Stir-Fried Eggplant and Steamed Eggplant
A quick summer side dish featuring in-season eggplant prepared in two different styles: stir-fried and steamed.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This practical side dish uses in-season summer eggplant prepared in two distinct ways: stir-fried and steamed. One version is stir-fried with savory doubanjiang and oyster sauce for rich umami, while the other is coated in flour, steamed, and tossed with seasoning sauce for a soft, tender texture. Both can be easily prepared in about 20 minutes.
- Servings
- 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Hard
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Eggplant1, 200 g
- Onion1/2
- Scallions (jjokpa) (or large green onion (daepa) 1/2)3
- Eggplant1, 200 g
- Flour1/2 cup
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Doubanjiang (chili bean paste) (or gochujang (Korean red chili paste))1/2 tbsp
- Oyster sauce (or regular soy sauce (jin-ganjang))1/2 tbsp
- Minced garlic1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Toasted sesame oila little
- Toasted sesame seedsa little
- Regular soy sauce (jin-ganjang)2 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced green onion1 tbsp
- Minced red chili pepper1 tbsp
- Corn syrup (mulyeot)1/2 tbsp
- Minced garlic1/2 tbsp
- Water2 tbsp
- Toasted sesame oil
- Toasted sesame seeds
- Instead of scallions, you can use large green onion cut diagonally.
Steps
1. Cut the eggplant in half lengthwise and slice it diagonally.
Thickly slice the onion, and cut the scallions into 3 to 4 cm lengths.
Instead of scallions, you can use large green onion cut diagonally.
2. Generously grease a heated pan with cooking oil, then add the minced garlic and onion and stir-fry.
3. Once the garlic and onion cook, become fragrant, and the onion turns translucent...
4. Add the eggplant and stir-fry until it wilts.
5. Add the scallions and all seasoning ingredients except toasted sesame oil and toasted sesame seeds,
then stir-fry so the seasoning and ingredients blend well...
6. If it tastes bland, add salt to taste, and finish by mixing in the toasted sesame oil and toasted sesame seeds.
Steamed eggplant (serves 2 to 3)
Ingredients: 1 eggplant (200 g), 1/2 cup flour
Seasoning: 2 tbsp regular soy sauce (jin-ganjang), 1 tbsp gochugaru (Korean chili flakes), 1 tbsp minced green onion, 1 tbsp minced red chili pepper, 1/2 tbsp corn syrup (mulyeot), 1/2 tbsp minced garlic, 2 tbsp water, toasted sesame oil, toasted sesame seeds
1. Cut the eggplant in half lengthwise, then slice it into flat bite-sized pieces.
2. Add all seasoning ingredients and mix together.
3. To help the flour coat the eggplant well, rinse it in a strainer under running water...
4. Place the eggplant and flour in a bowl, then toss by shaking the bowl to coat evenly.
5. Place the eggplant into a steaming steamer and steam for 3 to 4 minutes.
6. Spread them out on a plate to cool.
7. Add the seasoning and toss well to coat.
8. If it tastes bland, adjust the seasoning with salt.
Ppunwife's tips
- To help the flour adhere well to the eggplant, rinse the eggplant in a strainer under running water, then place it in a bowl with flour and toss by shaking the bowl to coat evenly.
- For children, omit the chili and gochugaru from the seasoning so it is not spicy, and they will enjoy it.
FAQ
What can I substitute if I don't have doubanjiang for the stir-fried eggplant?
You can substitute gochujang in the same amount.
Is there a trick to getting the flour to stick well when making steamed eggplant?
After rinsing the eggplant in a strainer, place it in a bowl while still moist, add the flour, and shake the bowl so it coats evenly.
How can I adjust the seasoning of steamed eggplant for children?
To keep it mild, omit the red chili pepper and gochugaru from the seasoning before tossing.
Is there an ingredient I can use instead of oyster sauce in the stir-fried eggplant?
When you do not have oyster sauce, you can substitute regular soy sauce to season the dish.
