Eggplants are one of the popular vegetables in Korea. There are several ways to cook in Korean cuisine. I think I shared one recipe with steaming method to create simple "eggplant namool" dish. This time I will share with the stir-fry method that is very quick and easy to do.

I know eggplants are not for everyone. It is either "love it" or "hate it" kind of vegetable, I think. My kids wouldn't eat the eggplants until they are old enough to appreciate the goodness of this wonderful vegetable. Try it with this recipe if you are not so in love with eggplants. You might change your mind.

So this is Kroean (Asian) eggplants. Long and slender. These eggplants are very tender and yield sweet taste.

Cut the eggplant into whatever size you desire. I like mine to be like stick shape. Sprinkle some salt and toss. Let it sit for 10 minutes. This will withdraw some moisture out of eggplants and wilt them a little. This helps to stir-fry eggplants without too much oil.

Squeeze out the eggplants to remove the moisture.

Meanwhile, combine all the seasoning ingredients in a small bowl. Set aside.

Stir-fry the eggplants in a little bit of oil until somewhat soft, about 2 minutes.

Add the chopped green onion and the seasoning sauce. Continue to stir-fry until everything is well coated. Done.

Sprinkle some toasted sesame seeds and it is good to go.

This eggplant is chewy, not overly mushy that most people hate about eggplant, and very flavorful. It is calling for a bowl of rice.

A simple side dish that can be served with many Korean/Asian meal. Even if you don't like the eggplants, you might like this one. It is a little bit spicy but not overly. Just lovely if you ask me.

~ Holly

Korean Eggplant Stir-fry

Ingredients :

  • 2 Asian eggplants, cut into thin sticks
  • 1 teaspoon salt
  • 1 tablespoon oil
  • 2 green onion, finely chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon Korean chili flakes
  • 1 garlic minced
  • 2 teaspoons sesame oil
  • 2 teaspoons toasted sesame seeds

Directions :

  1. Sprinkle 1 teaspoon of salt over eggplant slices and toss. Let them sit for 10 minutes. Squeeze out the moisture from the eggplants. 
  2. In a small bowl, combine soy sauce, chili flakes, garlic, sesame oil. Set aside.
  3. Heat oil in a skillet over med-high heat. Add the eggplants and stir-fry until somewhat soft, about 1-2 minutes. Add the green onion and the sauce. Continue to stir-fry for another 1 minutes or until the eggplants are well coated with the sauce. Remove from heat and sprinkle toasted sesame seeds. Serve warm or chilled.

For more delicious Korean dishes, click the image below to get the recipes.

Broccoli Rabe Soy Bean Paste Salad sujeonggwa Beef Cucumber Stir-fry