Gochugaru Eggplant

Gochugaru Eggplant is a flavorful and vibrant vegetarian dish that highlights the rich umami of eggplant paired with the spicy kick of Korean gochugaru. This dish offers a delightful combination of textures and flavors, perfect for a satisfying lunch.

Ingredients

• Eggplant - 300 grams
• Gochugaru (Korean red pepper flakes) - 2 tablespoons
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic, minced - 2 cloves
• Ginger, grated - 1 teaspoon
• Green onions, chopped - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Sugar - 1 teaspoon
• Sesame seeds - 1 tablespoon

Steps

1. Wash and cut the eggplant into 1-inch cubes. Place them in a bowl with salt and let them sit for 10 minutes to draw out excess moisture.
2. Rinse the salted eggplant cubes under cold water and pat them dry with paper towels.
3. In a large skillet, heat the vegetable oil over medium heat. Add the dried eggplant cubes and sauté for about 5-7 minutes until they are tender and slightly browned.
4. In a small bowl, mix together the gochugaru, soy sauce, sesame oil, minced garlic, grated ginger, and sugar to create a sauce.
5. Pour the sauce over the sautéed eggplant in the skillet and stir well to coat the eggplant evenly. Cook for an additional 3-5 minutes until the sauce thickens slightly.
6. Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 15 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant.
• Low in calories and high in fiber, promoting digestive health.

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