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Korean Rice Cakes with Beef and Eggplant
Beef (rough grind) - ground fresh in the food processor and browned very dark
Eggplant prepared in the Chinese manner - deep fried until browned and blanched in boiling water for a few seconds to rinse any oil.
Dduk (Korean Rice Cakes) - blanched, halved, quickly browned in a hot pan
Gochujang (Korean Red Pepper Paste)
Double-Concentrated Tomato Paste
Miso, Soy Sauce, Mirin, Ginger (finely diced), Garlic (finely diced), sesame oil (just a little and at the very end)
Garnish: scallions (thinly sliced), garlic (sliced and fried), chili threads, sesame seeds, nigella seeds
