Today I have a super easy eggplant dish for you, spicy Korean gochujang eggplant. Summer is the perfect time for eggplant dishes so you can cook up all the pretty eggplants from your farmers market outings. I use Chinese eggplant, which is slimmer and lankier compared to its American sibling. Feel free to use American eggplant if that is what you can find, just remember to cut it into smaller wedges.
I cook my cut up eggplant wedges in microwave. First, I brush each eggplant wedge with oil. Then, I arrange the oiled wedges in a microwavable plate and wrap with a saran plastic. Finally, I cook the eggplant in my microwave. I use a 2-serving fresh vegetable setting to cook the eggplant, but since each microwave behaves slightly different, please adjust the setting or cooking time.
Unfortunately, you still need to turn on the stove to prepare the sauce. Luckily, I promise it takes only 3 minutes to cook the sauce, so it should be bearable even in summer heat. Sauté garlic and ginger until fragrant. Add gochujang, soy sauce, sake, and water/vegetable stock, stir well, and cook until boiling. Finally, add white parts of scallion and sesame oil into the sauce, mix and done! The last thing is to pour the sauce over the cooked eggplant, and garnish with green part of scallions and red chili slices.
Spicy Korean Gochujang Eggplant
- 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
- Brush eggplant wedges with oil, arrange in a microwaveable plate, and cover the plate with a saran plastic. Cook in a microwave. (*)
- 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.
- 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.
- Garnish the dish with green parts of scallion and thinly sliced red chili. Serve immediately.
- (*) 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.