Empty My Fridge
Even Eggplant Haters Will Love This Korean Side Dish 🍆 Korean Spicy Garlic Eggplant
Ingredients
- Eggplant4
- Garlic3 cloves
- Scallion1–2
- Chili pepper · flakes1
- Sesame seed · toasted½ tbsp
- Soy sauce1 tbsp
- Sugar½ tbsp
- Fish sauce1 tbsp
- Toasted sesame oil½ tbsp
- Black pepper
Instructions
- Trim the tips off the eggplants, rinse them quickly, halve them lengthwise, and cut into large chunks about 5 cm (2 inches) long.
- Boil water in a large pot fitted with a steamer basket. Add the eggplant chunks, cover, and steam for 3 minutes for a firmer texture or about 5 minutes for a softer, creamier one.
- Remove the eggplant and let it cool slightly, off the cutting board to avoid staining.
- Finely chop the garlic, thinly slice the green onions, and finely chop half a mild red chilli if using.
- Mix all the sauce ingredients in a small container, add the chopped vegetables, and stir well.
- When the eggplant is cool enough to handle, tear it into bite-size pieces by hand and place in a large bowl.
- Pour the sauce over the eggplant and toss gently. Sprinkle the sesame seeds on top; crush them first for a stronger nutty flavour.
- Give everything a final gentle mix, plate, and serve with hot rice or other side dishes.
Summarized from Aaron and Claire's video. Watch it for the details.
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