Korean Soy-Glazed Eggplant with Scallions
Korean Soy-Glazed Eggplant with Scallions
A savory, sweet, and slightly spicy Korean dish made with eggplant glazed in a soy-based sauce and topped with scallions and sesame seeds.
Equipment
- Mixing Bowl
- Large skillet
Ingredients
Main Ingredients
- 2 large eggplants
- 3 tbsp canola oil
- 4 scallions, thinly sliced
- 1 tbsp sesame seeds
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp minced ginger
- 2 garlic cloves, minced
- 1/4 tsp crushed red pepper flakes
Instructions
Instructions
- Begin by preparing the eggplants. Cut the eggplants in half lengthwise, then cut each half into long, thin strips. Set aside.
- In a small bowl, combine the soy sauce, rice vinegar, brown sugar, sesame oil, minced ginger, minced garlic, and crushed red pepper flakes. Mix well until the sugar is completely dissolved. Set the soy glaze aside.
- Heat the canola oil in a large skillet over medium-high heat. Once the oil is hot, add the eggplant strips. Cook, stirring occasionally, until the eggplants are tender and lightly golden brown, about 10-12 minutes.
- Once the eggplants are cooked, reduce the heat to low. Pour the soy glaze over the eggplants, stirring to coat all pieces evenly. Let the eggplants simmer in the glaze for 2-3 minutes, allowing them to absorb the flavors.
- Remove the skillet from the heat. Sprinkle the cooked eggplants with the sliced scallions and sesame seeds.
- Your Korean Soy-Glazed Eggplant with Scallions is now ready to serve! Enjoy this flavorful dish as a side or main course. It's best served hot, but can also be enjoyed at room temperature.
Notes
This recipe is easy to adapt. Add tofu or chicken for extra protein. You can also add more vegetables like bell peppers or mushrooms for a more filling dish.
