Spicy Korean Eggplant
Difficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
10
minutesSlippery slabs of eggplant (no al dente here) sop up all that highly fragrant, spicy seasoning mix - which comes together in a cinch. You're basically just mixing up a couple of things together. The most arduous part of this recipe is probably setting up the steamer for the eggplants to steam, or washing it after. Hahahaha To serve, garnish with toasty and aromatic sesame seeds, and more spring onion slices for a hit of freshness.
Ingredients
2 eggplants
5 garlic cloves, minced
4 spring onions, minced
1 Tablespoon sesame oil
3 Tablespoons light soy sauce
1 to 1.5 Tablespoons gochugaru (korean chili flakes)
1 Tablespoon sugar
sesame seeds and spring onions, to serve
Directions
- Cut the eggplants lengthwise in half. Cut them into chunks about 2 to 3" in length. Just make sure they're roughly about the same size. Steam them over high heat for 5 to 7 minutes. You'll know they're done when a chopstick pierces through easily with no resistance.
- Meanwhile, while the eggplants are steaming, prepare your sauce simply by mixing up the sugar, gochugaru (chili flakes), light soy sauce, sesame oil, spring onions, and garlic.
- When the eggplants are cooked through, add them into the chili sauce mixture you just made, tossing and turning constantly, until the eggplants are well coated with the seasonings.
- To serve, pile on a plate and adorn with toasted sesame seeds and more spring onions.
About Me
LACE ZHANG
When not working on recipes in her kitchen, cranking up her overused commercial (yes, you read that right) oven at home, Lace can be found reading about food, writing impassioned paragraphs about food, thinking about food till the wee hours of the night, shopping for groceries as a serious sport, or gazing longingly at bakery displays.
