Gochujang Eggplant

5 from 2 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Side Dishes - Vegetables

Cuisine: Korean

Diet: Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

3 large Japanese eggplants sliced diagonally into 1/2-inch thick slices
1/4 cup canola or vegetable oil
2 tablespoon gochujang (Korean red chili paste)
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon toasted sesame oil
3 cloves garlic
2 scallions white and light green part only, thinly sliced diagonally
Sesame seeds for garnish

Instructions

Preheat oven to 400 degrees.
Brush both sides of the eggplant slices with the canola or vegetable oil.
Place on a rimmed sheet pan lined with non-stick aluminum foil.
Bake the eggplant slices for 15-20 minutes or until you can easily pierce the eggplant slices with a paring knife.
Whisk together the gochujang, soy sauce, honey, sesame oil and garlic in a small bowl.
Place an oven rack 9-10 inches below the broiler element and preheat the broiler.
Brush one side of the eggplant with half the glaze.
Place under the broiler for 2 minutes.
Turn the eggplant slices over, brush with the remaining glaze and broil for another 3 minutes.
Garnish with scallions and sesame seeds. Serve immediately.

Notes

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.

Nutrition