2 to 3tablespoonsof perilla or sesame oilor olive oil
salt and pepper
Filling option 1
1package of alfalfa sproutsor any sprouts
3ouncesof red cabbagethinly sliced
Filling option 2
1/4red bell pepper
1/4orange bell pepper
1/4yellow bell pepper
1/4green bell pepper
1package of enoki mushrooms
Hot mustard sauce
2teaspoonsKorean hot mustardyeon gyeoja, 연겨자 or dijon mustard
1tablespoonrice syrupor sugar
2tablespoonjuice from grated pearor apple juice or 1 tablespoon Korean plum syrup
1tablespoonKorean plum extractor apple juice
Prepare the filling vegetables by thinly slicing.
Thinly slice the eggplant lengthwise by running a peeler through the eggplant while pressing it down as hard as you can. Putting pressure on the peeler will help with cutting even slices that are as thick as possible with a peeler. You can also use a mandoline to slice the eggplant.
Heat a pan with a tablespoon of oil. Place the eggplant slices in a single layer, lightly sprinkle with salt and pepper, and cook briefly over medium heat, 1 or 2 minutes per each side. Transfer to a plate.
Lay an eggplant slice on a flat surface. Place assorted vegetables on top at one end of the eggplant slice and roll up all the way. Repeat until all eggplant slices are used up.
You can get 8 to 10 thin slices from one eggplant, which will be enough for 2 people as a side dish.Adapted from Cookbook: 12 Months of Temple Meals