Korean Spicy Garlic Eggplant Recipe



Korean Spicy Garlic Eggplant is a delightful dish that highlights the bold and vibrant flavors of Korean cuisine. This recipe combines tender eggplant with a savory, spicy garlic sauce, making it a perfect addition to any meal. 

Why You'll Love This Recipe?

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.

Key Ingredients:

Eggplant: The star of the dish, eggplant absorbs the flavors of the sauce beautifully while retaining a soft and tender texture.

Garlic and Green Onion: These aromatics provide a flavorful base for the sauce.

Gochujang and Gochugaru: Essential Korean ingredients that bring the characteristic spicy heat to the dish.

Soy Sauce and Rice Vinegar: These add savory and tangy notes, making the sauce complex and balanced.

Sesame Oil and Sesame Seeds: These ingredients add a nutty, aromatic finish to the dish.

Preparation and Cooking:


Prepping the Eggplant: The eggplant is cut into bite-sized pieces, salted to remove excess moisture, and then stir-fried until tender and slightly golden.

Making the Sauce: A quick stir-fry of garlic and green onion creates the aromatic base, followed by the addition of gochujang, gochugaru, soy sauce, rice vinegar, sugar, and water to form the spicy garlic sauce.

Combining Everything: The cooked eggplant is tossed in the sauce, allowing it to absorb the rich flavors. A final drizzle of sesame oil and a sprinkle of sesame seeds complete the dish. 

Korean Spicy Garlic Eggplant Recipe


This Korean Spicy Garlic Eggplant recipe is a fantastic way to enjoy the rich and vibrant flavors of Korean cuisine in a simple and healthy dish.
Prep Time15minutes 
Cook Time10 
Servings: 2
 


Ingredients

  • 2 large eggplants
  • 3 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 green onion, finely chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang (Korean red chili paste)
  • 1 tablespoon gochugaru (Korean red chili flakes)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 tablespoon water
  • Optional: chopped fresh cilantro for garnish


Instructions


  • Wash the eggplants and cut them into bite-sized pieces.
  • Place the eggplant pieces in a colander, sprinkle with a pinch of salt, and let them sit for about 15 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
  • Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
  • Add the eggplant pieces and stir-fry for about 5-7 minutes until they are tender and slightly golden. Remove the eggplant from the skillet and set aside.
  • In the same skillet, add the remaining 1 tablespoon of vegetable oil.
  • Add the minced garlic and chopped green onion, and stir-fry for about 1 minute until fragrant.
  • Add the soy sauce, gochujang, gochugaru, rice vinegar, sugar, and water to the skillet. Stir well to combine all the ingredients and bring the sauce to a gentle simmer.
  • Return the cooked eggplant to the skillet, stirring well to coat the eggplant pieces with the spicy garlic sauce. Cook for an additional 2-3 minutes to allow the flavors to meld together.
  • Drizzle the sesame oil over the eggplant and sprinkle with sesame seeds. Stir to combine.
  • Remove from heat and transfer to a serving dish. Garnish with chopped fresh cilantro if desired.

Serving Suggestions

As a Main Dish: Serve with steamed rice for a simple yet satisfying meal.

As a Side Dish: Pair with other Korean dishes like bulgogi, kimchi, or bibimbap.

Vegetarian Delight: This dish is a great option for vegetarians and can be easily incorporated into a variety of diets.

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