Gochujang eggplant

Gochujang Eggplant has a bold, Korean-inspired glaze for a caramelized exterior, while the inside of the eggplant remains meltingly tender.

This fiery Gochujang and Garlic aubergine/eggplant is a 30 minute recipe! It's great for spice lovers and perfect served with rice or noodles.

Get Gochujang-Glazed Eggplant Recipe from Food Network

Korean Spicy Garlic Eggplant Recipe!🍆This is my absolute favorite way of eating eggplant! It's so flavorful, delicious, amazing with warm cooked rice.

Instant noodles are dressed up in a spicy, creamy gochujang and peanut butter sauce and topped with sticky soy aubergine in this quick midweek dinner recipe.

So tasty and it comes together so quickly.

Loosely inspired by the Korean banchan gaji bokkeum (stir-fried eggplant), this recipe keeps the eggplant in large pieces and sears it over high heat, yielding beautifully cooked flesh and still-violet skin. Though gaji bokkeum is traditionally soy sauce-based, my mother uses gochujang, the fermented Korean chile paste, for added sweetness and heat. The result is divine: As the sticky red sauce clings to the fried eggplant spears, it caramelizes in the heat of the pan and provides a glossy…

This delicious vegan recipe combines the flavors of bulgogi with pan-seared eggplant -- but instead of marinating the vegetable in the gochugaru and soy mixture as you do with beef, we use it as a pan sauce. The eggplant is excellent served with rice, kimchi, lettuce greens and your favorite banchan for a meatless Korean barbecue rice bowl.

Gochujang eggplant is a simple, naturally vegan and gluten-free mid-week meal that is full flavour. It's easy and quick to make and low in oil.