Craving a vibrant and flavorful dish that's ready in a flash? Look no further than this 3-minute Korean Eggplant Stir-Fry! This recipe delivers a delightful explosion of taste, combining the smoky sweetness of sautéed eggplant with the savory punch of gochujang (Korean chili paste) and the aromatic depth of garlic and ginger. Forget lengthy cooking times – this recipe prioritizes speed and simplicity without sacrificing deliciousness. It's the perfect weeknight meal or a satisfying side dish, easily adaptable to your spice preference.
This quick and easy stir-fry is incredibly versatile, allowing you to customize it with your favorite vegetables or proteins. Ready to experience the magic of this incredibly flavorful dish? Let's dive into the simple step-by-step process outlined below to create your own delicious Korean Eggplant Stir-Fry.
Tools Needed
- Frying pan
Ingredients
- Eggplants: 500g
- Onion: 1/4 medium
- Korean soy sauce (Yangnyeomjang): 1 tbsp
- Twenjang (Korean soybean paste): 1/2 tbsp
- Oyster sauce: 1/2 tbsp
- Brown sugar: 1/2 tbsp
- Minced garlic: 1/2 tsp
- Water: 3 tbsp
- Salt: 2 big pinches
- Black pepper
- Gochugaru (Korean chili flakes) or Deodeok gochu (dried chili threads)
- Green onions
- Sesame seeds
- Sesame oil
Step-by-Step Instructions
Step 1. Prep and Sizzle
- Cut eggplants into long strips of similar size for even cooking. This will deflate during cooking.
- Combine soy sauce, twenjang, oyster sauce, brown sugar, minced garlic, and water in a bowl. Mix well.
- Preheat frying pan on high heat for 1-2 minutes. Add 2 tablespoons of oil.
- Add eggplants to the hot pan, spreading them evenly. Sprinkle with salt and pepper. Let it sit for 1 minute without touching.
Step 2. Stir-fry and Sauce
- After 1 minute, gently toss the eggplants to brown some parts. This allows them to absorb oil quickly.
- Add onions and stir-fry for 30 seconds.
- Create space in the center of the pan, pour in the prepared sauce, and let it sizzle for 10 seconds.
- Mix everything well and turn off the heat.
Step 3. Finishing Touches
- Sprinkle with gochugaru (or chili flakes) and mix gently.
- Transfer the eggplant to a plate to continue cooking and steaming.
- Garnish with green onions, sesame seeds, and a drizzle of sesame oil.
Read more: Perfect Korean BBQ Pork: Yangnyeom Teji Galbi Recipe
Tips
- Use fat Italian eggplants if desired.
- If you don't have gochugaru, use a sprinkle of Korean chili flakes instead.
- The dish is delicious both hot and cold (from the fridge).
Nutrition
- N/A
FAQs
1. Can I use a different type of eggplant?
Yes! Japanese eggplant works well too, just adjust cooking time as needed. It cooks faster than Korean eggplant.
2. What if I don't have gochujang?
You can substitute with a combination of chili garlic sauce and a touch of soy sauce for a similar spicy-savory flavor.
3. Can I make this ahead of time?
It's best served immediately, as the eggplant can become soggy if it sits for too long. However, you can prep the ingredients in advance.
This 3-minute Korean Eggplant Stir-fry proves that delicious and healthy meals don't have to be time-consuming. Enjoy the satisfying blend of flavors and textures, and don't hesitate to experiment with additions to make it your own. Happy cooking!