Main ingredients 🥩
eggplant재래된장cheongyang chilired chiligreen onioncooking wineperilla oilsesame seeds
Lim Sung-geun's Delicious Soybean Paste Eggplant Side Dish
Grilled eggplant in a dry pan to reduce sogginess, then tossed with delicious soybean paste for a rich and satisfying side dish perfect with rice
🙋 Recommended for
- ⭐ Those who avoid eggplant dishes due to their soft texture
- ⭐ People seeking healthy, savory seasonal vegetable side dishes
Ingredients needed 🛒2 servings
- eggplant 2~3 pieces
- delicious soybean paste as needed
- green chili pepper 1 piece
- red chili pepper 1/2 piece
- scallion 1/2 bunch
- mirin a little
- sesame oil 1 tablespoon
- hulled sesame seeds 1 tablespoon
Recipe 🍳
- Remove the stem from the eggplant and wash thoroughly.
- Place the whole eggplant in a dry pan without oil and grill it on all sides until soft.
- Let the grilled eggplant cool slightly using the residual heat in the pan so the inside cooks through.
- Tear the cooled eggplant into long strips by hand.
- Chop green chili pepper, red chili pepper, and scallion finely and place them in a bowl. Add the delicious soybean paste.
- If the soybean paste is too thick, mix in a small amount of mirin to loosen it.
- Add 1 tablespoon of sesame oil and 1 tablespoon of hulled sesame seeds to make the seasoning mixture.
- Mix the torn eggplant with the seasoning mixture and toss well to finish.
- Grill the eggplant in a dry pan, let it cool, then tear it into strips.
- Mix chopped green chili, red chili, scallion, delicious soybean paste, mirin, sesame oil, and hulled sesame seeds to make the dressing.
- Toss the grilled eggplant with the dressing to complete.
Cooking tips 💡
- Boiling eggplants in water can cause flavor loss and mushy texture; grilling in a dry pan is preferable.
- Sesame oil works better than toasted sesame oil for enhancing the savory depth of the soybean paste.
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