Korean-Style Sweet-and-Sour Eggplant Tangsu (2 servings)

Wash eggplant and cut into 1.5–2 cm pieces; pat dry. Slice carrot thinly and chop bell pepper into bite-size pieces.

Coat eggplant evenly with 3 tbsp potato starch. Separately mix the remaining 1 tbsp starch with 2 tbsp water for the slurry.

Heat a shallow layer of oil in a wide pan over medium heat. Cook eggplant in batches, turning until golden outside and completely tender inside; remove and drain.

In a saucepan, mix soy sauce, sugar, vinegar and 120 ml water. Add carrot and bell pepper; bring to a simmer until the vegetables soften.

Stir the slurry again, add gradually and simmer until lightly thickened. Turn off heat; loosen with a little water if overly thick.

Plate the eggplant and pour sauce over just before eating, or serve separately to keep it crisp.