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Gochujang Glazed Aubergine
Step 1 / 4
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Step 1 of 4

Prepare 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.

💡 Chef's Tip

Drying is key — wet aubergine steams instead of caramelising.

⏱ Kitchen Timer
10:00
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min
📋 Ingredient Reference▾
  • 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