구운가지무침 | Grilled Soy-Garlic Eggplant

English: Grilled Soy-Garlic Eggplant
Difficulty: Easy
Tagline: 
“Eggplant is underrated”
Serving Size: 2 happy people

구운가지무침 (Grilled Korean Soy-Garlic Eggplant) is one of our favorite go-to side dishes for lunch boxes, bentos or for people living by themselves. It is one of those “fail-proof” recipes that you can whip-up with minimal effort. The marinade sauce is based on soy-sauce and does not use any fish sauce. This eggplant dish goes well with a bowl of sticky rice.

Ingredients:

 

  • One whole eggplant
  • Soy sauce (간장) – 0.7 tablespoon
  • Spring onion (대파) – 0.4 tablespoon
  • Sesame oil (참기름) – 0.4 tablespoon
  • Korean red chili flakes (고추가루) – 0.3 tablespoon
  • Sugar (설탕) – 0.2 tablespoon
  • Minced garlic (다진마늘) – 0.2 tablespoon
  • Sesame seeds (통깨) – 0.2 tablespoon [optional, garnish]
  • Black pepper (호추가루) – a pinch

Instructions:

  1. Wash eggplant and cut into rounds
  2. Place frying-pan on high heat, place eggplant in the pan without any oil or butter. Flip occasionally until eggplant has wilted down and there is good browning on both sides (Note: There is lot of water in eggplants – we are trying to get the water out!)
  3. For the marinade: Mix soy sauce, sesame oil, red chili flakes, sugar, minced garlic together thoroughly. Stir in the spring onions as well. Give it a pinch of black pepper at the end. (Note: The marinade may seem like it is not enough for one eggplant – but have faith, the eggplants have wilted from the heat and will absorb flavor well!)
  4. Mix marinade thoroughly onto the grilled eggplant and give it a thorough coating. Use two spoons to help you toss and coat.
  5. (Optional): Get a bowl of hot sticky rice and eat it together!
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