Korean Cooking: How To Cook Eggplant Korean Style

When you visit a market in Korea, you’ll be able to see easily what is in season and what isn’t. You won’t wonder at all why there is a plethora of garlic side dishes at certain times at restaurants or why there is eggplant, for example. When eggplant is in season you can get bags of the good stuff and after you’ve made eggplant parmesan or something, take the rest and whip up some delicious Korean sesame eggplant (가지무침). This Korean side dish is delicious and a nice treat when eggplant are readily available.

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Ingredients

• 3 Eggplants
• 2 Cloves of Garlic, minced
• 2 1/2 Tbs. Soy Sauce
• 1/2 Tbs. Sesame Seeds
• 1/2 Tbs. Sesame Oil
• 1 Tsp. Hot Pepper Flakes

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Directions

1. Cut the eggplants in two or three pieces and then slice each piece in half and put into a microwavable container.

2. Add some water and cover with plastic wrap or a lid and put in the microwave for four minutes to steam.

3. Remove from the microwave and slice the halves in half once more to make eating easier.

4. Place in a bowl and add the rest of the ingredients. Measurements don’t have to be exact. More hot flakes if you want it spicier, more soy sauce if you want it saltier or more sesame seeds if you like sesame.

5. Mix and serve. It can be served immediately and warm or store in the fridge and it can be served chilled. Should be eaten within 24 hours though.

When it comes to Korean side dishes, I find the easy ones and use them again and again. This is a great one you can whip up quickly which everyone will enjoy. What do you do with eggplant?

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