Spicy Korean Gochujang Eggplant

Author: Anita Jacobson

Courses: Side Dish

Cuisines: Korean

Ingredients: Vegetables

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Serves: 4

Ingredients

• 1 Chinese eggplant (450 gram/1 pound), cut into 12 wedges
• a little bit of oil, to brush the eggplant
• 2 tablespoon oil
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 2 tablespoon gochujang
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 1/4 cup water/vegetable stock
• 2 scallions, thinly sliced, separate white and green parts
• 1 teaspoon sesame oil
• 1 red chili, seeded and thinly sliced

Instructions

1. Brush eggplant wedges with oil, arrange in a microwaveable plate, and cover the plate with a saran plastic. Cook in a microwave. (*)
2. Heat 2 tablespoon oil over medium high heat in a frying pan. Sauté garlic and ginger until fragrant, about 1 minute. Add gochujang, soy sauce, sake, and water/vegetable stock, stir well, and cook until boiling.
3. Turn off the heat, then add white parts of scallion and sesame oil to the sauce. Mix well, then pour the sauce over the cooked eggplant.
4. Garnish the dish with green parts of scallion and thinly sliced red chili. Serve immediately.

Notes

• (*) I use a 2-serving fresh vegetable setting to cook the eggplant. Since each microwave is different, please experiment or consult with your microwave manual.