Go Back
+ servings
Korean Grilled Eggplant
Print Recipe
4.8 from 5 votes

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


  • 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