Korean Grilled Eggplant – Tossed in Korean Marinade

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…

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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.

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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? 

Course Easy

Servings 2 people

Ingredients

• Eggplant - 1
• Soy sauce  - 1/2 tablespoon
• Spring onion - 1 teaspoon
• Sesame oil - 1 teaspoon
• Gochugaru Korean red chili flakes - 1 teaspoon
• Minced garlic - 1/2 teaspoon
• Sugar - 1/2 teaspoon
• Black pepper - a pinch
• Sesame seeds - 1/2 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

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