🔔 Eggplant rolls. (1T=rice spoon)
2 eggplants, 600g beef, 1/2T salt, 300ml water, 3T soy sauce, 2T myeolchi aekjeot, 3T mirin, 1T minced garlic (10g), 2T red pepper powder (16g), 1T jocheung (15g).
Beef seasoning: 1T sugar (8g), 3T soy sauce, 2T mirin, 3 pinches pepper.

✨ Eggplant rolls. (Refer to the video for the detailed recipe.)
1. Cut the eggplant.
2. Sprinkle salt on the eggplant and let it sit for 20 minutes.
3. Mix 600g beef, 1T sugar (8g), 3T soy sauce, 2T mirin, 3 pinches pepper.
+ Wipe off the blood from the beef with a paper towel before use.
4. Make the seasoning. [300ml water, 3T soy sauce, 2T myeolchi aekjeot, 3T mirim, 1T minced garlic (10g), 2T red pepper powder (16g), 1T jocheung (15g)]
5. Drain the eggplant.
6. Make the beef into balls.
7. Roll the beef on the eggplant and make eggplant rolls.
8. Add eggplant rolls, eggplant scraps, and seasoning to the pan.
9. Close the lid and boil over high heat.
+ When it boils, lower the heat to medium and boil for 15 minutes.

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