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Doenjang Eggplant
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5 from 2 votes

Korean Doenjang & Lemon Eggplant Banchan


Fresh Ingredients

  • 2 Male Eggplant
  • 3 stalk Green Onion
  • Few shakes Lemon Zest (Must-have!)
  • Few shakes Sesame Seeds (For Garnish)

Doenjang-Lemon Sauce

  • 2 Tablespoons Doenjang
  • ½ Tablespoon Lemon Juice
  • 1 Tablespoon Mirim
  • 1 Tablespoon Honey


  • Trim the ends off the eggplants. Then cut each eggplant into 3-4 cm pieces. Afterwards, use your knife to make a cross-shaped cut (reference video). Note: Don't cut it all the way through.
  • Chop your green onion stalks into very thin slices.
  • Now take out a mixing bowl and let's make the Doenjang-Lemon Sauce: Thoroughly mix Doenjang (2 Tablespoons), Lemon Juice (½ Tablespoon), Mirim (1 Tablespoon) and Honey (1 Tablespoon).
  • Take a small spoon and drizzle the the Doenjang-Lemon sauce into the eggplant pieces. Make sure to rub the sauce over the top of the pieces as well.
  • Add some oil to a frying pan. Get it hot. Then reduce the heat to a LOW. Carefully, place each eggplant piece into the frying pan - with the cross-shaped cut facing up. Then put a lid on and let it cook for about 2 minutes.
  • After 2 minutes, take off the lid. Then flip each one over. Now raise the heat to a medium. Place the lid back on and let it cook for another 2-4 minutes. Note: Check on it to make sure that it doesn't burn. Once the eggplant is fully cooked through, turn off the heat.
  • Plate the cooked eggplant. Sprinkle on some sesames seed. Then use a grater and sprinkle on some lemon zest - this is a key ingredient! Then finish-off with a handful of chopped green onions over the top. Bon Appetit - eat with rice!