Korean · Dinner
Stir-Fried Eggplant
Korean-style stir-fried eggplant in a glossy soy, garlic and gochujang glaze, tossed with scallion and sesame seeds over rice. Julienned eggplant is seared hot and fast to keep texture silky rather than mushy, finished with sesame oil for a savoury, mildly sweet-spicy side or light main.
$3
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
222Calories
4.6gProtein
7.4gFat
35.2gCarbs
10.5gSugar
5.2gFiber
862mgSodium
0mgChol
1.1gSat Fat
595mgPotassium
49mgCalcium
1.6mgIron
0mcgVitamin B12
7.2mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
spice-route
thirty-min-meals
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Cut eggplant into thick julienne strips, mince garlic, and slice scallion. Stir soy sauce, gochujang and sugar together until sugar dissolves.
2
Sear
Heat vegetable oil in a wok over high heat until shimmering. Add eggplant and sear 3–4 minutes, tossing often, until golden-edged and softened.
3
Build
Pour gochujang sauce over eggplant, toss over medium-high heat 1–2 minutes until glossy and slightly thickened.
4
Plate
Remove from heat, drizzle sesame oil over top, scatter scallion and sesame seeds, toss once, and serve over rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz336g eggplant, cut into thick julienne strips
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp gochujang
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp toasted sesame seeds
- 2/3 cup160g cooked white rice, to serve
