Gochujang Eggplant Stir-fry is a delightful Korean-inspired dish that brings together the spicy, sweet, and umami flavors of gochujang with the succulent texture of eggplant. This dish features eggplant as the star ingredient, absorbing the robust flavors of the gochujang sauce, garlic, and soy sauce. The addition of kimchi adds a tangy and fermented dimension, making it a dish rich in probiotics. It’s a perfect blend of spicy, savory, and slightly sweet, which is loved by those who enjoy bold flavors. The combination of aromatic vegetables and sesame oil enhances the overall taste, creating a harmonious and satisfying meal. Perfect for a hearty dinner, this stir-fry is not only delicious but also quick and easy to prepare, making it a favorite among busy cooks.
Gochujang 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
- Gochujang – 3 Tbsp
- Kimchi – 1 Cup
- Soy Sauce – 2 Tbsp
- Garlic – 4 Cloves
- Sesame Oil – 1 Tbsp
- Sugar – 1 Tsp
- Green Onion – 2 Piece
- Sesame Seeds – 1 Tsp
- Vegetable Oil – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
2 Grams
Saturated Fat
850 Mg
Sodium
40 Grams
Total Carbohydrate
8 Grams
Dietary Fiber
12 Grams
Sugars
6 Grams
Protein
Directions
Step 1
Cut the eggplants into bite-sized pieces. Set aside.
Step 2
In a large pan, heat vegetable oil over medium heat. Add minced garlic and sauté until fragrant.
Step 3
Add the chopped eggplants to the pan. Stir-fry for about 5 minutes until they begin to soften.
Step 4
Add gochujang, soy sauce, sugar, and sesame oil. Stir well to coat the eggplants evenly.
Step 5
Add kimchi and continue cooking for another 5 minutes.
Step 6
Toss occasionally to ensure even cooking.
Step 7
Remove from heat and garnish with chopped green onions and sesame seeds. Serve hot.
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