Doenjang Gaji Gui (Grilled Eggplant with Soybean Paste)
A special side dish of thickly sliced eggplant pre-grilled, brushed with a savory doenjang sauce, and lightly grilled once more.
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 →
In this grilled dish, thickly sliced eggplant is first lightly pan-fried in oil, then brushed with a doenjang sauce and finished over low heat. Adding a small amount of mayonnaise to the seasoning neutralizes the strong taste of the soybean paste and brings out its rich, nutty flavor. Mild and tender, it makes a wonderful side dish for both seniors and children.
- Servings
- 1–2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Eggplant1
Seasoning
- Doenjang (Korean soybean paste)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Minced green onion1 tbsp
- Mayonnaise1/2 tbsp
- Minced garlic1/2 tsp
- Ground toasted sesame seedsa little
- If you are using store-bought doenjang, which is sweeter than homemade doenjang, reduce the amount of corn syrup a bit.
- If you dislike mayonnaise, you can omit it and add a little water instead.
Steps
1. Slice the eggplant lengthwise into thick slabs.
Cutting it into 4 pieces gives you just the right thickness.
2. Add all the seasoning ingredients and mix together.
If you are using store-bought doenjang, which is sweeter than homemade doenjang, reduce the amount of corn syrup a bit.
Adding a little mayonnaise neutralizes the strong taste of the soybean paste and makes it nutty and savory.
If you dislike mayonnaise, you can omit it and add a little water instead.
3. Generously coat a heated pan with oil and grill the eggplant on both sides.
If you cook it too long, it will become mushy, so grill just until it softens slightly.
4. Spread the seasoning evenly across both sides of the grilled eggplant.
For seasoned grilled dishes, pre-grilling the ingredient like this and then grilling again after brushing on the seasoning ensures that the inside cooks through completely without burning the sauce.
Lightly grill the seasoned eggplant on both sides in the pan, and you are done.
It is best to grill over low heat so the sauce does not burn.
Cut into bite-sized pieces and arrange on a plate.
The flavor is not overpowering, but pleasantly deep and savory, so I think it would be great as a side dish for seniors or children.
Ppunwife's tips
- Adding a little mayonnaise neutralizes the strong taste of the doenjang and makes it nutty and savory.
- If you cook it too long, it will become mushy, so grill just until it softens slightly.
- For seasoned grilled dishes, pre-grilling the ingredient like this and then grilling again after brushing on the seasoning ensures that the inside cooks through completely without burning the sauce.
- It is best to grill over low heat so the sauce does not burn.
- After making and tasting it, I think the trick for good eggplant texture is to grill it only briefly.
FAQ
How do I adjust the sauce ratio when using store-bought doenjang?
Store-bought doenjang tends to be sweeter than homemade doenjang, so it is best to slightly reduce the amount of corn syrup added to the sauce.
Can I omit the mayonnaise from the sauce?
You can leave out the mayonnaise according to your preference; if omitting it, simply stir in a little water to adjust the sauce consistency.
How do I cook the eggplant all the way through without burning the sauce?
Pre-grill the eggplant lightly in an oiled pan first, then brush on the sauce and grill gently over low heat; this cooks the inside through without burning the seasoning.
Is there a trick to grilling eggplant so it stays pleasantly textured without getting mushy?
Cooking it too long will make the texture mushy, so it is best to grill it briefly, just until it softens slightly.
