Gochujang Eggplant and Lentil Jjigae

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Korean Recipes

Gochujang Eggplant and Lentil Jjigae is a delightful Korean stew that brings together the bold flavors of gochujang, a spicy red chili paste, with the earthy tones of eggplant and lentils. Originating from Korean cuisine, jjigae is known for its comforting and hearty nature, often enjoyed as a communal meal. The eggplant absorbs the rich, umami flavors of the gochujang, while the lentils provide a satisfying and nutritious protein element. This dish is loved for its balance of spiciness and savory depth, making it a perfect choice for those seeking a warming, flavorful meal. It’s a wonderful way to explore Korean flavors while enjoying a wholesome, plant-based dish that is both hearty and satisfying.

Ingredients

Serving Size:

Eggplant – 2 Piece
Lentils – 1 Cups
Gochujang – 3 Tbsp
Garlic – 4 Cloves
Onion – 1 Piece
Soy Sauce – 2 Tbsp
Sesame Oil – 1 Tbsp
Vegetable Broth – 4 Cups
Green Onion – 2 Piece
Salt – 1 Tsp

Nutrition

Per Serving

350 Kcal

Calories

10 Grams

Total Fat

1.5 Grams

Saturated Fat

800 Mg

Sodium

50 Grams

Total Carbohydrates

12 Grams

Dietary Fiber

15 Grams

Protein

Directions

Step 1

Chop the eggplant into cubes and slice the onion thinly. Mince the garlic cloves.

Step 2

Heat the sesame oil in a large pot over medium heat.

Step 3

Add the onion and garlic, sauté until fragrant.

Step 4

Add the eggplant to the pot and cook until it begins to soften, about 5 minutes.

Step 5

Stir in the gochujang, soy sauce, and lentils, mixing well to coat the ingredients.

Step 6

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 25 minutes.

Step 7

Season with salt, and garnish with chopped green onion before serving.

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Gochujang Eggplant and Lentil Jjigae

Categories :

Ingredients

Nutrition