Savory Soy-Glazed Eggplant Stir-Fry Recipe
Transforming Seasonal Eggplant into a Delicious Dish: Easy Soy-Glazed Eggplant Stir-Fry Recipe
Here’s a simple and beloved side dish recipe using fresh, seasonal eggplant! This soy-glazed eggplant is incredibly moist and packed with a savory, umami-rich flavor that will awaken your appetite. Even without meat, this stir-fry is so satisfying that you won’t need any other side dishes – it’s a true rice-thief! The combination of tender eggplant and the perfectly balanced soy sauce glaze makes it a staple you’ll want to serve every day.
Main Ingredients- 2 Eggplants (medium size)
- 1/2 Onion (medium size)
- 1/5 Leek
- 1/2 Tbsp Minced Garlic
Soy Glaze- 2 Tbsp Beomilbul Soy Sauce
- 1 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sesame Oil
- Pinch of Toasted Sesame Seeds
- Pinch of Salt (optional, for adjusting seasoning)
- 2 Tbsp Beomilbul Soy Sauce
- 1 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sesame Oil
- Pinch of Toasted Sesame Seeds
- Pinch of Salt (optional, for adjusting seasoning)
Cooking Instructions
Step 1
Let’s start by preparing the savory soy glaze for our delicious eggplant stir-fry. In a small bowl, combine 2 tablespoons of Beomilbul Soy Sauce, 1 tablespoon of Oligosaccharide for a touch of sweetness, 1 tablespoon of cooking wine (like Mirin) to enhance the flavor and remove any raw taste, and 1 tablespoon of gochugaru for a hint of spice. Whisk them all together until well combined. Having the sauce ready beforehand makes the stir-frying process much smoother.
Step 2
Now it’s time to stir-fry the eggplant and vegetables. Heat a pan over medium heat and add a generous amount of cooking oil. Add the minced garlic and chopped leeks, and stir-fry them until fragrant, being careful not to burn them. Next, add the eggplant pieces and sliced onion. Stir-fry them together until the eggplant begins to soften slightly. The eggplant will absorb the oil and become wonderfully tender.
Step 3
Once the eggplant and onion are sufficiently cooked, pour in all of the prepared soy glaze. Stir and toss the eggplant and vegetables gently to ensure the sauce coats everything evenly. Stir-frying over high heat for a short time will help the sauce thicken and cling to the eggplant without becoming watery. Just before turning off the heat, drizzle in 1 tablespoon of sesame oil for a nutty aroma and sprinkle with a pinch of toasted sesame seeds. Give it a quick mix. If needed, you can add a tiny pinch of salt to adjust the seasoning to your liking. Now, enjoy this delightful dish with a bowl of warm rice!
