While summer eggplants are still abundant, I wanted to share this very easy but flavorful side dish. Thanks to my container garden, I’ve been enjoying this dish quite a bit this summer.
Previously I posted another one of my favorite eggplant recipes called gaji namul, which is a steamed eggplant side dish.
Here, the eggplants are stir fried with simple seasonings, and the gochujang (Korean red pepper paste) adds a nice kick to the tender eggplants.
Ingredients
- 2 medium size Asian eggplants slender and firm
- 3 - 4 green chili peppers or 1/2 green pepper
- 2 tablespoons canola or vegetable oil
- 1/2 tablespoon Korean red chili pepper paste gochujang
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or mirin
- 1 teaspoon minced garlic
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon sesame seeds
- pinch pepper
Instructions
- Cut the eggplants lengthwise in halves. Then cut crosswise into about 1/2-inch thick chunks. Cut the pepper into about 1-inch long pieces.
- Heat a pan with the oil over medium high heat. Stir fry the eggplants quickly, about a minute or until the outside starts to soften.
- Add all the remaining ingredients.
- Continue to stir-fry until the eggplants are well coated with the seasonings and the pepper is slightly wilted.
Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!
DD says
I had a hankering for Korean style eggplant with some spicy ramen and this delivered! Thanks for the recipe!
Clara says
This is my go- to recipe nowadays when I have eggplants. I used to just eat gaji namul.
Thank you for all your recipes. My children eat all of them especially the bossam, LA galbi etc. And bukeoguk/miyukguk etc.
But I love eggplant a lot. And sometimes I put pickled green chilli on top- instead of in the dish. Home made pickles of course. Thank you for helping my kids eat Korean food outside of Korea. I find that I like the taste of your recipes you see and have tried over 20 to 30 of them from this blog.
Richard says
I just made this exactly as written and OH MY this was VERY good. Simple and easy to prepare and such great balanced flavors. Had this for a light dinner with some fresh rice. Thank you for sharing this recipe. I’ll be making this again and again.
Hyosun says
Awesome! Thank you so much for stopping by to let me know!
Samara Cook says
Hello! I have a general question about all your recipes that call for sugar – can I use plum syrup instead of sugar? Or would sugar be better? Thank you!
Amber says
This was so good and SO SO delicious. Absolutely wonderful. Thank you.
I didn’t have mirin, but replaced it with half rice vinegar and half chinese black vinegar, and I added a bit of dark sweet soy sauce. It was great (and I am grateful that it was so easy to pull together!).
Sean Stout says
goes great with a cold glass of beef!
Leah Worthington says
This was so wonderfully delicious. Will make again and again! Also just tried your Japchae recipe, and it was equally fantastic. I’ve already shared both recipes with family and friends. Can’t wait to try more of your recipes. Thank you so much!
Hyosun says
Aww that’s awesome!! I’m so delighted to hear that. Thank you so much!
Camila says
So delicious! I had to substitute fresh peppers for dried and added some mushrooms and cavoli nero that needed using, they worked together very nicely. Thanks a lot, will definitely be cooking this again 🙂
Jenn says
This was delicious and easy! My fiance brought home some Asian eggplant and I decided to make bulgogi that I had a recipe for. Threw the eggplant recipe together and it was all amazing. Totally forgot to add the sugar, used rice wine vinegar instead of rice wine (oops), and ran out of sesame seeds since I used them for the bulgogi. Even after all of that, we LOVED this recipe! I’ve never been a huge eggplant fan but this I can eat every day. Thank you!
Hyosun says
Great to hear that! Thank you for letting me know.
Alison says
Hi Hyosun, do you think I would be able to replace the gochujang with miso paste? Thanks!
Hyosun says
Yes you can. Just different flavors, but I’m sure still delicious!
Yusra says
I love korean food and u gave me easy recipies .Thank you 구마오어
ouimama says
Hi Mme. Ro,
I want to thank you for making this recipe available for people who are not lucky enough to personally know a generous korean cook, ie, me! This has become my family’s favourite way to enjoy eggplant. I make several of your recipes at home, but this is the one i make most often! Again, thanks!
Hyosun says
Hi Ouimama! I’m so happy to hear that. I love this dish too.
Robin Springer says
This food looks so wonderful!! Looking forward to your newsletters coming to me 🙂 I’m a big Pinterest / Facebook recipe poster… yours is a beautiful treasure trove! Bessings, Robin
Hyosun says
aww thank you, Robin!
Brian says
Where the hell is the video I found this in the Google video tab
Hyosun says
Google must have mis-categorized it. There’s no video here.
Stephanie Thompson says
Would love to see this page with the nice print option that you have on some other recipes! Thanks.
Hyosun says
Done!
Heather says
I made this today with some eggplants from the farmers’ market and it was just crazy good! I have been really enjoying your recipes!
Whitney says
Thank you so much for this recipe! I made it with some Bulgogi and it was a hit! I love eggplant but this takes it to a whole new level. This is definitely going to be my go to recipe from now on.
BOh says
Love this dish! My husband is Korean and it’s not the usual for him but I love it with just rice. No need for meat.
Hyosun says
That’s great to hear! Hopefully your husband will become a fan of it too. Thank you so much for the feedback!
Angela Kahl says
Thanks to a miscommunication in the farmer’s market (My Korean really is rubbish, it’s sad to watch…), I have a mess of eggplant here and I’ve never cooked with it before.
GUESS WHAT’S FOR DINNER!!!!!!
Marielena Richardson says
Thank you for this recipe. I made it tonight and my husband and I loved it!
Raheli says
What a wonderful recipe! I made leftovers into a cold salad, with mango, avocado, stir-fried tofu and a little extra korean chili powder. It was a delicious addition to our picnic. Thank you for sharing your home-cooked Korean recipes!
Molly says
Delicious! I made this tonight along with the potato pancakes from this site and topped them with purchased bulgogi. So easy and sooooo good. I have tagged all your recipes. I can’t wait to try more.
Hyosun says
oh that sounds like a great dinner! Thanks for using my recipes!
Emily Jang says
This was soooo delicious!! I usually don’t like eggplant banchan but I wanted to try it because the picture made it look so delicious. I LOVED it. It was perfectly spiced and flavorful and the eggplant was soft and tender, not chewy or watery. Thank you so much for the recipe 🙂
Hyosun says
Awesome – another eggplant lover was born! Thanks for the feedback, Emily! Happy Korean cooking!
ken B says
Dear HYOSUN RO, This was easy, as you said, and tasty. Did it for a music concert and it was liked by my companion, as something to put on chips. She was happy the eggplant wasn’t mushy and I was happy. Just made it again with some additions, like chopped Fennel and it is very nice. Thanks for replying to comments and leaving this nice recipe for us to use…
Hyosun says
Hi Ken – I’m so glad to hear it turned out well for you. Great to hear it works well with chips. I should try it. Chopped fennel sounds great too. Nice idea! Thanks for coming by and letting me know!! Cheers!
Diane Balch says
Just wanted you to know that your recipe is being included in a eggplant collection today on Simple Living and Eating.
Hyosun Ro says
Thank you so much! I’m honored. All the featured dishes look great.
Sook M says
Thanks for recipe. Made it yesterday and I must say it tasted even better today
Hyosun Ro says
Awesome! Thanks for letting me know.
Hyosun Ro says
Thank you, Roxana!
Roxana GreenGirl says
we all love eggplants around here and a new cooking idea is always welcomed.
Looks really really good!
Hyosun Ro says
Thank you, Biren!
Biren @ Roti n Rice says
This looks so spicy and delicious. I love spicy food and have a big tub of gochujang in the fridge. I use it for lots of dishes including fried rice 🙂
Hyosun Ro says
Thank you, Jane! I am sure your mom love those phone calls from you, but I am glad to be part of your learning Korean cooking.
jane k says
just wanted to say thanks a lot for maintaining this blog. i live far away from my mom and don’t really cook korean food that often so it’s nice to have recipes instead of bugging my mom over the phone. she wholly encourages me to eat more korean! i’m trying to widen my culinary horizons from just rice and store-bought banchan. 🙂
Hyosun Ro says
Nami – Of course you can add pork and make it a main dish. The amount of gochujang in this recipe does not make it really spicy, but I am curious how the Japanese brand gochujang is. Thanks for stopping by!
Andrea – My eggplants have done pretty well this year even with the extreme heat wave we had this summer. But they seem to do better with lots of water and cooler weather. Thanks for visiting!
[email protected] says
I love eggplant, but I have never grown it. I think I’ll try to grow some next year!
This is one of my favorite ways to eat eggplant!
Nami | Just One Cookbook says
I use Gochujang a lot but this is Japanese brand that I’m not sure if spicy level is same as Korean one, but it works for me since I can’t eat too spicy. I’m going to make this soon!! I can’t add pepper, so either just eggplants or… can I add pork? Or does it make totally wrong dish. =P I’m trying to make it “main” course since my husband needs meat. Heheh.
Hyosun Ro says
Thank you, Danielle! Hope you and your husband enjoy it as much as we do.
Danielle says
This sounds amazing! My husband’s favorite food is eggplant. Can’t wait to give it a try.
Hyosun Ro says
Anonymous – That’s great! Glad you and your husband liked it. Thanks for taking the time to give me a feedback.
Anonymous says
Yum, I just made this tonight and it was delicious. My Korean husband loved it too! Thanks for posting this great recipe!