Korean Soy Braised Eggplant
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
The eggplant goes into the simmering soy sauce cut side down and is left alone for the first two minutes, long enough for the spongy flesh to drink in the sauce.
Ingredients
Instructions
- 1
Trim 300 g of eggplant, halve it lengthwise, and cut it into 3 cm bite-size pieces.
Keep the pieces similar in thickness so they soften at the same pace and absorb the sauce evenly.
- 2
Put 2 tablespoons soy sauce, 120 ml water, 1 teaspoon sugar, and 1 teaspoon minced garlic in a pan.
Warm over medium heat for about 1 minute, until the sugar dissolves and the edges start bubbling.
- 3
When the sauce bubbles gently, add the eggplant with the cut sides facing down.
Leave it undisturbed for the first 2 minutes so the exposed flesh can take in the seasoning before it softens too much.
- 4
Keep the heat at medium and braise for 4 more minutes, turning the pieces only once or twice.
The eggplant is on track when it darkens, looks glossy, and a chopstick slides in without resistance.
- 5
Add 0.5 diagonally sliced green onion and spoon the sauce over the eggplant for about 2 more minutes.
When only a thin layer of liquid remains on the pan, lower the heat to prevent scorching.
- 6
Turn off the heat and drizzle in 1 teaspoon sesame oil.
Toss gently with a spoon so the pieces stay intact, then let the dish cool briefly before serving it beside rice or packing it for later.
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