Gochujang eggplant is a vibrant and flavorful dish that's surprisingly quick and easy to make. This Korean-inspired recipe transforms tender eggplant into a sweet, savory, and subtly spicy masterpiece. The rich, fermented gochujang paste provides a complex depth of flavor that's both comforting and exciting, perfectly balanced by the sweetness of the eggplant and a touch of garlic and sesame oil. It’s a fantastic vegetarian option, but equally delicious as a side dish alongside grilled meats or proteins. Forget complicated recipes; this one is perfect for a weeknight dinner or a casual weekend meal.
This recipe requires minimal ingredients and even less time, making it ideal for busy cooks. The technique is straightforward and perfect for those new to Korean cooking, or seasoned home chefs looking for a flavorful twist on a classic vegetable. Ready to experience the deliciousness of gochujang eggplant? Let's dive into the step-by-step instructions below!
Tools Needed
- Pan
- Bowl
Ingredients
- Eggplant: 5 medium
- Gochujang sauce: 2 tablespoons
- Water: 1/4 cup
- Seasoning sauce: 1 tablespoon
- Sesame oil: 1 tablespoon
- Sugar: 1 tablespoon (palm sugar preferred)
- Garlic
- Red chili peppers (optional)
- Sesame seeds (white and/or black)
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare Sauce and Eggplant
- Combine water, gochujang sauce, seasoning sauce, sesame oil, and sugar in a bowl. Mix well until the sugar dissolves.
- Wash and slice the eggplant. Peeling is optional.
Step 2. Stir-fry Aromatics and Eggplant
- Heat oil in a pan over medium heat. Fry the eggplant slices in batches for about 1 minute per batch, or until lightly browned. Avoid overcooking.
- In a clean pan, heat a little oil and sauté minced garlic until fragrant. Add sliced red chili peppers (optional) and cook briefly.
- Add the prepared sauce to the pan with the garlic and chili. Bring to a simmer. Add the fried eggplant. Stir gently to coat. Sprinkle with sesame seeds.
Step 3. Combine and Simmer
- Add the prepared sauce to the pan with the garlic and chili. Bring to a simmer. Add the fried eggplant. Stir gently to coat. Sprinkle with sesame seeds.
Step 4. Serve
- Turn off the heat and serve hot over rice.
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Tips
- Adjust the amount of water in the sauce to your preference for desired consistency.
- Don't overcook the eggplant, or it will become mushy.
- Omit chili peppers if making for children or those who prefer milder dishes.
- Feel free to add other ingredients like tofu or meat to customize the dish.
Nutrition
- N/A
FAQs
1. Can I use a different type of eggplant?
Yes! Japanese or Italian eggplants will work well, just be sure to salt them to draw out excess moisture before stir-frying.
2. What can I substitute for gochujang paste if I don't have any?
While gochujang provides a unique flavor, you can try a blend of Korean chili paste (gochugaru), soy sauce, brown sugar, and rice vinegar for a similar effect, though the flavor will be slightly different.
3. How can I make this dish spicier?
Add more gochujang paste or a pinch of gochugaru (Korean chili flakes) to increase the heat level. You can also add a small piece of finely chopped fresh chili pepper.
This quick and easy Gochujang Stir-Fried Eggplant recipe is a delicious and satisfying way to enjoy this versatile vegetable. The bold flavors and simple preparation make it a perfect weeknight meal or a tasty addition to your next gathering. So go ahead and give it a try – you won't be disappointed!