Season the beef first. I buy ground beef and take as much as I want to eat and freeze it in the freezer. When you need meat, it's good to defrost it one by one and put it in the dish. The ground beef will be about 150 grams. I added 1 tablespoon soy sauce, 1 tablespoon garlic, pepper, and sesame oil. Since it's the base, I'm going to make it look awkward~~

I bought it at a supermarket in front of my house, but it's long because it's slim. Wash it in water, cut off the top of the front and back, and prepare it.

Since the branches are thin, I cut them in half and cut them into quarters. If it's a chubby eggplant, you can cut it into 4 pieces and cut it into the right size.

If stir-fried eggplants are as soft as steamed, it doesn't look good and it's time to eat them. If you want a chewable texture, use a microwave. Put the cut branches in a plastic bag, add about half a cup of water with a paper cup, tie it up and turn it. Moderately~~ There are 6 branches, so I turned it around for about 8 minutes.

Stir-fry meat in the microwave. Add 3 spents of oil and stir-fry green onions and garlic.

I'm making green onion oil, but as the green onion ripens, it smells sweet.

Add the seasoned meat.

It's ground meat, so it cooks quickly. Turn down the heat and remove the eggplant. If it's complicated, you can take out the eggplant and stir-fry the meat.

Pour the ripe eggplant into the strainer in the microwave. At this time, the plastic bag is very hot, so use a dishcloth or wear a chef's purse.

I can't squeeze the hot branches with my hands, right? If you press the stainless steel ball on top of the strainer, the water will drain. Don't press too hard, press moderately to drain. The branches are alive without being crushed, right?

Put the salty eggplant into the pan and add the seasoning. I'll tell you how much it's slightly salty and adjusted later on. I thought there were a lot of eggplants, so I picked the wrong amount of sauce.1 tablespoon oyster sauce, 1 tablespoon red pepper powder, 2 tablespoon tofu sauce or mapa tofu sauce, and a little pepper.

If it's salty after eating it, sugar is the answer. It's a bit salty, so I added a tablespoon of sugar, a little bit of sesame oil, and a little bit of sesame. The salty taste is neutralized with sugar.

If you add a little bit of Cheongyang red pepper at the end, you can get rid of the greasy taste. Perhaps because there is no seasoning in the eggplant, it has decreased the salty taste as it is soaked in the eggplant, and it has become a good seasoning to eat as a side dish. As I stir-fry it, I think it would be good to mix rice with this or eat pasta with spaghetti noodles. Eggplant pasta... lol

It's ground meat, so the meat is well seasoned. It's perfect to mix eggplants and meat together.I think it'll look neater if you chop up the bulgogi persimmon.

A side dish that can be mixed on top of hot rice is complete...I'll have to cook rice with toppings for dinner.