Eggplants are low in calories, high in moisture, and rich in potassium, which helps excrete sodium.
Calories
297kcal
Carbs
27.2g
Protein
7.5g
Fat
17.6g
Sodium
596.3mg
Ingredients
Others
Pork(70g), Tofu(50g), Crunchy Green Chili(30g), Eggplant(60g), Cooking Oil(100ml), Salt(0.3g), Pepper Powder(0.2g), Soy Sauce(20g), Oligosaccharide Syrup(30g), Vinegar(10g), Starch(10g), Frying Batter Mix(50g)
Finding these ingredients in the US
- Oligosaccharide SyrupKorean oligosaccharide syrup. Light corn syrup or honey gives a similar sheen and mild sweetness.
- StarchPotato starch is at most supermarkets near the flours. Cornstarch swaps 1:1 for thickening and coating.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
- PorkKorean markets carry thin-sliced pork belly. Supermarkets sell whole belly — slice it thin yourself, or use shoulder for stir-fries.
Nutrition Facts
Per 100g of main ingredientsPork
- Rich in vitamin B1 (0.49mg) — used to turn carbohydrates into energy
- Rich in protein (13g) — used to build and maintain muscle and body tissue
Eggplant
- Rich in dietary fiber (2.7g) — can support digestion and help you feel full
- Rich in vitamin B2 (0.16mg) — supports energy metabolism and healthy skin
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
Finely chop the pork, tofu, and asaki chili, and cut the eggplant diagonally into 4 pieces and score the center.
Season the chopped pork, then mix in chopped tofu and chili.
Fill the scored eggplant with the seasoned pork and coat with frying batter mix.
Coat the eggplant with frying batter mix and deep-fry twice in cooking oil (100ml) preheated to 180℃ for 7-8 minutes.
Add the eggplant sauce ingredients and water (100ml) to the pot and boil for 4 minutes.
Top the bowl with the fried eggplant and drizzle with eggplant sauce.