Bold Gochujang Eggplant (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons Korean gochujang (red chili paste)
02 -
1 tablespoon vegetable oil
03 -
2 tablespoons rice vinegar
04 -
2 medium eggplants, diced into 1-inch pieces
05 -
1 bunch of green onions, chopped (save a little for topping)
06 -
1 tablespoon of sesame oil
07 -
Salt as needed
08 -
3 cloves of garlic, finely minced
09 -
1 tablespoon sesame seeds
10 -
1 tablespoon honey or maple syrup
11 -
2 tablespoons soy sauce
12 -
1 inch piece of ginger, minced
# Instructions:
01 -
In a small mixing bowl, whisk together the Korean chili paste, soy sauce, vinegar, sesame oil, and honey (or maple syrup). Set aside for later.
02 -
Heat the oil in a wide pan or wok over medium-high. Toss in the minced garlic and ginger, stirring until they smell great, about a minute.
03 -
Add the diced eggplant to the skillet. Season lightly with salt. Stir it every now and then, cooking for 8-10 minutes until the pieces soften and get some color.
04 -
Turn the heat down to medium. Drizzle the prepared gochujang sauce over the eggplant.
05 -
Stir in the green onions, keeping a handful aside for topping later.
06 -
Simmer everything for 2-3 minutes, giving it a stir every so often to make sure the sauce evenly coats the eggplant.
07 -
Move the saucy eggplant to a plate or bowl. Scatter the sesame seeds and reserved green onions over the top before serving.