Heat 1 tbsp salad oil in a large frying pan over medium heat.

Place the salmon fillet in the pan and sprinkle with a pinch of salt. Cook for 3–4 minutes on each side until golden and cooked through.

In the same pan, add the sausage and asparagus. Sprinkle with a pinch of salt and pepper. Sauté for 2–3 minutes until lightly browned.

Add the eggplant to the pan and stir-fry for 1–2 minutes. Add sake, ketchup, and gochujang, and cook for another 2 minutes until the eggplant is tender and coated in the sauce.