Korean Stir-Fried Eggplant Banchan
Quick answer
- Total time
- 17 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Thick 1 cm half-moons of eggplant get a seared face before they are turned, so the pieces hold their shape and only the centers go soft, unlike limp versions of this banchan.
Read more
Stirring too early stops the browning, and stirring too long makes the slices collapse.
Ingredients
Instructions
- 1
Halve the eggplant lengthwise, then slice it into 1 cm half-moons.
Cut the 80 g onion into 0.5 cm strips, and pat away any surface moisture so the vegetables sear instead of steaming.
- 2
Heat a wide pan and spread 1 tablespoon cooking oil thinly over it.
When the oil flows freely, it is ready for the garlic. Reduce the heat if it starts to smoke.
- 3
Add 1 teaspoon minced garlic and stir-fry for only 15 to 20 seconds, just until fragrant.
Add the onion before the garlic browns, since burnt garlic will make the light soy glaze taste bitter.
- 4
Stir-fry the onion over high heat for 1 minute, until the edges turn slightly translucent.
Add the eggplant, spread it out as much as the pan allows, and leave it undisturbed for 30 to 40 seconds to lightly char.
- 5
Toss the eggplant with broad motions and cook for 1 more minute to drive off moisture.
Stop before the pieces collapse: the center should soften, while the edges stay lightly browned rather than wet.
- 6
Drizzle 1.5 tablespoons soy sauce around the edge of the hot pan and let it sizzle for 30 seconds, coating the eggplant.
Turn off the heat, then toss with 1 teaspoon sesame oil and 1 teaspoon sesame seeds.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Gaji Saewoo Jjigae (Eggplant Shrimp Stew)
eggplant, onion
Korean Eggplant, Perilla & Tofu Stew
eggplant, onion
Korean Braised Eggplant in Seasoned Soy Sauce
eggplant, onion