Korean Gochujang-Glazed Eggplant with Spring Greens
Bring the flavors of Korea to your table with this advanced recipe highlighting seasonal spring vegetables. The rich, spicy glaze made with gochujang elevates the natural sweetness of eggplant, while a mix of crisp spring greens adds freshness and crunch. Perfect for those who love a bold, healthy, and low-carb meal.
Ingredients
- 2 medium eggplants, sliced into 1/2 inch rounds
- 3 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon toasted sesame seeds
- 3 cups mixed spring greens, such as arugula, spinach, and watercress
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon vegetable oil, for grilling
- Flaky sea salt, to taste
- Black pepper, to taste
Method
- Preheat your grill to medium-high heat.
- In a small bowl, mix together the gochujang, soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger until smooth.
- Brush the eggplant slices with vegetable oil and season with flaky sea salt and black pepper on both sides.
- Grill the eggplant slices for about 4-5 minutes on each side until charred and tender. Remove from heat.
- Brush the grilled eggplant slices generously with the gochujang glaze while they are still warm.
- Arrange the eggplant slices on a platter, top with mixed spring greens, and sprinkle with toasted sesame seeds and chopped cilantro.
- Serve immediately, allowing the greens to gently wilt over the warm eggplant.