This sweet-salty-spicy eggplant recipe is a Korean staple. Look for lavender Korean eggplants, or remove the peel if you use a Western 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
- 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.
- 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