Korean Grilled Eggplant (Soy Garlic Glazed Charred Eggplant)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Halved and scored in a grid, the eggplant cooks cut side down under a lid, and the trapped steam turns the inside creamy while the skin keeps a little bite.
Read more
The soy and garlic sauce is spooned into the cuts while the eggplant is still hot.
Ingredients
Instructions
- 1
Halve 2 eggplants lengthwise and score the flesh in a 1 cm crosshatch, cutting deeply enough to open channels but not through the skin. Sprinkle a little salt over the cut sides and rest for 10 minutes.
- 2
Mix 2 tbsp soy sauce, 1 tbsp sesame oil, 0.5 tsp gochugaru, 2 minced garlic cloves, and 1 thinly sliced green onion.
Stir until the garlic is evenly spread so each scored section gets seasoning later.
- 3
Press the cut sides with paper towel to remove the moisture drawn out by the salt.
Do not rinse it off, and make sure the surface feels dry so the eggplant browns instead of steaming immediately.
- 4
Heat 1 tbsp cooking oil in a pan over medium heat until it flows easily.
Lay the eggplant cut-side down, cover the pan, and cook for about 3 minutes until the cut surface turns lightly browned.
- 5
Loosen the eggplant gently before flipping so the scored flesh does not tear.
Cook skin-side down for about 3 more minutes, covered if needed, until a chopstick slides in without resistance.
- 6
Transfer the hot eggplant to a plate and spoon the sauce into the scored cuts while the surface is still steaming.
Sprinkle with 1 tsp sesame seeds, then serve warm before the flesh releases too much liquid.
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 Seasoned Bean Sprouts
Green onion, Sesame seeds
Korean Seasoned Mung Bean Sprouts
Green onion, Sesame seeds
Cheonggyeongchae Namul Muchim
Green onion, Sesame seeds