Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Bulgogi-Style Eggplant
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- Level: Easy
- Total: 45 min (includes salting time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 202
- Total Fat
- 11 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 1093 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 6 grams
- Sugar
- 19 grams
- Protein
- 3 grams
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.
- Level: Easy
- Total: 45 min (includes salting time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 202
- Total Fat
- 11 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 1093 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 6 grams
- Sugar
- 19 grams
- Protein
- 3 grams
Ingredients
Directions
- 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.
