One-Pot Dishes

Pork-Stuffed Eggplant Tangsuyuk

Name: Pork-Stuffed Eggplant Tangsuyuk
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 70 g Pork; 50 g Tofu; 30 g Mild green chili (asagi-gochu); 60 g Eggplant; 100 ml Cooking oil; 0.3 g Salt; 0.2 g Ground black pepper; 50 g Tempura flour; 20 g Soy sauce; 30 g Oligosaccharide syrup; 10 g Vinegar; 10 g Starch; 100 ml Water

가지 탕수육

Eggplant pieces stuffed with seasoned pork, tofu and mild green chili, double-fried until crisp and drizzled with a sweet-and-sour soy sauce. Eggplant is low in calories, high in moisture and rich in potassium, which helps flush out sodium.

📝 Step-by-Step Instructions

Finely chop the pork, tofu and green chili. Cut the eggplant diagonally into four pieces and slit each in the center.

Pork-Stuffed Eggplant Tangsuyuk — step 1

Season the pork with salt and pepper and mix with the tofu and chili.

Pork-Stuffed Eggplant Tangsuyuk — step 2

Stuff the eggplant with the pork mixture and coat with tempura flour.

Pork-Stuffed Eggplant Tangsuyuk — step 3

Fry the eggplant twice in oil preheated to 180°C for 7–8 minutes in total.

Pork-Stuffed Eggplant Tangsuyuk — step 4

Simmer the sauce ingredients with the water for 4 minutes.

Pork-Stuffed Eggplant Tangsuyuk — step 5

Plate the fried eggplant and drizzle with the sauce.

Pork-Stuffed Eggplant Tangsuyuk — step 6

📊 Nutrition Facts (per serving)

297.2Calories (kcal)

27.2 gCarbs

7.5 gProtein

17.6 gFat

596.3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.