This korean dish is ready in no time and makes for a simple side or quick bite for lunch!
Also known as “Gaji-yangnyeom-gui” in Korean acording to Maangchi wich is where we got the recipe from initially but slightly tweaked it, it’s lightly marinated in gochujang and quickly pan fried and ready to eat.
Servings
2
Prep time:
20min
Cook time:
15min
Difficulty:
Easy
Ingredients
- 1 Aubergine (~500g), sliced lengthwise
- 1 tbsp salt
- 1 or 2 tbsp vegetable oil (for cooking)
- 1 tsp sesame seeds (for garnish)
For the marinade:
- 3 Garlic cloves, minced
- 2 Spring Onion (depending on size, you can also add a small white onion, chopped finely to the marinade)
- 1 tbsp Soy sauce
- 1 tsp seasame oil
- 2 tsp Gochu-garu (Korean hot pepper flakes)
- 2 tbsp Sugar
- 1 tbsp salt
Recipe Notes:
The size of your aubergines will vary, but in general one aubergine weighs about ~500g or so, you can of course adapt the amount of marinade you need based on this.
There’s a variety of shapes and sizes of aubergines, I’m assuming you go for the usual European style ones, but ideally you want to find aubergines that are thin and long in which case you’ll need more than 1 to get to about 500g worth.
A note on the marinade, ideally you want to try and remove the bits of garlic and onions before cooking the sliced aubergine, otherwise it will burn before the aubergine is cooked.
Step by Step Instructions
Step 1
Sweating the aubergines.
Slice the aubergines in strips of 2cm thickness and lay them on a tray and sprinkle them with salt to make them sweat their liquid as much as possible. Usually 20 to 30min yields decent results.
Once done, pat them dry.
Step 2
Once you’ve prepared the sliced aubergines to sweat, you want to prepare the marinade.
Chop your spring onions and garlic and mix all of the other ingredients together (gochu-garu, soy sauce, sesame oil, salt and sugar) and set aside.
Step 3
After patting the aubergine slices dry, put them in a bowl and mix them with the marinade so that every slice is evenly coated with the mixture and let it rest for about 20 to 30 minutes.
Step 4
Once the aubergine slices have marinated enough, get rid of the onion and garlic bits (to make sure they don’t burn up during cooking) and start to heat up a large pan on high heat.
Step 5
Place each slices on the pan flat and cook for about 2 to 3 minutes each side or until tender. Once cooked, set on a plate and sprinkle with sesame seeds.
Serve either hot or cold with salad for a light lunch or as a side.
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