Korean Spicy Eggplant
Korean Spicy Eggplant
Ingredients
- 4 eggplants, about 1 lb (450g) in total, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 green onions, to 2, thinly sliced
- 1/2 mild red chili, or red bell pepper, finely diced (optional, for color)
- 1/2 tablespoon toasted sesame seeds, to garnish
- 2 tablespoons cooking oil, for sautéing
For the Sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon sugar
- 1/2 tablespoon Korean chili pepper flakes, (gochugaru)
- 1 tablespoon fish sauce, or soy sauce
- 1/2 tablespoon toasted sesame oil
- black pepper, to taste
Instructions
- 1
Prepare the eggplants by washing them thoroughly. Trim off the ends and cut the eggplants into 1-inch pieces. If desired, you can salt the eggplant pieces and let them sit for 15-20 minutes to draw out excess moisture, then pat dry. This can help reduce bitterness and prevent them from absorbing too much oil, but it's optional.
⏱️ 5 min
- 2
Mince the garlic cloves, thinly slice the green onions, and finely dice the mild red chili or red bell pepper (if using).
⏱️ 5 min
- 3
In a small bowl, whisk together all the sauce ingredients: soy sauce, sugar, Korean chili pepper flakes (gochugaru), fish sauce (or additional soy sauce), toasted sesame oil, and black pepper to taste. Set aside.
⏱️ 5 min
- 4
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the eggplant pieces and sauté, stirring occasionally, until they are tender and slightly browned, about 8-10 minutes. Eggplant absorbs oil quickly, so add a little more if needed, but try not to overdo it.
⏱️ 10 min
- 5
Add the minced garlic and diced red chili (if using) to the skillet with the eggplant. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 6
Pour the prepared sauce over the eggplant and stir well to coat all the pieces evenly. Cook for 1-2 minutes, allowing the sauce to thicken slightly and meld with the eggplant.
⏱️ 2 min
- 7
Remove from heat. Stir in most of the sliced green onions, reserving a small amount for garnish. Transfer the Korean Spicy Eggplant to a serving dish.
⏱️ 1 min
- 8
Garnish with the remaining sliced green onions and toasted sesame seeds. Serve immediately as a side dish with rice.
Kitchen Tools
Nutrition Facts (per serving)
Korean Spicy Eggplant
- 4 eggplants, about 1 lb (450g) in total, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 green onions, to 2, thinly sliced
- 1/2 mild red chili, or red bell pepper, finely diced (optional, for color)
- 1/2 tablespoon toasted sesame seeds, to garnish
- 2 tablespoons cooking oil, for sautéing
For the Sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon sugar
- 1/2 tablespoon Korean chili pepper flakes, (gochugaru)
- 1 tablespoon fish sauce, or soy sauce
- 1/2 tablespoon toasted sesame oil
- black pepper, to taste
Instructions
- 1
Prepare the eggplants by washing them thoroughly. Trim off the ends and cut the eggplants into 1-inch pieces. If desired, you can salt the eggplant pieces and let them sit for 15-20 minutes to draw out excess moisture, then pat dry. This can help reduce bitterness and prevent them from absorbing too much oil, but it's optional.
⏱️ 5 min - 2
Mince the garlic cloves, thinly slice the green onions, and finely dice the mild red chili or red bell pepper (if using).
⏱️ 5 min - 3
In a small bowl, whisk together all the sauce ingredients: soy sauce, sugar, Korean chili pepper flakes (gochugaru), fish sauce (or additional soy sauce), toasted sesame oil, and black pepper to taste. Set aside.
⏱️ 5 min - 4
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the eggplant pieces and sauté, stirring occasionally, until they are tender and slightly browned, about 8-10 minutes. Eggplant absorbs oil quickly, so add a little more if needed, but try not to overdo it.
⏱️ 10 min - 5
Add the minced garlic and diced red chili (if using) to the skillet with the eggplant. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 6
Pour the prepared sauce over the eggplant and stir well to coat all the pieces evenly. Cook for 1-2 minutes, allowing the sauce to thicken slightly and meld with the eggplant.
⏱️ 2 min - 7
Remove from heat. Stir in most of the sliced green onions, reserving a small amount for garnish. Transfer the Korean Spicy Eggplant to a serving dish.
⏱️ 1 min - 8
Garnish with the remaining sliced green onions and toasted sesame seeds. Serve immediately as a side dish with rice.