Gochujang Eggplant Bold Flavors (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 medium eggplants, cut into 1-inch cubes
02 -
2 tablespoons gochujang (Korean red chili paste)
03 -
2 tablespoons soy sauce
04 -
2 tablespoons rice vinegar
05 -
1 tablespoon honey or maple syrup
06 -
1 tablespoon sesame oil
07 -
3 cloves garlic, minced
08 -
1 inch ginger, minced
09 -
1 tablespoon vegetable oil
10 -
1 bunch green onions, chopped (reserve some for garnish)
11 -
1 tablespoon sesame seeds
12 -
Salt to taste
# Instructions:
01 -
In a small bowl, mix together gochujang, soy sauce, rice vinegar, honey (or maple syrup), and sesame oil. Set aside.
02 -
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
03 -
Add the cubed eggplant to the skillet. Sprinkle with a pinch of salt. Cook, stirring occasionally, until the eggplant is tender and slightly browned, about 8-10 minutes.
04 -
Reduce the heat to medium. Pour the gochujang sauce over the cooked eggplant.
05 -
Add the chopped green onions (reserving some for garnish) and stir to combine.
06 -
Cook for another 2-3 minutes, allowing the flavors to meld together. Stir occasionally to ensure the sauce coats the eggplant evenly.
07 -
Transfer the gochujang eggplant to a serving dish. Garnish with the reserved green onions and sesame seeds.