This recipe is one of our favorites from Maangchi's Big Book of Korean Cooking, our December 2019 pick for BA’s Cookbook Club. We like to think of this sweet and salty dish as a sort of vegetarian bulgogi. Marinating and pan-frying eggplant keeps it firm, flavorful, and chewy—almost meaty. The marinade glazes it as it cooks, so it glistens. Prepared this way, the eggplant looks very special, even though the recipe is easy. It’s a versatile dish that makes a great side for rice and many other preparations. The eggplant tastes wonderful right off the stove, but it’s even better after a few hours, when all the flavors have had time to mingle and deepen. Seek out Korean eggplants, if possible, which are sold in Korean markets. They are thinner than ordinary eggplants and the skin is more tender. But regular eggplants work, too.
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Serving Size: 1 side serving (124g | ||
Recipe Makes: 4 side servi | ||
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Calories: 38 | ||
Calories from Fat: 32 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 303.4mg | 10 % | |
Potassium 25mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 38
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