Pairs well with Eggplant Ribs (Gaji Galbi)
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Eggplant Ribs (Gaji Galbi)
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A delicious and healthy vegan side dish that mimics the flavor and texture of traditional ribs using eggplant and shiitake mushrooms, marinated in a savory sauce and baked to golden perfection.
00:43:00 total
Serves 4
medium
Sides / Appetizer
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Ingredients
- eggplants - 2 medium (thickly sliced)
- shiitake mushrooms - 5-6 medium (quartered lengthwise and finely chopped after soaking)
- scallions - 2 stalks (thinly sliced)
- soybeans - watch the video to see (finely chopped, soaked)
- seasoning sauce - watch the video to see (prepared by mixing seasoning ingredients (watch video for exact ingredients and quantities))
- oil - watch the video to see (for spreading before baking)
- sesame seeds - watch the video to see (for garnish)
- green onions - watch the video to see (for garnish)
Instructions
- Prepare Eggplant: Slice the eggplants thickly and score one side with lattice marks.
- Prepare Mushrooms: Cut the shiitake mushrooms into quarters lengthwise, soak, then finely chop.
- Cook Eggplant: Place the trimmed eggplants in the microwave and cook for 3 minutes until soft.
- Prepare Seasoning Sauce: Mix the seasoning ingredients and finely chopped soybeans in a bowl to make the seasoning sauce.
- Assemble Eggplant Rolls: Place the shiitake mushrooms on top of the eggplant slices and roll them up.
- Marinate: Place the rolled eggplants neatly in a heat-resistant container, pour in the seasoning sauce, and marinate for 30 minutes. Pour the sauce in the middle to help it penetrate deeper.
- Bake: Preheat the oven to 200°C (392°F). Evenly spread oil on the eggplants and bake for 40 minutes until golden brown.
- Garnish and Serve: Sprinkle green onions and sesame seeds on top of the baked eggplant ribs and serve.
