Spicy eggplant with gochujang paste
4 servings
40 minutes
Spicy eggplants with gochujang paste is an amazing blend of French gastronomy with Korean accents. This vibrant, spicy, and warming recipe combines the tender texture of eggplants with the rich flavors of hot pepper, tomato juice, and fermented gochujang paste. Its history roots in culinary experiments that unite Eastern and Western traditions. The dish's flavor is multifaceted: soft eggplants absorb the aromas of spices while garlic and onion add depth. Gochujang adds spiciness, and tomato juice provides a slight tanginess. This dish is versatile: it can be served as a warm salad or a side to meat. Perfect for lovers of spicy flavors and unexpected gastronomic discoveries!
1
Peel the eggplants, cut them into pieces, salt them, and let them sit for 5 minutes. Then rinse with hot water, squeeze, and place in a pan with heated oil. Slightly fry.
- Eggplant: 1 piece
- Salt: to taste
2
Add finely chopped onion, crushed garlic, and green pepper to the eggplants (cut as you like).
- Onion: 1 head
- Garlic: 6 cloves
- Green bell pepper: 1 piece
3
Then add tomato juice, kuchudyan, chili sauce, and spices to the pan.
- Tomato juice: 100 ml
- Gochujang: 1 teaspoon
- Chili sauce: 1 teaspoon
- Ground black pepper: to taste
- Ground red pepper: to taste
4
Cook the eggplants without a lid until soft.
5
Serve warm, as a salad or side dish.
