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Banchan: Gochujang Glazed Eggplant with Fried Scallions

Name: Banchan: Gochujang Glazed Eggplant with Fried Scallions
Ingredients: 1 lb Asian eggplant (about 3 large; preferably Korean, or Chinese or Japanese), halved lengthwise and cut into 4 to 5 inch segments; 2 tbsp gochujang; 4 scallions, trimmed, cut into 3 inch segments, then very thinly sliced lengthwise, white and green parts separated

by codani 19 ingredients 9 steps

https://cooking.nytimes.com/recipes/1021441-gochujang-glazed-eggplant-with-fried-scallions?algo=cooking_search_relevance_metric_ios_and_web&experiment_name=ALGO_CK_Search_9&fellback=false&imp_id=2829311397391911&req_id=1401339544003647&surface=cooking-search&variant=0_relevance_reranking&variant_name=0_relevance_reranking 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 finish. The real star of this dish, though, is the scallion oil. The tangle of thinly sliced scallions crisps in olive oil, lending its oniony flavor to the oil, which is then used to cook the eggplant. This dish is salty, spicy and sweet — everything you want in a banchan — and tastes great with a bowl of fresh white rice.

Ingredients

1 lb Asian eggplant (about 3 large; preferably Korean, or Chinese or Japanese), halved lengthwise and cut into 4 to 5 inch segments

2 tbsp gochujang

4 scallions, trimmed, cut into 3 inch segments, then very thinly sliced lengthwise, white and green parts separated

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Banchan: Gochujang Glazed Eggplant with Fried Scallions

Ingredients

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