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Steamed Eggplant

Steamed Eggplant


  • 1 pound Korean or other small Asian eggplants (2 or 3), washed, cut lengthwise in half and then crosswise into 2 1/2-inch pieces
  • 1 teaspoon fish sauce or Korean soup soy sauce
  • 1 tablespoon soy sauce
  • 3 garlic cloves, minced
  • 2 scallions, chopped
  • 1 teaspoon Korean hot pepper flakes (gochu-garu)
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons toasted sesame seeds


  1. Pour 2 cups water into a medium pot and set a steamer basket over it. Bring water to a boil over medium-high heat. Add eggplant, cover, and steam until soft, about 5 minutes. Remove pot from the heat, uncover, and let eggplant cool.
  2. When eggplant is cool enough to handle, tear each piece lengthwise into strips about 1/3-inch thick. Transfer eggplant strips to a large bowl. Add remaining ingredients and toss well to combine. Transfer to a serving plate and serve.


  • Excerpted from Maangchi's Real Korean Cooking, © 2015 by Maangchi. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
  • Photo credit: Maangchi


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