Name: Korean Gochujang Eggplant
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 2 large eggplants (about 2 pounds), cut into 1-inch cubes; 3 tablespoons vegetable oil; 3 tablespoons gochujang (Korean red pepper paste); 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon honey or maple syrup; 2 cloves garlic, minced; 1 tablespoon sesame oil; 1 tablespoon toasted sesame seeds; 3 green onions, thinly sliced; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Instructions

Prepare the eggplant

Cut the eggplants into 1-inch cubes. Place them in a colander, sprinkle with salt, and let sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
Make the gochujang sauce

In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, minced garlic, and 1 teaspoon of sesame oil until smooth and well combined.
Roast the eggplant

Preheat oven to 425°F (220°C). Toss the eggplant cubes with vegetable oil, salt, and pepper on a large baking sheet. Spread in a single layer and roast for 20-25 minutes, turning halfway through, until the eggplant is golden and tender.
Combine and coat

Transfer the roasted eggplant to a large bowl. Pour the gochujang sauce over the hot eggplant and gently toss until all pieces are evenly coated.
Finish and garnish

Drizzle with the remaining sesame oil and transfer to a serving dish. Sprinkle with toasted sesame seeds and sliced green onions. Serve warm as a side dish or over steamed rice for a main course.

Korean Gochujang Eggplant

Ingredients

Instructions

Nutritional Information