Easy recipe for "Yum Nyom Eggplant Chikuwa!" Rich sweet and spicy taste
|Material ( For 2 persons )|
|eggplant||three (long cylindrical things)|
|tube-shaped fish-paste cake||five (long cylindrical things)|
|soy sauce||1 teaspoon|
|gochujang (Korean red chili paste)||1 teaspoon|
|garlic chute||Approx. 1 cm|
|white sesame seeds||2 teaspoons|
|sesame oil||1 tablespoon|
A cheap and hearty version of the popular Korean dish "Yum Nyom Chicken" made with chikuwa. Here is a simple recipe for "Yam Nyom Eggplant Chikuwa".
Yam Nyom Eggplant Chikuwa
5 pieces of chikuwa
1 tablespoon ketchup
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon gochujang (red pepper paste)
1 cm garlic tube
2 tsp white sesame seeds
1 tablespoon sesame oil
Directions1. Wash eggplant, remove the root, and cut into bite-size pieces. Cut chikuwa diagonally into quarters.
Put sesame oil in a frying pan, add eggplant and saute over medium heat. When slightly browned, cover and steam over low heat for 2 minutes.
Add the chikuwa to the pan and saute for 1 minute.
Add ketchup, soy sauce, sugar, gochujang (red pepper paste), and garlic. Add sesame seeds and stir to combine.
How does Yamnyeom Eggplant Chikuwa taste?The heated, tender eggplant and plump chikuwa. The sweet and sour taste of tomatoes and the rich flavor and gentle spiciness of gochujang (red pepper paste) spread in every mouthful. The slight garlic and sesame accents add to the richness of the flavor. The rich flavor of this dish will make your meal go down a treat.
We also recommend " Yam Nyom Saba Eggplant," a variation of Yam Nyom Chicken made with canned mackerel instead of chikuwa. The sweet and spicy flavor goes well with a variety of ingredients.