Aged Kimchi Eggplant Rolls (Mugeunji Gaji Mari)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Put the meat boiling ingredients in a pot, and when it boils, add the pork and cook it.
2. Slice the eggplant flat lengthwise, wash the kimchi and julienne it to 5cm lengths, julienne the bell pepper and onion to the same length, and slice the ginger and garlic.
3. Add a little olive oil to a pan and lightly grill the eggplant.
4. Place the kimchi and bell pepper in the eggplant and roll it up.
5. Put the olive oil, garlic, ginger and boiled meat in a pan and cook the outside of the meat so the juices do not escape, then add the julienned onion, garlic, lemon, red wine and oligosaccharide syrup and simmer.
6. When the meat has absorbed the seasoning, remove it and cut into bite-size pieces to finish.