This is an AI-generated image.

Gochujang Miso Eggplant

Name: Gochujang Miso Eggplant
Total time: 15 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 2 Eggplant; 1 tbsp Miso; 2 tsp Gochujang; 1 tbsp Sugar; 1 tbsp Mirin; 2 tbsp Vegetable oil; A pinch White Sesame Seeds

Side Dish

⏱ 15 min

👥 Serves 2

Difficulty ⭐

Spicy grilled eggplant with Korean gochujang mixed into Japanese dengaku's sweet miso.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

A creative dish mixing gochujang, Korea's chili paste, into the sweet miso paste of dengaku, a Japanese regional dish. The two pastes get along well, creating a kick of heat and deep richness within the sweetness. Made with just eggplant, it works with rice or as a snack with drinks. Ingredients are kept to a minimum so it can be made with things you're likely to have at home.

🌆 Where it's eaten: On a summer evening, golden grilled eggplant is spread thickly with reddish sweet miso, scattered with sesame, and set on the table.

🥕 Ingredients (serves 2)

Eggplant 2
Miso 1 tbsp
Gochujang 2 tsp
Sugar 1 tbsp
Mirin 1 tbsp
Vegetable oil 2 tbsp
White Sesame Seeds A pinch

👩‍🍳 Instructions

Halve the eggplants lengthwise and score the cut sides in a crosshatch.
Mix the miso, gochujang, sugar, and mirin to make a sauce.
Heat oil in a frying pan, cook the eggplants cut side down, then flip, cover, and cook on low for 5 minutes.
Spread the sauce on the cut sides.
Toast in a toaster oven for 2 minutes to brown and sprinkle with sesame seeds.

← More Fusion recipes 🗺 Explore another country