Soy-Garlic Korean Eggplants

Prepare Korean-style eggplants and new discoveries await you. Among Korean culinary recipes, you will find many dishes made from eggplants; the popularity of these special vegetables is understandable. This dish is served hot, with boiled rice or crumbly pearl barley, flavored with lightly butter. Korean eggplant can be a main dish or a decent cold appetizer. Prepare Korean-style eggplants and new taste discoveries await you in the generous Korean cuisine. Bon appetit!
cook time: 35 min
Ava Prescott
Soy-Garlic Korean Eggplants

Nutrition Facts (per serving)

127
Calories
10g
Fat
13g
Carbs
2g
Protein

Ingredients (10 portions)

Basic:

Garlic (approximately 22 g) 5 clove
Salt 1 tsp
Sugar 1 tbsp
Ground black pepper 0.5 tsp
Pepper (red pepper paste or Georgian adjika) 2 tsp
Green onions 40 g
Bulb onions 50 g
Vegetable oil 2 tbsp
Eggplant 500 g
Sesame (fried) 1 tsp
Soy sauce 2 tbsp
Ground red pepper (large flakes) 2 tsp
Sesame oil (refined oil) 2 tbsp

Recipe instructions

Step 1

Step 1
Cut off the stem of the eggplants, step back 2 centimeters from the edge and cut the eggplant lengthwise into 6 pieces, leaving the base of the eggplant intact.

Step 2

Step 2
Finely chop the onions, green onions and garlic.

Step 3

Step 3
Prepare the pasta: heat a frying pan with 2 tbsp. vegetable oil and fry the onions and garlic for 1 minute, then add the green onions and fry for another 4 minutes over low heat. Remove from heat and cool. Add chili flakes, soy sauce, pepper paste, sugar, ground black pepper, sesame oil, sesame seeds and salt to the fried onions and garlic, mix everything thoroughly.

Step 4

Step 4
Gently spread the prepared paste inside and out of each eggplant.

Step 5

Step 5
Heat water in a double boiler, place a plate on a wire rack and place the eggplants. Cook the eggplants in a steamer for 15 minutes. Check for doneness with a wooden skewer; the skewer should easily pierce the eggplant, but do not keep the eggplant in the steamer for too long, otherwise it will become too soft. Serve eggplants hot with boiled rice, pearl barley or bulgur. Bon appetit!

Additional rubrics

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