Pairs well with Grilled Eggplant with Gochujang Sauce (가지고추장구이)
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Grilled Eggplant with Gochujang Sauce (가지고추장구이)
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A popular Korean vegetable dish featuring grilled eggplant coated with a spicy and savory gochujang-based marinade, roasted to perfection in the oven. Perfect served over white rice for a flavorful meal.
00:15:00 total
Serves 2
easy
Vegetable Highlight
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Ingredients
- eggplant - 2 (medium size, with stem on)
- small green onion - 2 stalks (chopped)
- gochujang (Korean chili paste) - 1 tbsp (for marinade)
- chili powder - 1/2 tbsp (for marinade)
- soy sauce - 1 tbsp (for marinade)
- oligo syrup - 1 tbsp (sweetener for marinade)
- sugar - 1 tsp (for marinade)
- minced garlic - 1 tbsp (for marinade)
- sesame oil - 1 tbsp (for marinade)
- salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
- sesame seeds - a dash (for garnish)
Instructions
- Prepare Eggplant: Cut the eggplants in half lengthwise, keeping the stem on. Score the cut surface in a crosshatch pattern.
- Prepare Green Onions and Marinade: Chop the small green onions finely. In a bowl, mix gochujang, chili powder, soy sauce, oligo syrup, sugar, minced garlic, sesame oil, salt, and pepper to make the marinade.
- Roast Eggplant on Pan: Heat a pan and roast the eggplant halves until golden brown and moisture is evaporated.
- Apply Marinade and Oven Roast: Spread the marinade evenly over the scored surfaces of the roasted eggplants. Place them in a preheated oven at 200ºC (392ºF) and roast for 8 to 10 minutes.
- Serve: Remove from oven, garnish with chopped green onions and sesame seeds, and serve hot.
