I discovered this Korean spicy garlic eggplant recipe on a quiet rainy evening—and honestly, it turned me into a full-on eggplant lover. I wasn’t always a fan of eggplant, but this dish changed that instantly. The combination of soft, sautéed eggplant with garlic, gochujang, and a hint of sesame is just unbeatable.
What I love most? It’s quick (under 30 minutes), healthy, naturally vegan, and full of bold Korean flavors. If you’re in the mood for something spicy, satisfying, and easy to make, this is your dish. Let’s dive in!
Why You’ll Love This Easy Korean Eggplant Dish?
- Ready in under 30 minutes, making it perfect for busy weeknights.
- Eggplants are low in calories, high in fiber, and rich in antioxidants.
- The combination of spicy, garlicky, and tangy flavors makes it a delicious and memorable dish.
- Works well as a main course or a side dish, and can complement many other dishes in a meal.
What You Need To Make Spicy Garlic Eggplant?
2 medium eggplants (cut into bite-size cubes or half-moons)
1 tbsp salt (for draining the eggplant)
2 tbsp vegetable oil
4 garlic cloves, minced (or 2 tsp garlic paste)
1 tbsp gochujang (Korean chili paste)
1 tsp gochugaru (Korean chili flakes; optional for extra heat)
2 tbsp soy sauce
1 tsp sugar
1 tsp toasted sesame oil
1 tsp rice vinegar
1 tbsp sesame seeds
Chopped green onions, for garnish
Step-by-Step Korean Spicy Garlic Eggplant Recipe
Salt the eggplant
Place the cut eggplant in a bowl, sprinkle with salt, and let it sit for about 15 minutes. This helps reduce bitterness and moisture. Rinse and pat dry.
Sauté the garlic
Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and stir for about 30 seconds, just until fragrant.
Cook the eggplant
Add the eggplant pieces to the pan and stir-fry for 6–7 minutes, until they’re tender and slightly golden on the edges.
Make the sauce
In a small bowl, mix together gochujang, gochugaru (if using), soy sauce, sugar, and rice vinegar.
Add the sauce
Pour the sauce over the eggplant. Toss everything well so it’s evenly coated. Let it cook for another 2–3 minutes to soak in the flavor.
Finish and garnish
Turn off the heat. Drizzle with sesame oil, sprinkle sesame seeds, and top with chopped green onions. Serve hot with steamed rice.
Korean Spicy Garlic Eggplant Recipe
A quick and spicy Korean eggplant stir-fry made with garlic, gochujang, and a savory-sweet sauce. Perfect as a side dish or a simple main over rice.
Prep Time: 10 min | Cook Time: 15 min
Servings: 3
2 medium eggplants, cut into bite-sized cubes or half-moons
1 tbsp salt (for draining the eggplant)
2 tbsp vegetable oil
4 garlic cloves, minced (or 2 tsp garlic paste)
1 tbsp gochujang (Korean chili paste)
1 tsp gochugaru (Korean chili flakes – optional)
2 tbsp soy sauce
1 tsp sugar
1 tsp toasted sesame oil
1 tsp rice vinegar
1 tbsp sesame seeds
Chopped green onions, for garnish
Salt the eggplant
Place the cut eggplant in a bowl, sprinkle with salt, and let it sit for about 15 minutes. This helps reduce bitterness and moisture. Rinse and pat dry.
Sauté the garlic
Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and stir for about 30 seconds, just until fragrant.
Cook the eggplant
Add the eggplant pieces to the pan and stir-fry for 6–7 minutes, until they’re tender and slightly golden on the edges.
Make the sauce
In a small bowl, mix together gochujang, gochugaru (if using), soy sauce, sugar, and rice vinegar.
Add the sauce
Pour the sauce over the eggplant. Toss everything well so it’s evenly coated. Let it cook for another 2–3 minutes to soak in the flavor.
Finish and garnish
Turn off the heat. Drizzle with sesame oil, sprinkle sesame seeds, and top with chopped green onions. Serve hot with steamed rice.
Tips
Want it milder? Use less gochujang or skip the gochugaru.
Store leftovers in an airtight container in the fridge for up to 3 days.
Try adding tofu for extra protein!
Let me know how it was!
