Leave a Reply
  1. Très belle recette, grand merci. Les méditerranéens adorent les aubergines et cette recette est une autre façon de les célébrer. Je ne possède pas le piment coréen mais je crois pouvoir le remplacer avec le piment d’espelette.

  2. What’s the flavour profile of the Korean pepper powder? I’m indian and have red chilli powder in my kitchen. Just want to know if it’d work. Same with Szechuan peppercorn Vs thallassery peppercorns in your hot oil recipe. Like your channel. Thanks for help!

  3. another way of doing it the korean way is steaming the cut up eggplant and mixing in the sauce afterwards! it gets mushy so it gets mixed reviews but i think its still good! you can refrigerate and eat it cold like a side dish!

  4. Omg I just found your channel and I'm in love! Thanks so much for this recipe, it looks delicious and reminds me of my childhood as well, going to Chinese restaurants and eating this dish (though my parents treated it as a side because no meat was in it 😂😒). Can't wait to try this!

  5. This! This is the man I needed in my life that teaches me how to make good vegan ramen, deep voice, straight to the point! This is one of the best cooking channels! 🙏🏼 I am not a weirdo, but I became a bit obsessed with Japanese cuisine!

  6. Today I tried this for first time, came very nice… I didn't had peanut pieces in home but still the taste was good, as you say, I cooked with confidence today because of you !! Tks a lot sir…

Leave a Reply

Your email address will not be published. Required fields are marked *