I think you'll click on a different video after seeing this eggplant.

Nevertheless, I brought you a recipe with eggplants this time.
I only made it with eggplants and soybean paste, and it's literally awesome.

Eggplant rice bowl that is simple and very cost-effective!
I brought this recipe to you because I wanted to share it with my teammates.

Eggplant Rice Bowl (1 portion)
"1 bowl of rice (200g)
1 eggplant (130g)
About 3 tablespoons of cooking oil (25g)
A bit of sesame seed (1g)
A pinch of ground pepper
Sauce "
"3 tablespoons of purified water (21g)
About 1 and 1/2 tablespoon of traditional-style doenjang (27g)
1/2 tablespoon of dark soy sauce (5g)
1 tablespoon of cooking wine (10g)
About 1 tablespoon of brown sugar (10g)
1/5 stem of green onion (20g)
1 cheongyang pepper (10g)"
"1. Remove the calyx of the eggplant, then cut diagonally into 1cm in thickness and 6 to 7cm in length.
* Slice the eggplant into shorter lengths if that's what you prefer.
* Cut the eggplants into thick pieces as they shrink when cooked.
2. Slice the cheongyang pepper and green onion into half vertically, then chop them into 0.3 cm thickness.
* Cheongyang pepper can be substituted with shishito peppers or left out.
3. In a deep bowl, add the prepared cheongyang peppers, green onions, doenjang, sugar, cooking wine, dark soy sauce, and purified water, then mix to make the rice bowl sauce.
* Use cooking wine free of sour smell.
* Feel free to add ground ginger to your preference if you have it on hand.
4. Drizzle cooking oil on a frying pan and preheat it over high heat.
5. Once the frying pan is heated, add the prepared eggplant, then cook over medium heat until evenly golden brown.
* Sprinkle ground powder to your preference as you cook.
6. Spread the rice bowl sauce over the eggplants evenly, then cook over medium heat for 30 seconds until the eggplant soaks in the sauce, turn off the heat and flip them once over the residual heat.
* Eggplant has high absorbancy, so spread the sauce evenly on both sides to let it soak evenly.
7. Add rice to a deep bowl, then cover the top fully with the braised eggplant pieces.
* Sprinkle ground pepper on top if you haven't already while cooking them earlier.
8. Sprinkle sesame seeds, and it's ready to serve."