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1. Halve 2 eggplants lengthwise, score the skin and soak them briefly in water to remove the bitterness. 2. Pat the eggplant dry, then fry it in a frying pan with plenty of oil, turning it over front and back. 3. In a small pot, mix 1/2 cup doenjang (soybean paste), 1/3 cup anchovy broth, 2 Tbsp sugar and 1 Tbsp rice wine or mirin, and cook over low heat, stirring with a wooden spatula, to make the doenjang sauce. 4. Spread the doenjang sauce from step 3 over the grilled eggplant, place it on a plate and sprinkle sesame seeds on top. |
