Korean Seasoned Eggplant
Tender steamed eggplant torn into strips and tossed with brewed soy sauce, toasted sesame oil and scallions.
- Prep
- 10 min
- Cook
- 8 min
Scale the recipe
Ingredients
- slender eggplant washed and stem removed, before steaming
- 300 g
- chopped scallion
- 10 g
Seasonings
- traditionally brewed soy sauce
- 2/3 T
- minced garlic
- 1/3 T
- toasted sesame oil
- 2/3 T
- Korean red pepper flakes (gochugaru)
- 1/6 T
- toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the eggplant
Rinse 300 g of eggplant under running water and discard the stems. Cut crosswise into 5 cm lengths, then halve each piece lengthwise.
-
Steam and cool
Bring water to a boil over high heat, keeping it below the steamer basket. When steam rises, arrange the eggplant in a single layer, cover and steam over medium-high heat for about 5 minutes. Stop when a chopstick slides into the thickest part easily and the pieces still hold their shape. Turn off the heat, lift the lid away from your face and transfer the eggplant to a colander. Let it cool enough to handle and discard any liquid that collects. Steam larger amounts in single-layer batches.
-
Toss with the dressing
Tear the eggplant lengthwise into bite-size strips. Mix 2/3 T of soy sauce, 1/3 T of garlic, 2/3 T of sesame oil, 1/6 T of gochugaru and 10 g of chopped scallion in a bowl. Add the eggplant and gently lift it up from the bottom to coat it, then sprinkle with 1/3 T of toasted sesame seeds.
