Gochujang Eggplant combines the unique texture of eggplant with the bold, spicy flavor of Korean Gochujang sauce. And the best part? You can whip up this dish in less than 30 minutes!
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Eggplant is one of my all-time favorite ingredients to cook with. Its ability to absorb flavors make it the perfect blank canvas for a spicy, tangy fermented sauce like Korean gochujang sauce. The flavor of this dish is truly amazing!
This dish is a perfect example of how a few simple ingredients can yield a pretty miraculous result. Spicy, tangy slightly sweet gochujang sauce perfectly complements the creamy, melt-in-your-mouth texture of the sautéed eggplant. It's a match made in heaven.
If you love to cook with eggplant, you might also like my popular Imam Biyaldi, a wonderful Turkish stuffed eggplant or this garlicky vegan "fakeaway" Chinese eggplant in garlic sauce.
👨🍳How To Make Gochujang Eggplant
- Prepare The Sauce: In a small bowl, mix together gochujang, soy sauce, rice vinegar, maple syrup and sesame oil. Set aside.
- Cook the Eggplant: 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. 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.
- Combine and Simmer: Reduce the heat to medium. Pour the gochujang sauce over the cooked eggplant. Add the chopped green onions (reserving some for garnish) and stir to combine. Cook for another 2-3 minutes, allowing the flavors to meld together. Stir occasionally to ensure the sauce coats the eggplant evenly.
Top Tip
Gochujang sauce is usually categorized into five levels of spiciness: Mild, Slight Hot, Medium Hot, Very Hot, and Extreme Hot. This can significantly impact the heat level of your dish, so be sure to check to the label and get the level of spiciness you personally prefer.
❄️Storage Instructions
Refrigerator
Allow the gochujang eggplant to cool to room temperature before storing in an airtight container. It should stay fresh in the fridge for 3-4 days.
Reheat in the microwave for 1-2 minutes, or in a skillet on the stovetop until it's heated through.
Freezer
Let the eggplant cool completely. Transfer to a freezer safe container and store for 3-4 months.
To reheat, thaw the gochujang eggplant in the fridge overnight. Microwave for 2-3 minutes, stirring once halfway through. You can also reheat it on the stovetop until it's heated through.
you might also like
Gochujang Pasta
Pasta plus gochujang sauce? Yes, please!
🙋Frequently Asked Questions
Yes, gochujang can go bad, but it has a long shelf life if stored properly. Once opened, keep it in the refrigerator, where it can last for up to a year, but always check for changes in smell, texture, or mold as indicators of spoilage.
Gochujang Eggplant doesn't have a specific traditional Korean name, but it might be referred to as "Gochujang Gaji Bokkeum" (고추장 가지 볶음), which translates to "Stir-fried Eggplant with Gochujang.
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The Best Vietnamese Peanut Sauce
📖 Recipe
Gochujang Eggplant
Ingredients
- 2 medium eggplants cut into 1-inch cubes
- 2 tablespoons gochujang Korean red chili paste
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 inch ginger minced
- 1 tablespoon vegetable oil
- 1 bunch green onions chopped (reserve some for garnish)
- 1 tablespoon sesame seeds
- Salt to taste
Instructions
- In a small bowl, mix together gochujang, soy sauce, rice vinegar, honey (or maple syrup), and sesame oil. Set aside.
- 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.
- 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.
- Reduce the heat to medium. Pour the gochujang sauce over the cooked eggplant.
- Add the chopped green onions (reserving some for garnish) and stir to combine.
- Cook for another 2-3 minutes, allowing the flavors to meld together. Stir occasionally to ensure the sauce coats the eggplant evenly.
- Transfer the gochujang eggplant to a serving dish. Garnish with the reserved green onions and sesame seeds.
Anonymous
Delicious 😋
Keri Bevan
Thank you!