Eggplant and Small Anchovies: Two Separate Sesame-Oil Additions

Ingredients in the recorded preparation

• 2 eggplants
• ½ onion
• ½ green-onion stalk
• 2 Cheongyang chillies
• 30 g small dried anchovies
• 2 T olive oil. Sauce in source spoon measures: 2½ soy sauce, 1½ sugar, 1 garlic, 1 sesame oil, pepper. Finish: 1½ T mulyeot, 1 T sesame oil, sesame seeds.

Recorded cooking sequence

1. Trim and halve the eggplants lengthwise, then cut diagonally about 1 cm thick. Prepare the other vegetables.
2. The source crisps the anchovies in a microwave for 90 seconds, mixes them, then heats another minute; microwave wattage is not recorded.
3. Mix the sauce. Heat olive oil and soften the eggplant over medium heat, then add the sauce.
4. Add onion. When it turns slightly translucent, add the prepared anchovies, green onion, and chillies.
5. Turn off the heat and add the finishing mulyeot, sesame oil, and sesame seeds.

What makes this method different

The anchovies are prepared separately and join the vegetables late in the pan stage. The source also specifies sesame oil in both the sauce and the finish; combining those additions into a single vague drizzle would change the recorded amounts. This recipe is therefore distinct from simply adding raw dried anchovies at the beginning of an eggplant stir-fry.

Measurements and recipe scope

The microwave observations describe the author’s equipment and are not a wattage-adjusted universal instruction. No overseas chilli replacement, measured serving count, or storage period is established in this record.