Caramelised eggplant bathed in a sticky, fiery-sweet Korean gochujang glaze with sesame and spring onions. Ready in 25 minutes.
Ingredients
- Aubergine (Eggplant)2 large
- Gochujang Paste3 tbsp
- Soy Sauce2 tbsp
- Rice Vinegar1 tbsp
- Sesame Oil1 tbsp
- Maple Syrup2 tbsp
- Garlic4 cloves
- Spring Onions4 stalks
- Sesame Seeds2 tbsp
- Neutral Oil3 tbsp
Nutrition total (2 servings)
Instructions
👨🍳 Cooking ModePrepare the Aubergine
Cut the aubergine into thick 2cm rounds or long planks. Sprinkle liberally with salt and let sit in a colander for 10 minutes to draw out excess moisture. Pat dry thoroughly with paper towels.
Mix the Glaze
Whisk together the gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, and minced garlic in a small bowl until smooth. Taste and adjust — it should be a balance of sweet, spicy, and salty.
Sear the Aubergine
Heat a large heavy pan or cast-iron skillet over high heat with the neutral oil until shimmering. Add the aubergine in a single layer (work in batches if needed) and cook for 3-4 minutes per side until deeply golden and caramelised.
Glaze & Finish
Reduce heat to medium-low. Pour the gochujang glaze over the aubergine and toss to coat, cooking for another 2 minutes until the glaze thickens and clings. Serve immediately topped with sliced spring onions and a generous shower of sesame seeds.
🍴 Community Variations & Twists
See how other home cooks modified this recipe or publish your own twist!
No community variations published yet.
💬 Active Community Reviews & Timelines
Share your culinary experience, rate the steps, and see notes from other cooks!
Join the Cooking Community
Sign in to write reviews, share star ratings, and record your private or public cooking timelines!
Sign In to Leave a Review