Gochujang Eggplant
Eggplant softens in a measured spicy bean-paste sauce, with a little vinegar to brighten the finish.
AI-generated serving illustration; actual results may vary.
KoreanFood
10 minPrep
15 minCook
25 minTotal
EasyDifficulty
Ingredients
Method
- Mix gochujang, soy sauce and water until smooth; cut eggplant just before cooking.
- Heat oil over medium heat; cook eggplant for 5 minutes, turning to color both sides.
- Add garlic and sauce, cover and simmer for 6–8 minutes until the flesh collapses under a spoon.
- Uncover, add vinegar and toss gently for 1 minute until glazed.
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Tips
- Gochujang heat and salt vary; use a mild version for a gentler dish.
- Add a spoonful of water if the sauce thickens before eggplant softens.
Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.