Eggplant & Green Pepper Gochujang Stir-fry

• 5 Eggplant (slim Japanese type)
• 2 Green pepper
• 1 thumbtip's worth Ginger
• 2 tsp Gochujang
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 1 tbsp Mirin
• 1/2 tbsp Sesame oil
• 1 tbsp Salt (to rub into the eggplant)

1. Cut the green pepper vertically into 1 cm wide slices.
2. Finely julienne the chicken.
3. Get rid of the stems on the eggplant and cut into 6-8 vertical slices.
4. Prepare the eggplant as seen in Steps 1-4 of.
5. Drain excess moisture.
6. Note If you decide to skip preparing the eggplant and instead want to use them whole, cook with an additional 2 tablespoons of sesame oil.
7. Heat the sesame oil in the frying pan.
8. Add the ginger and cook until fragrant.
9. Then add the eggplant.
10. Once the eggplant has browned, add the green pepper and cook.
11. Once everything has been coated in the oil, add the gochujang, sake, soy sauce, and mirin.
12. Raise the heat to high and stir once.
13. Then turn off the heat.
14. If you cook it too much, it will become soggy, so stop the heat while it still has some texture.
15. It will become perfectly cooked in residual heat.
16. "Homemade Gochujang Recipe" Recipe: 2316187

slim japanese type, green pepper, ginger, gochujang, soy sauce, sake, mirin, sesame oil, salt

Taken from cookpad.com/us/recipes/156491-eggplant-green-pepper-gochujang-stir-fry (may not work)