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?
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