By Eric Kim
- Total Time
- 45 minutes
- Rating
- 5(2,793)
- Notes
- Read community notes
Loosely inspired by the Korean banchan gaji bokkeum (stir-fried eggplant), this recipe keeps the eggplant in large pieces and sears it over high heat, yielding beautifully cooked flesh and still-violet skin. Though gaji bokkeum is traditionally soy sauce-based, my mother uses gochujang, the fermented Korean chile paste, for added sweetness and heat. The result is divine: As the sticky red sauce clings to the fried eggplant spears, it caramelizes in the heat of the pan and provides a glossy finish. The real star of this dish, though, is the scallion oil. The tangle of thinly sliced scallions crisps in olive oil, lending its oniony flavor to the oil, which is then used to cook the eggplant. This dish is salty, spicy and sweet — everything you want in a banchan — and tastes great with a bowl of fresh white rice.
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Ingredients
Yield:4 to 6 servings
- 1pound Asian eggplant (about 3 large; preferably Korean, or Chinese or Japanese), halved lengthwise and cut into 4- to 5-inch segments
- 1teaspoon kosher salt
- 2tablespoons gochujang
- 1tablespoon soy sauce
- 2packed teaspoons dark brown sugar
- 1teaspoon toasted sesame oil
- 2garlic cloves, finely grated
- ½cup olive oil
- 4scallions, trimmed, cut into 3-inch segments, then very thinly sliced lengthwise, white and green parts separated
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
177 calories; 16 grams fat; 2 grams saturated fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 364 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place the eggplant in a colander set inside a large bowl or the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to remove excess moisture.
Step
2
Meanwhile, in a small bowl, add the gochujang, soy sauce, brown sugar, sesame oil and garlic. Whisk to combine, then set aside.
Step
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To a large nonstick skillet, add the olive oil and the white parts of the scallions. Turn the heat to medium and fry the scallions, stirring often, until crispy and evenly browned, about 8 minutes. Using a slotted spoon, transfer the fried scallions onto a paper towel.
Step
4
Reserve a small handful of raw scallion greens for garnish, then fry the remaining scallion greens in the oil until crispy and lightly browned, 3 to 5 minutes. Transfer fried scallion greens onto a paper towel.
Step
5
Remove the skillet from the heat and carefully pour the hot scallion oil into a glass container or measuring cup.
Step
6
After the 30 minutes of salting, dry the eggplant segments with a paper towel. Place the skillet over medium-high heat and add 2 tablespoons of the reserved scallion oil.
Step
7
When the oil starts to shimmer and you see a wisp of smoke, add half the eggplant, cut sides down, and fry until browned and starting to soften, 2 to 3 minutes. Flip once and cook another minute on the other side. Transfer to a plate, add 2 more tablespoons of scallion oil back to the pan, and repeat to fry the second batch of eggplants. (If you are lucky enough to have any scallion oil left, use it to fry eggs or to dress a salad.)
Step
8
Finally, sauce the eggplants: Add the first batch of eggplants back to the pan alongside the second batch. Reduce the heat to medium-low and pour the reserved gochujang sauce over the eggplants. Toss until evenly coated and the gochujang starts to caramelize, about 1 minute.
Step
9
Plate the eggplants on a large platter and garnish with the fried scallions and the reserved raw scallion greens. Serve immediately. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This dish tastes great cold, straight out of the fridge, or at room temperature.)
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out of 5
2,793
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Cooking Notes
Joanna
Brilliant recipe - the scallions are the star!!. I used a wok. You can do the scallions more simply by starting with the white parts and adding in the green as the whites just start to color. Putting a lid on the wok while cooking the eggplant makes sure they get nice and soft. We served with steamed Bok Choi with a white miso/lime dressing and white rice.
Kevin
"Sprinkle with the salt, toss to combine and let sit for 30 minutes to remove excess moisture."excess moisturemoisturestureureree.
absolut_foodie
I have never salted the thin style eggplants and they have never been bitter. I skipped this step and the result was still delicious.
nyrkr
I was certain I had gojuchang in my fridge but someone (me) must have used it up without replacing it. I had already prepared the eggplant and scallions when I became aware of this tragic situation, so needed to improvise. I used a combination of miso and sambal olek in place of the gojuchang, and the results were spectacular. I can't wait to make it again as written.
Stef
I saw in the NYTCooking Instagram story that Eric Kim suggested zucchini as a substitute for eggplant, and I was super excited to try it that way. Very tasty! Will definitely be making it again.
Marian V.
This is delicious. The fried scallions are tricky. I used a wok and it did not take 3 minutes for them to crisp up. Watch the scallions carefully and take them out with a spoon as they crisp up.
Cook from Chapel Hill
I baked eggplant wedges @ 400 degrees to cut down on fat content and it worked really well for the recipe. One warning I have: the recipe says to caramelize the eggplants in the sauce. There is a very fine line between caramelizing and burning. A second too much will give a burnt bitter flavor!
Marcella
This was excellent exactly as written. (Except substituting grapeseed oil as I didn’t have light olive oil. In my opinion, any neutral oil with a high smoke point will work. Other than that, please, please just make it as written.) I made steamed rice and quick pickled cucumbers in rice vinegar and sugar to go with it and together, it was perfection. This dish definitely benefits from being paired with an acidic element. The scallion slicing took time but overall an easy weeknight meal.
Zabel
I would get gochujang paste- used for cooking. The sauce is for dipping, putting on top of bibimbap etc. (Sauce would be sweeter, more liquid, and less of a fermented flavor)
cameron
Loved this recipe! I ended up cooking the eggplants much longer than stated. Maybe it is a personal preference, but I like it when the eggplants almost fall apart. New favorite eggplant dish.
lolasmama
The sauce was amazing. I love, love, love the eggplant, it melts in your mouth. But I would eat that sauce on cardboard.
CaptainNY
This was awesome. Used globe eggplants 'cause that's what the store had, tasted great. Next time will cut into bite-size cubes (4" segments plated attractively, but a little hard to eat). Used an entire large bunch of scallions - highly recommend making more scallions than just 4! Served with rice and quick-pickled red cabbage.
Peter Marx
Wow. Made this exactly as written and it was just outstanding! Whole Foods didn't have Asian eggplants so I used regular baby ones and it was fantastic. Served it over toasted brown jasmine rice. Amazing!
Amy D.
Mixed a little miso into the gochujang and soy sauce for some extra funk. Subbed out shallot oil for the scallion oil and it was delicious! No sugar needed.
Christopher
Made this as written tonight. I followed recommendation of another reviewer and used gochuchang paste rather than sauce. I added just 2T of water before cooking to thin the glaze a bit. My wife loved it! Could definitely find other ways to use the sauce.
Sara
Cooking the eggplant took a little longer than I expected. Used two big leeks because I had them (but no scallions) this is very very delicious. My plan is cold work-week lunches- but my family might eat this up before it’s cool. That sauce !!!!
The Thyme Savor
Anybody ever used thinly sliced shallots instead? Too lazy to head out at rush hour on a Friday to grab only scallions.
Heather
Good lord was this good! My eggplant-skeptical kids ate it without complaining, and they loved the fried scallions. My husband and I couldn’t get enough of it. I used the remaining scallion oil to sauté sea bass filets. A great dinner all around.
Anita
Fabulous! Can't wait to try the same recipe with other vegetables!
Linda
The dish was delicious, paired with salmon and crispy salmon skin, and steamed sautéed bok choi. the bok choi cooled down the Gochujang. 5 star. would have been delicious with white wine, I'm sure.
me
Try with eggplant for me and zucchini for Paul. Use extra scallions.
Jennie
This is really delicious. I served it with some crispy tofu.Perfect dinner!
I Love to Cook
This was a delicious side. I loved the combination of flavors. I didn't have gochujang and don't like things too hot, so I used chili garlic paste and sweet chili sauce along with other ingredients and it was very tasty. One eggplant doesn't make a lot..I used one bunch of large scallions but it only made enough for 3-4 people using small portions. Just to keep in mind if you're cooking for more than a few will need to double it.
Goldie
Absolutely delicious and will make again and again. I precooked the eggplant to 80% done before my guests arrived and had it in the oven at 250 degrees. before serving i then put back in the fry pan and added the sauce. Worked out perfectly. The scallions - well they make the dish.
lolacole
Added tofu in same treatment a eggplant—fried briefly before mixing all eggplant and tofu together with the sauce at the end. Served over coconut rice. Fabulous!
Cooking Mom
Thank you so much for this recipe. It was a hit! Love the fragrance from the scallion. The gochujang glaze is a great match for the eggplants. Thanks!
Sharon
I made this dish and had it with cold soba noodle with dipping sauce. it was a perfect combo!This was so GOOD! I will make it again! :)
Jeff
If you prefer to roast the eggplant the scallions cook great in the air fryer - 8 minutes at 400 degrees.
Greta Wade
The sauce! I use it for everything now. It must be simmered for the sugar to break down and meld with the gochujang. This recipe is perfect as it but it is just the start of so many others with the use of the sauce.
Lisal
LOL. I read gochugaru instead of gochujang. No wonder my "sauce" was so pasty. Oh well, it's a bit grainy, but really yummy.
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