Gochujang Eggplant
Stemming from Korean roots, Gochujang is a fermented Korean chile paste that has a faint sweetness in it to pair with the heat. This effortless dish is packed with flavor and is filling on its own, however, additional protein such as firm tofu or tempeh can be added to the saucepan if desired.
The key to cooking with eggplant is salting. Salting removes excess liquid and some of its bitterness from the fruit (yes, eggplants are fruit). Once you’ve cut the eggplant into rounds, make sure you salt and let each side sit for about 10 minutes before dabbing excess salt off with a paper towel.
This dish stores great in the fridge for a few days so make extra to enjoy all week long.
Gochujang eggplant
Ingredients
Eggplant
- 1 eggplant large
- 1 cup white rice I used Trader Joe's pre-cooked frozen rice
- 3 green onions chopped
- everything seasoning to taste
- 3 tbsp olive oil
Gochujang Sauce
- 2 tbsp corn starch
- 2 tbsp water
- 2 tbsp tamari (gf soy sauce)
- 4 tbsp rice wine vinegar
- 2 tbsp agave
- 1 tbsp ginger minced
- 2 garlic cloves minced
- 1 tbsp sesame oil
- 2 tbsp Gochujang paste can sub normal chili paste
Instructions
- Preheat oven to 400F. While oven is heating, slice eggplant into rounds then salt one side and let sit for 10 minutes. Once done, use a paper towel to pat down salt. Flip rounds and repeat the salting process on other side.
- On a baking sheet, add eggplant rounds then drizzle 1-2 tbsp of olive oil. Bake for about 25 minutes flipping the slices halfway through. Once the slices are browned, remove from oven and let cool. Slice eggplant rounds into bite-sized pieces and set aside.
- To make the sauce, whisk cornstarch and 2 tbsp of water into a mixing bowl. Slowly add the remaining sauce ingredients. Taste as you go to adjust the level of spice. Set aside once done.
- Cook rice as directed then divide into two serving bowls. Set aside.
- In a large saucepan, add 1 tbsp of oil to medium-high heat. Chop green onions while the oil is heating then add to saucepan. After a minute, slowly pour in Gochujang sauce and allow it to thicken. Lower heat to medium then add in eggplant pieces. Stir to evenly coat.
- To serve, pour eggplant mixture over rice bowls and top with additional green onions and everything seasoning.
