Method Step 1 Slice the aubergine crosswise into 4cm (1½ in) pieces. Step 2 In a large, pre-heated pan add the perilla seed oil and aubergine and stir-fry over a high heat for a couple of minutes. Add the vegetable stock, soy sauce and rice syrup. Stir well to mix. Step 3 Cover and braise over medium heat, about 2 to 3 minutes. Add the cherry tomatoes and simmer until they're cooked through, and the aubergine is tender. Sprinkle with the diced chillis and serve. BBC.com's "smashes the kitchen ceiling" by changing the way the world thinks about food, through the past, present and future.

https://www.bbc.com/travel/article/20230516-the-1700-year-legacy-of-korean-temple-cuisine

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