This is absolutely one of my favourite way of eating eggplant! It is so flavorful, delicious, and amazing with warm cooked rice. It’s a simple, delicious side dish. How it is prepared will also differ across the many different recipes, and it can be boiled, fried, steamed, sautéed, and many other ways it could be prepared. The seasoning itself also varies, with the most common ingredients being Gochugaru (Korean red pepper flakes), Gochujang (Korean red pepper paste), sesame oil, sesame seeds, soy sauce and garlic.
Good luck and enjoy 😉
Ingredients:
– 2 medium Korean eggplants
– 2 cloves minced garlic
– 1 stalk of green onion, chopped
– about 2 tbsp chopped sweet red pepper
– 2 tbsp Korean soy sauce
– 2 tsp sesame oil
– 1tbsp sesame seed
– 1/2 tsp sugar
– 1tsp Korean red chilli flakes Gochugaru
Directions:
1. For this recipe, you’ll need Korean, and Asian eggplants. They have tender skin and sweet flesh. Look for firm and slender eggplants with rich purple colours and shiny skin. Remove the caps of eggplants. Cut eggplants into 2-inch long then cut into halves lengthwise.
2. Bring water to boil on a wok or steamer pot. Carefully place steamer and place eggplants, skin side down. Cover, and steam for 3,4 minutes. Remove from the heat. Take out the steamed eggplant and transfer it to a cutting board. Let cool for 5 to 10 minutes until you can easily handle them.
3. Chop the other veggies and mince the garlic.
4. In a mixing bowl, add the steamed eggplant, green onion, minced garlic, soy sauce, sesame oil, sesame seeds, Gochugaru and sugar. Gently mix with a wooden spoon until well combined. Add more soy sauce or Gochugaru to taste if needed.
Enjoy 😉
- If you like it spicier, add more Gochugaru (Korean red chilli pepper flakes)
- Gochugaru is a Korean red pepper flake. Red peppers are deseeded and then sun-dried. Once dried, they are then crushed to form consistency between a fine powder and flakes.
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