Doenjang eggplant dish with Korean radish pickle.
Fermentation & Pickling⏱ 15min👥 2 servings
Ingredients
- Eggplant.
- 1 green chili pepper.
- 0.5 red chili pepper.
- 1/2 bunch of green onions.
- Add a moderate amount of doenjang (Korean fermented soybean paste) for flavor.
- (For Doenjang marinade, if it's too thick:) Add a little water or broth to adjust the consistency.
- 1 tablespoon of perilla oil.
- 1 tablespoon of black sesame seeds.
Instructions
1
Trim off the ends of the eggplant and place them in a dry pan. Cook over medium heat, browning both sides and the edges until tender.
2
Turn off the heat and use the residual warmth from the pan to gently cook the vegetables until they are tender.
3
Finely chop the green chili peppers, red chili peppers, and green onions, and place them in a bowl. Then, mix together doenjang (fermented soybean paste), sesame oil, perilla oil, and sesame seeds to create the seasoning sauce.
4
Cut the grilled eggplant into bite-sized pieces by tearing it lengthwise.
5
Tear the branches of the [Korean radish] and add the prepared seasoning sauce to lightly coat them.
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