• Slice the eggplant in diagonal cuts to make chunks around ½ to 1 inch pieces.
  
• *Optional step: Place eggplant into a bowl. Sprinkle with salt and sugar. This brings out the moisture from the eggplant. Set aside for about 10 minutes until the eggplant releases the excess moisture. Pat dry.

  **I found skipping this step did not make a big difference.
• Dump the potato starch on to the eggplant and lightly toss to mix.

  **I like to toss the eggplant and starch in a plastic bag but Ryu Soo Young just mixes it in the bowl. The potato starch will stick to the eggplant either way
  
• Bring a pot of oil for frying to 350 degrees. Once the pot is heated, add in the eggplant pieces and fry for about 3-4 minutes until golden. Set aside on a wire rack. Repeat until all eggplant pieces are fried.

  **If you don't have a food thermometer, briefly place a wooden chopstick or spoon in the oil and when you see small bubbles forming around it steadily, it's ready
  
• In a small bowl, add ⅓ cup water + 1 Tbsp potato starch. Mix well without clumps. Add spoonfuls of this starchy water to the frying oil which will fry bubbles of snowball like batter for extra crunchy fried batter pieces.

Spicy-sweet sauce

• Heat a medium-sized frying pan with 2 Tbsp oil, when heated, add in the ginger slices. Stir-fry well until golden brown. Remove ginger and set aside so the ginger doesn’t burn.
• Now add the minced garlic into the frying pan. Stir-fry a minute and add in the scallion and peppers. Continue to stir fry until the scallions become transparent and the garlic golden brown. Make sure there is still enough oil so the garlic doesn't burn. Lower the heat low.
  
• Add 1 Tbsp sugar, 6 Tbsp mulyeon, 2 Tbsp soy sauce, 1 Tbsp vinegar, a pinch of salt and 2 Tbsp ketchup. Mix well.
  
• In a small bowl mix the cornstarch and water without clumps. Add the cornstarch mix into the frying pan sauce mix. Stir well. This will thicken the sauce.
• Serve as you wish. Pour the sauce over the eggplant or serve separately as a dipping sauce.