English: Grilled Soy-Garlic Eggplant
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.
- 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
- Wash eggplant and cut into rounds
- 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!)
- 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!)
- Mix marinade thoroughly onto the grilled eggplant and give it a thorough coating. Use two spoons to help you toss and coat.
- (Optional): Get a bowl of hot sticky rice and eat it together!