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Bulgogi-Style Eggplant

This delicious vegan recipe combines the flavors of bulgogi with pan-seared eggplant -- but instead of marinating the vegetable in the gochugaru and soy mixture as you do with beef, we use it as a pan sauce. The eggplant is excellent served with rice, kimchi, lettuce greens and your favorite banchan for a meatless Korean barbecue rice bowl.
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Cook Time 15 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine korean, south east asian
Servings 4 people
Calories 546.9 kcal

Equipment

  • 1 Large Bowl For salting eggplant
  • 1 Small Bowl For whisking marinade
  • 1 Whisk
  • 1 Colander For draining eggplant
  • 1 Large Skillet For searing and saucing

Ingredients
  

Main

  • 4 medium Japanese eggplants about 1 1/2 pounds, stemmed, quartered lengthwise and cut into 2-inch pieces
  • Kosher salt
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 1 tablespoon mirin
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon gochugaru
  • 1 teaspoon distilled white vinegar
  • 3 cloves garlic grated
  • Freshly ground black pepper
  • 2 tablespoons canola oil
  • 1 teaspoon toasted sesame seeds
  • White rice kimchi and lettuce, for serving

Instructions
 

  • Season the eggplant with 1 tablespoon salt in a large bowl and let sit, tossing halfway, for 30 minutes.
  • Meanwhile, prepare the marinade by whisking together the soy sauce, sugar, mirin, sesame oil, gochugaru, vinegar, garlic and a few cracks of pepper in a small bowl.
  • Drain the eggplant over a colander and squeeze out any excess liquid. Pat dry with paper towels and air dry, uncovered, for 5 minutes.
  • Heat the canola oil in a large skillet over medium-high heat. Add the eggplant and sear until browned, 2 minutes per side. Pour the marinade into the skillet and cook, tossing the eggplant until the sauce is slightly reduced and thickened and the eggplant is glossy, 2 to 3 minutes. Sprinkle with the toasted sesame seeds and serve over rice with kimchi or your favorite side dish and lettuce of your choosing.

Notes

1. Salting and thoroughly drying the eggplant are crucial steps; they draw out excess moisture, ensuring the eggplant sears properly and develops a firm, appealing texture rather than becoming soggy. Do not skip these.2. Ensure your skillet is adequately hot before adding the eggplant to achieve a good sear and golden-brown exterior. Overcrowding the pan can also lead to steaming instead of searing, so cook in batches if necessary.3. When the marinade is added, cook until it reduces and coats the eggplant, creating a glossy finish. This caramelization is key to the dish's flavor and appearance. Consider adding a touch of grated fresh ginger to the marinade for an extra aromatic kick.