• 2 Asian eggplants long and thick - see note
• 2 to 3 tablespoons of perilla or sesame oil or olive oil
• salt and pepper

Filling option 1

• 1 package of alfalfa sprouts or any sprouts
• 3 ounces of red cabbage thinly sliced

Filling option 2

• 1/4 red bell pepper
• 1/4 orange bell pepper
• 1/4 yellow bell pepper
• 1/4 green bell pepper
• 1 package of enoki mushrooms

Hot mustard sauce

• 2 teaspoons Korean hot mustard yeon gyeoja, 연겨자 or dijon mustard
• 2 tablespoons vinegar
• 1 tablespoon rice syrup or sugar
• 2 tablespoon juice from grated pear or apple juice or 1 tablespoon Korean plum syrup
• ⅛ teaspoon salt

Soy-based sauce

• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1 teaspoon sugar
• 1 tablespoon Korean plum extract or apple juice