Korean Grilled Eggplants with Gochujang Recipe
Eggplant baked with spicy gochujang paste is a simple way to bring the feel of a Korean barbecue into your kitchen. In Korea, such vegetable sides often land on the table next to meat, but they can easily play the main role in a light dinner. The flavor is reminiscent of roasted bell peppers combined with a spicy barbecue sauce.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
3
Ingredients
- eggplant - 2 pieces
- gochujang paste - 2 tablespoons
- vegetable oil - 2 tablespoons
- soy sauce - 1.5 tablespoons
- honey - 1 tablespoon
- garlic - 2 pieces
- rice vinegar - 1 tablespoon
- sesame oil - 1 teaspoon
- chives - 3 tablespoons
- sesame seeds - 1 tablespoon
- salt - 0.25 teaspoons
- pepper - 0.25 teaspoons
Main Ingredient:
eggplant
Preparation
- Wash and dry the eggplants. Cut them in half lengthwise, then score the flesh of each half in a criss-cross pattern to a depth of about 1 cm, taking care not to cut through the skin.
- Lightly salt the eggplant halves and set aside for 10 minutes, until droplets of juice appear on the surface. Then gently pat them dry with a paper towel.
- In a bowl, mix the gochujang paste, vegetable oil, soy sauce, honey, finely grated or pressed garlic, rice vinegar, sesame oil, and pepper until you get a smooth, thick sauce.
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Place the eggplant halves on the tray, skin side down. Use a spoon to spread the sauce over the entire surface of the flesh, pressing it into the cuts.
- Bake the eggplants for about 20–25 minutes, until the flesh is very soft and the edges are lightly browned. If your oven has a grill function, turn it on for the last 3–4 minutes so the top can char slightly.
- Sprinkle the baked eggplants with chopped chives and sesame seeds toasted in a dry pan. Serve immediately, hot, as a main dish with rice or as a side to meat.
Storage
In fridge:
2 days
Freezing:
No
Przechowuj bakłażany w szczelnym pojemniku w lodówce i podgrzewaj krótko w piekarniku lub na patelni pod przykryciem, aby nie wyschły.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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