Korean Braised Eggplant in Seasoned Soy Sauce

Name: Korean Braised Eggplant in Seasoned Soy Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: eggplant 280 g; onion 70 g; soy sauce 40 ml; water 120 ml; Korean chili flakes 8 g; minced garlic 8 g; sesame oil 6 ml; scallion 15 g; cooking oil Enough to coat the pan thinly

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

The eggplant is sauteed in oil for a few minutes before the sauce goes in.

Dropped straight into the liquid, it would release water and thin the seasoning. Any braising liquid left over can go into bibimbap.

Ingredients

servings

IngredientAmount

cooking oilEnough to coat the pan thinly

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Instructions

6 steps

1

Halve 280g eggplant lengthwise, cut it into 4-5cm pieces, and score the skin lightly so the seasoning can soak in.

Slice 70g onion into 0.5cm strips for even softening during braising.
2

Combine 40ml dark soy sauce, 120ml water, 8g chili flakes, and 8g minced garlic in a bowl.
3

Heat a pan over medium heat, add oil, and spread the eggplant in one layer as much as possible.

Saute for 2-3 minutes, turning gently, until the surface looks slightly translucent and lightly softened.
4

Add the onion and stir for about 1 minute, just until it begins to soften.

Pour in the seasoning sauce, keep the heat at medium, and scrape the pan bottom once it bubbles to prevent sticking.
5

Cover the pan, reduce to medium-low heat, and simmer for 6 minutes so the eggplant absorbs the seasoning inside.

Turn the pieces only once halfway through to keep them from breaking apart.
6

Uncover and reduce for 3-4 minutes, stirring gently, until the sauce is shallow, glossy, and clings to the eggplant.

Turn off the heat, fold in 6ml sesame oil and 15g scallion, then serve.

Official cooking and safety guidance

Public-agency cooking and food safety guidance that applies to this recipe.

Official cooking and safety guidance

Produce preparation

Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.

Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
Storage and reheating

Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.

Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety

Sources checked 2026-08-03

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