onion
• 3 stalks spring onion
• 3 tablespoons gochujang kikkoman sauce (if using gochujang paste 2 tablespoons only)
• 1/2 tsp chili powder
• 2 tbsp salty kcp
• 1 tsp sugar / according to taste
• Pepper/black pepper
• Less water
• 1 tbsp regular oil 1 tbsp sesame oil for frying

How to Cook

• 1. Just heat a little oil, bake the eggplant until browned, the heat is high, but the inside is still a little crunchy and sweet, remove and set aside
• 2. Pour in the oil and sesame oil, add the white onion, stir fry briefly until fragrant, add the gochujang sauce, chili powder, salty coconut milk, pepper, a little water, mix well, put the eggplant back in, add the onion leaves, mix well, cook for a while, serve

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