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    Home » Vegetarian » Korean Grilled Eggplant – Tossed in Korean Marinade

    January 30, 2017 Banchan

    Korean Grilled Eggplant - Tossed in Korean Marinade

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    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...

    Korean Grilled Eggplant

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    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

    Korean Grilled Eggplant Banchan

    It's all about the marinade! Get the eggplant nice and toasty and toss in a spicy-yet-tangy marinade. Getting hungry yet? 
    5 from 3 votes
    Print Pin Rate
    Course: Easy
    Servings: 2 people

    Ingredients

    • 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

    Instructions

    • 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!

    Notes

    • Watch video below for visual walk-thru
    Tried this recipe?Tag us at @efutureneighbor with your dish!

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    Previous Post: « Kimchi Fried Rice - With That Sunny-Side Up Egg
    Next Post: Perfect Sticky Korean Rice Everytime »

    Reader Interactions

    Comments

    1. Delec says

      February 15, 2021 at 4:05 am

      5 stars
      Great!

      Reply
    2. ErminFei says

      July 01, 2020 at 1:34 pm

      Tried it. Loved it! Gonna make again ^^

      Reply
    3. Kim says

      May 21, 2020 at 3:11 pm

      Hi guys! I just stumbled across your page and this recipe and it looks delicious. Do you need to salt the eggplant beforehand to let water out as you often do with other eggplant dishes? You have some really great recipes I'm excited to try. Thanks!

      Reply

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