Spicy & Sweet Eggplant Stir-fry with Gochujang
The Ultimate Side Dish: Delicious Eggplant Stir-fry with Gochujang, Made with Seasonal Eggplant
Enjoy a simple yet wonderful side dish using delicious, in-season eggplant. This spicy and sweet gochujang-coated eggplant stir-fry is a magical dish that will have you clearing your rice bowl in no time! Shall we make this captivating eggplant dish together, perfect for any meal?
Main Ingredients- 3 medium eggplants
- 0.5 medium onion
- 10 cloves garlic
- A little cooking oil (for stir-frying)
- A little sesame seeds (for garnish)
- 1 tsp sesame oil (for finishing)
Sauce Ingredients- 1.5 Tbsp soy sauce
- 1.5 Tbsp mirin (rice wine)
- 1.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1.5 Tbsp soy sauce
- 1.5 Tbsp mirin (rice wine)
- 1.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
Cooking Instructions
Step 1
Wash the eggplants thoroughly under running water and trim off the stem ends. This helps remove any bitterness and maintains a neat shape during cooking.
Step 2
Cut the prepared eggplants into bite-sized pieces, about 2-3 cm, in a half-moon or cube shape. Avoid cutting them too thin, as they might break apart while stir-frying. Aim for a moderate thickness.
Step 3
Peel and wash the onion, then slice it thinly into long strips, similar in thickness to the eggplant pieces. Peel the garlic cloves and either lightly smash them with the side of a knife or slice them thinly; this will enhance their flavor release.
Step 4
In a small bowl, combine 1.5 Tbsp soy sauce, 1.5 Tbsp mirin, 1.5 Tbsp gochujang, and 1 Tbsp sugar. Stir well with a spoon until the sugar is dissolved to create a delicious sauce.
Step 5
Heat a frying pan over medium-low heat, add a generous amount of cooking oil, and then add the sliced garlic, onion, and eggplant. Stir-fry for about 3-4 minutes until the eggplant begins to soften and turn translucent. Be careful not to burn the ingredients by using heat that is too high.
Step 6
Once the eggplant is somewhat cooked and has softened, pour in all the prepared sauce. Gently stir with a spatula to coat the eggplant evenly. Continue to stir-fry for another 3-5 minutes until the sauce thickens and the eggplant becomes a nice golden brown. The flavor deepens as the sauce caramelizes.
Step 7
Just before turning off the heat, sprinkle with sesame seeds and drizzle with 1 tsp of sesame oil. Give it a final gentle toss to combine. The nutty aroma of sesame oil will add an extra layer of deliciousness to your eggplant stir-fry. Enjoy this delightful dish with a warm bowl of rice!
