Korean Grilled Eggplant banchan is a delicious way to cook eggplant. To be honest, I am not the biggest fan of eggplant. I think its because of the tough skin and the spongy texture. But in college, I tasted this banchan at a Korean restaurant in LA and it made me reconsider...
The marinade was on point - salty, slightly spicy and tangy. I remember it pairing very well with the meat dish that I ordered. I took a picture of the eggplant banchan and asked my mother to help me come up with a recipe.
Note: In the Youtube video, I used a dining spoon. I have converted it to standard teaspoon measurement below.
Korean Grilled Eggplant Banchan
- Eggplant - 1
- Soy sauce - ½ tablespoon
- Spring onion - 1 teaspoon
- Sesame oil - 1 teaspoon
- Gochugaru Korean red chili flakes - 1 teaspoon
- Minced garlic - ½ teaspoon
- Sugar - ½ teaspoon
- Black pepper - a pinch
- Sesame seeds - ½ teaspoon optional, garnish
- Wash eggplant and cut into thin rounds
- Place frying-pan on high heat. Once hot, place eggplant in - without any oil or butter. Cook on one-side until you see some browning. Then flip until you get some browning on the other side (Note: There is lot of water in eggplants – you will hear the pan sizzle from the water coming out)
- For the marinade: Take out a mixing bowl and put in soy sauce, sesame oil, red chili flakes, sugar, minced garlic and black pepper. Place-in spring onions as well. (Note: It may not look like alot of marinade - but we do not need too much)
- Toss grilled eggplant slices in the marinade. Use two spoons to help you toss and coat.
- Eat with a bowl of hot sticky rice - bon appetit!
- Watch video below for visual walk-thru