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The Secret to Stir-Fried Eggplant That Doesn't Get Soggy

Original title: ๊ฐ€์ง€๋ณถ์Œ์ด ๋ฌผ์ปนํ•ด์ง€์ง€ ์•Š๋Š” ํ•ต์‹ฌ ๋น„๋ฒ•!

๊ฟ€ํŒ๋ฐœ๊ฒฌView on platform โ†—

๐Ÿ‡ฐ๐Ÿ‡ท KoreaPosted: Sep 17, 2026

โ–ถ 1.7Mโ™ฅ 30.5K๐Ÿ’ฌ 113

๐Ÿ“Š Why it's trending

Shows only measured growth and past history (no predicted figures).

24 hours
+1%
7 days
+15%
30 days
+705%

View count history

View count (last 61 days): 206K โ†’ 1.7M

Editor's note

Korean cuisine's anti-soggy technique for stir-fried eggplant gaining traction. The heat control and oil technique shown could be directly applied to restaurant mise-en-place.

Key ingredients

Original caption

๊ฐ€์ง€๋ณถ์Œ์ด ๋ฌผ์ปนํ•ด์ง€์ง€ ์•Š๋Š” ํ•ต์‹ฌ ๋น„๋ฒ•! #์˜ค๋Š˜๋ญ๋จน์ง€ #๊ฐ„๋‹จ์š”๋ฆฌ #๋จน์Šคํƒ€๊ทธ๋žจ #์ง‘๋ฐฅ๋ ˆ์‹œํ”ผ #๊ฐ„๋‹จ์š”๋ฆฌ #cooking #cookwithme #์ง‘๋ฐฅ

Tags

#Korean#Quick / make-ahead#Heat control

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