Korean eggplantmixed rice dishIngredients for half-cooked egg: 3 Korean eggplants, 2 cloves of garlic,dark soy sauce2 teaspoons, 1 cup of jasmine rice, 1/2 teaspoon of salt,egg1 piece

Steps to make Korean eggplant mixed rice with a half-cooked egg:

. Wash the Korean eggplants with salt to remove the fuzz;how to make it tasty

. Put water in a pot, add salt and oil, then add the Korean eggplants and blanch for 1-2 minutes, drain and set aside.cut into small pieces and prepare them;

. Slice the garlic and put it in a bowl, add the prepared Korean eggplant slices and mix with dark soy sauce;

. Cook the raw rice in the water left from blanching the Korean eggplants for about 20 minutes until the water is absorbed.rice. Pour the seasoned Korean eggplants back into the pot. Crack one egg on top, cover and cook for another 5 minutes.

Add the seasoned okra to the pot and crack an egg onto it, cover and simmer for 5 minutes.