Gochujang Eggplant

5 from 1 vote

Gochujang Eggplant is a unique side dish that’s packed with flavor! The bold, Korean-inspired glaze makes for a caramelized exterior, while the inside of the eggplant remains meltingly tender. Pairs perfectly with my Slow Cooker Korean Short Ribs!

Gochujang Eggplant on round gray plate with white rim garnished with scallions and sesame seeds.

IN THIS ARTICLE

Why This Recipe is a Keeper!

A gochujang glaze is the perfect way to bring flavor to mild eggplant. When roasted, eggplant becomes tender and creamy, but it heavily relies on the other ingredients and seasonings to make it tasty.

The slices of Japanese eggplant roast in only 15 to 20 minutes and the delectable glaze can be whipped up at the same time. Toasted sesame oil and honey enhance the gochujang’s flavor, creating a sweet and savory sauce.

A few minutes under the broiler is all it takes to form the caramelized crust. Make this simple, Korean-inspired eggplant side dish alongside my ribs mentioned above or Korean Chicken Thighs for a well-rounded meal!

Eggplant is a great meat substitute for vegans and vegetarians, so this Korean eggplant recipe also makes a great meatless entree!

This recipe for Gochujang Glazed Eggplant is:

Easy! Just roast the eggplant and mix together the simple glaze.
Flavorful. Gochujang adds so much umami to this Korean eggplant recipe.
Vegetarian!

Gochujang Eggplant on round gray plate with white rim garnished with scallions and sesame seeds with serving fork.

What is Gochujang?

Gochujang is a traditional, fermented condiment that is common in Korean cuisine. “Gochu” in Korean means chili pepper, and “-jang” refers to it being a paste. Gochujang is made with gochugaru (Korean chili powder), rice, fermented soybeans, salt, and sweeteners. These ingredients give this condiment an intense flavor with spice, sweetness, umami, and saltiness.

How to Make Gochujang Eggplant:

Recipe Ingredients:

Here’s everything you’ll need to make this Korean eggplant recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.

Ingredients for Gochujang Eggplant in glass bowls on marble surface.

Ingredient Notes and Substitutions:

Japanese Eggplant: I use Japanese Eggplant in this Korean eggplant recipe. It is long, slender, and has a very mild flavor. Other varieties of eggplant, such as globe eggplant, will also work.
Gochujang: This flavorful Korean chili paste is a staple in Korean cooking. Gochujang can be found in the international aisle of most grocery stores.
Soy Sauce: I recommend using low-sodium soy sauce because gochujang can be salty.
Honey: For a vegan option, maple syrup pairs very well with gochujang.
Sesame Oil: Use dark or “toasted” sesame oil, available in the international aisle. Dark (toasted) sesame oil is intended for flavoring. Light sesame oil, like canola, vegetable, or olive oil, is intended for general cooking.

Step-By-Step Instructions:

Gather and prep all the ingredients.
Preheat your oven to 400 degrees.
Place the sliced eggplant on a rimmed baking sheet lined with aluminum foil.
Brush both sides of the eggplant slices with canola or vegetable oil.
Bake the eggplant for 15 to 20 minutes or until tender and easily pierced with a knife.

Slices of eggplant cut on the diagonal on aluminum foil-lined rimmed sheet pan.

Slices of eggplant cut on the diagonal on aluminum foil-lined rimmed sheet pan being brushed with canola oil.

While the eggplant is baking, whisk together the gochujang, soy sauce, honey, sesame oil, and garlic in a small bowl.

Remove the eggplant from the oven and preheat the broiler.
Brush one side of the eggplant with half the glaze.
Place under the broiler for 2 minutes.

Slices of eggplant cut on the diagonal on aluminum foil-lined rimmed sheet pan being brushed with sauce.

Turn the eggplant slices over, brush with the remaining glaze and broil for another 3 minutes.

Broiled Gochujang Eggplant on aluminum foil-lined rimmed sheet pan.

Serve the gochujang-glazed eggplant garnished with scallions and sesame seeds.

Chef Tip:

Don’t walk away when broiling the eggplant! While we are looking for a bit of caramelization, food can easily burn under the broiler, especially anything with sugar. Keep an eye on it, as all ovens vary.

Frequently Asked Questions:

Is gochujang spicy?

While there is a bit of heat, the level can vary depending on the brand of gochujang. The heat/spiciness shouldn’t be too prominent in this Korean-inspired eggplant recipe, where it is diluted with other ingredients.

What can I use instead of gochujang?

Sriracha can be used instead of gochujang because it is a fermented condiment that also has spiciness and a little sweetness. While Sriracha is a thinner consistency, we are just after the flavor in this recipe since it all gets dissolved into the glaze. Miso paste can also work in place of gochujang because it has an umami flavor because of the fermented soy. However, miso is not spicy, so add Korean chili powder or Sriracha for a similar flavor.

Storage:

Refrigerate any leftovers of this gochujang-glazed eggplant and enjoy it within three days.
To reheat leftovers, place in a 350-degree oven and heat until hot and sizzling.

Serve with:

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Gochujang Eggplant

Why This Recipe is a Keeper!

What is Gochujang?