Gochujang Eggplant Stir-Fry
Dinner · Korean
Soft eggplant in a silky gochujang sauce with garlic and sesame, surprisingly satisfying and absolutely addictive.
Recipe code DC53TV · enter it in Anychef
Ingredients
- 2 medium eggplants
- 3 tbsp gochujang paste
- 3 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 4 cloves garlic
- 1 tbsp brown sugar
- 2 tbsp sesame seeds
- 2 scallions
- 1/2 tsp red pepper flakes
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Save this recipeInstructions
- Step 1 of 7
Cut eggplants into half-moons, about 1/2-inch thick.
- Step 2 of 7
Heat sesame oil in a large skillet or wok over medium-high heat.
- Step 3 of 7
Add eggplant in batches and cook until golden and tender, about 4 minutes per batch. Remove and set aside.
- Step 4 of 7
Add minced garlic to the skillet and cook 30 seconds until fragrant.
- Step 5 of 7
Whisk together gochujang, soy sauce, rice vinegar, and brown sugar. Add to skillet.
- Step 6 of 7
Return eggplant to skillet and toss to coat with sauce. Cook 2 minutes.
- Step 7 of 7
Sprinkle with red pepper flakes, sesame seeds, and sliced scallions. Serve over rice.
