Gochujang Eggplant
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!
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.
Nutrition
Calories: 163kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 510mgPotassium: 610mgFiber: 7gSugar: 12gVitamin A: 69IUVitamin C: 7mgCalcium: 54mgIron: 1mg
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