Gochujang-Glazed Eggplant With Fried Scallions

Ingredients

• 1 lb Asian eggplant (about 3 large; preferably Korean, Chinese, or Japanese; halved lengthwise and cut into 4- to 5-inch segments)
• 1 tsp kosher salt (for drawing out moisture)
• 2 tbsp gochujang (Korean fermented chile paste)
• 1 tbsp soy sauce
• 2 tsp dark brown sugar (packed)
• 1 tsp toasted sesame oil
• 2 garlic (cloves, finely grated)
• 0.5 cup olive oil (for frying scallions and eggplant)
• 4 scallions (trimmed, cut into 3-inch segments, then very thinly sliced lengthwise; white and green parts separated)

Steps

1. 1

   Place the eggplant segments in a colander set inside a large bowl or the sink. Sprinkle with 1 teaspoon of kosher salt, toss to combine, and let sit for 30 minutes to remove excess moisture.

2. 2

   While the eggplant is salting, prepare the glaze. In a small bowl, whisk together the gochujang, soy sauce, brown sugar, sesame oil, and grated garlic until smooth. Set aside.

3. 3

   In a large nonstick skillet, combine the olive oil and the white parts of the sliced scallions. Turn the heat to medium and fry the scallions, stirring frequently, until they are crispy and evenly browned, about 8 minutes. Use a slotted spoon to transfer the fried whites to a paper towel-lined plate.

4. 4

   Reserve a small handful of the raw scallion greens for garnish. Add the remaining scallion greens to the hot oil and fry until crispy and lightly browned, about 3 to 5 minutes. Transfer these to the paper towel with the whites.

5. 5

   Remove the skillet from the heat. Carefully pour the hot scallion-infused oil into a heat-proof glass container or measuring cup.

6. 6

   After the eggplant has sat for 30 minutes, thoroughly pat the segments dry with paper towels to ensure they sear properly.

7. 7

   Place the skillet over medium-high heat and add 2 tablespoons of the reserved scallion oil. When the oil shimmers and shows a faint wisp of smoke, add half the eggplant segments, cut-side down. Fry until browned and starting to soften, 2 to 3 minutes. Flip once and cook for 1 additional minute on the other side. Transfer to a plate.

8. 8

   Add another 2 tablespoons of scallion oil to the pan and repeat the frying process with the second batch of eggplant. (Any remaining scallion oil can be saved for other uses like frying eggs).

9. 9

   Return the first batch of eggplant to the pan with the second batch. Reduce the heat to medium-low and pour the gochujang sauce over the eggplant. Toss gently until the pieces are evenly coated and the sauce begins to caramelize and look glossy, about 1 minute.

10. 10

    Transfer the eggplant to a large platter. Garnish with the crispy fried scallions and the reserved raw scallion greens. Serve immediately.

Notes

Leftovers can be stored in a resealable container in the refrigerator for 3 to 5 days. This dish is excellent served cold straight from the fridge or at room temperature. Serve with fresh white rice.

Nutrition per serving

• banchan
• Korean
• side dish
• vegetarian
• eggplant
• spicy
• seared