Visit our other international cooking sites  
Home | Contact us | RSS
Home >> Beef Recipes

SPICY BEEF-STUFFED EGGPLANT

INGREDIENTS :

4 eggplants (small), 100g ground beef, 80g radish sprouts, 2 cloves of garlic, 8g ginger, some black pepper corns, 1 stem of spring onion, 1.5t water, 1t salt.


SEASONINGS:
(1) 33ml soy sauce, 17ml grain syrup, 1.5t chonju (i.e. rice wine).
(2) 2t Korean hot pepper paste, 1t sesame oil.
(3) 1/4 cup of water, 1/4 cup of beef broth.

PREPARATION :

1. Peel and rinse garlic; Slice an half; Mince the remaining.
2. Peel, rinse and slice ginger.
3. Add black pepper corns to a mortar and pestle; Crush.
4. Pour 1.5t water to a saucepan; Add the black pepper corns, the garlic slice and the ginger; Bring to the boil over a high heat; Turn to a low heat; Cook over a low heat for 10 minutes; Add seasoning (1); Stir till well mixed; Turn to a high heat; Cook over a high heat for 2 minutes; Turn off the heat; Cool at the room temperature; Strain the sauce through a sieve into a bowl.
5. Cut off the roots of spring onion; Rinse and drain; Chop finely.
6. Add 2T sauce from the step 4 to a big mixing bowl; Add seasoning (2), the spring onion and the remaining garlic; Stir till well mixed.
7. Rinse ground beef and drain; Add to the big mixing bowl from the step 6; Stir till well mixed; Leave it for at least 30 minutes.
8. Rinse eggplants and drain.
9. Place an eggplant on the cutting board; Make a slit through the flesh, starting just below the stem and drawing downward till 1.25cm from the bottom of the eggplant; Turn the eggplant slightly; Make another slit through the flesh, starting just below the stem and drawing downward till 1.25cm from the bottom of the eggplant; Turn the eggplant slightly one more time; Make third slit through the flesh, starting just below the stem and drawing downward till 1.25cm from the bottom of the eggplant (repeat the step till the eggplants are done).
10. Soak the eggplants from the step 9 in water with 1t salt for 5 minutes; Lift the eggplants up and drain.
11. Rinse radish sprouts and drain.
12. Divide the beef mixture from the step 7 into 4 equal portions.
13. Stuff a bit of the meat mixture of a portion into the slit of one eggplant and spread the meat mixture along the length of the slit; Smooth the meat mixture with your fingers so it gets through to the center; Repeat the step two more times till the all the slits of the eggplant are filled with the meat mixture; (Repeat the step till all the eggplants are stuffed with the meat mixture).
14. Add seasoning (3) and the remaining sauce from the step 4 to a non-stick saucepan; Arrange the eggplants in the pan; Cover the pan with its lid; Cook over a medium heat for 5 minutes; Uncover; Turn the eggplants over; Cover the pan with its lid again; Cook over a medium heat for another 5 minutes; Uncover; Turn the eggplants over; Cover the pan with its lid; Cook over a medium heat for 2 minutes;
Uncover; Cook over a medium heat till the sauce reduced to a thick glaze; Turn off the heat.
15. Carefully lift the eggplants up and place them on a clean cutting board; Slice; Arrange on serving plates; Drizzle with the remaining sauce in the pan from the step 14; Garnish with the radish sprouts; Serve hot.