Today I made garlic soy marinated grilled eggplant and japchae.
I was excited to make the eggplant because I got to play with my new cast iron grill pan, which worked so well. The marinade was pretty simple: soy sauce, sesame oil, minced garlic, gochugaru powder, pepper, spring onion, sesame seeds, and a little bit of sugar.
For my japchae, this was my first time ever using whole leaf spinach, definitely needed to wash the grit out.
I soaked some shitake mushrooms while I blanched the spinach. I also chopped a bunch of partially dried out button mushrooms, they're perfectly fine in this.
I like to use up what veggies I have in the fridge, which included some cabbage, onion, green pepper, and green onion. I also added a bit of vegan chick'n (although japchae is traditionally made with beef).
My japchae was not as pretty as traditional japchae, because I didn't have any carrots and I used green peppers, rather than red, because they were cheaper at the store🤷♀️ still tasted amazing. Japchae is make with sweet potato starch glass noodles. They have a super yummy chewy texture.