Doenjang Eggplant and Kale Stir-fry is a savory Korean dish that combines the rich, fermented flavors of doenjang (soybean paste) with the earthy taste of eggplant and the robust texture of kale. Originating from traditional Korean cuisine, this dish is beloved for its umami depth and nutritional benefits. The creamy eggplant and crisp kale absorb the pungent doenjang, creating a harmonious blend of flavors. Garlic and ginger add aromatic richness, while a hint of sesame oil provides a nutty undertone. This stir-fry is not only delicious but also packed with vitamins and minerals, making it a healthy choice for those seeking a flavorful, plant-based meal. Quick to prepare, it’s perfect for a satisfying weeknight dinner.
Doenjang Eggplant Stir-fry
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Eggplant – 2 Piece
- Kale – 4 Cups
- Onion – 1 Piece
- Garlic – 4 Cloves
- Ginger – 1 Tsp
- Doenjang – 3 Tbsp
- Soy Sauce – 2 Tbsp
- Sesame Oil – 1 Tbsp
- Sesame Seeds – 1 Tbsp
- Vegetable Oil – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
3 Grams
Saturated Fat
900 Mg
Sodium
35 Grams
Total Carbohydrate
8 Grams
Dietary Fiber
10 Grams
Protein
Directions
Step 1
Slice the eggplants into thin rounds and chop the kale into bite-sized pieces. Mince the garlic and ginger.
Step 2
Heat the vegetable oil in a large pan over medium heat. Add the garlic and ginger, sauté until fragrant.
Step 3
Add the sliced onion to the pan and cook until translucent, about 3-4 minutes.
Step 4
Stir in the eggplant slices and cook until they begin to soften, approximately 5 minutes.
Step 5
Add the kale and continue to stir-fry until it wilts, roughly 3 minutes.
Step 6
Mix in the doenjang, soy sauce, and sesame oil. Combine well and cook for another 2 minutes.
Step 7
Sprinkle sesame seeds on top before serving. Enjoy your dish hot.
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