30-Minute Gochujang Eggplant Will Blow Your Mind
A bold and flavorful vegan side dish featuring pan-seared eggplant glazed with a sweet and spicy gochujang sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Pan-frying
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 2 garlic cloves, minced
- 1 tbsp sesame oil
- 2 tsp neutral oil (for pan-frying)
- 1 tbsp sesame seeds
- 1 tbsp chopped green onions or chives
Instructions
- Prep and salt the eggplant by sprinkling sliced eggplant with salt and letting it rest for 15 minutes. Pat dry to remove excess moisture.
- Make the glaze by whisking gochujang, soy sauce, vinegar, honey, garlic, and sesame oil in a small bowl.
- Sear the eggplant by heating neutral oil in a skillet over medium-high heat. Cook eggplant slices in batches until golden brown and tender.
- Glaze and simmer by reducing heat, adding the glaze over the eggplants, and cooking for 2–3 minutes until the sauce thickens.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
- Salting the eggplant helps remove excess moisture for better texture.
- Adjust the amount of gochujang for more or less spice.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 8g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg