Korean Braised Eggplant with Shrimp
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Soft, collapsing eggplant with springy shrimp in between.
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Oyster sauce goes in with the soy sauce, which makes it more savory than a plain eggplant braise, and with only a pinch of chili flakes it tastes salty and a little sweet rather than spicy.
Ingredients
Instructions
- 1
Cut 260 g eggplant lengthwise into quarters, then into 5 cm pieces so each piece can absorb sauce without collapsing.
Peel and devein 180 g medium shrimp, keeping the shrimp whole for a firmer bite during braising.
- 2
Slice 70 g onion thinly and cut 20 g green onion on the diagonal.
In a bowl, mix 1.5 tbsp soy sauce, 1 tsp oyster sauce, 1 tsp minced garlic, 0.5 tsp gochugaru, and 90 ml water until the oyster sauce loosens.
- 3
Heat a pan over medium heat with 1 tbsp neutral oil.
Add the eggplant and stir-fry for about 2 minutes, turning gently, until the cut sides look glossy and the pieces soften slightly without releasing too much moisture.
- 4
Add the onion and shrimp, then stir-fry for 2 more minutes.
Stop when the outside of the shrimp turns pink and the onion edges begin to look translucent, since the shrimp will finish cooking in the sauce.
- 5
Pour in the braising sauce and keep the heat at medium once it starts bubbling.
Braise for about 6 minutes, turning the eggplant only once or twice so it absorbs the sauce while holding its shape.
- 6
When the sauce has reduced, the eggplant is seasoned through, and the shrimp flesh is opaque, add the green onion.
Cook for 1 more minute and serve immediately.
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