This straightforward recipe for doenjang glazed eggplant is an excellent first foray into Korean cooking.
For years now I’ve been considering Korean delicacies with equal parts pleasure and trepidation. I’ve been going out to Korean consuming areas, noting how vibrant the flavors and the way in which during which nuanced the preparations, nonetheless I haven’t completed very tons at residence.
Widespread batches of handmade kimchi, constructive, and kimchi fried rice, nonetheless that’s about it — till I acquired a analysis copy of Judy Joo’s Korean Meals Made Easy.
Judy Joo is a Korean-American chef with just a few consuming areas and tv reveals to her decide, and that is her first data, by which she shares 100+ recipes for Korean classics, plus just a few East-meets-West creations.
It’s primarily essentially the most un-intimidating data of Korean cooking I’ve seen shortly. The half on Korean staples alone is worth memorizing, and the recipes all really actually really feel very approachable. I look forward to tackling the noodles with black bean sauce (jjajangmyun), the roasted pork stomach lettuce wraps (bossam), and the caramel doenjang ice cream, to call just some.
Nonetheless as a lover of all factors eggplant, the primary recipe I did attempt was for doenjang glazed aubergines, a Korean type out the Japanese standard nasu dengaku.
As a substitute of utilizing miso paste, this recipe requires the Korean equal, doenjang, a fermented soybean paste that’s darkish brown, richly flavored, and coarser than your widespread miso. (It is best to have the flexibleness to search out it at your native Asian market, and also you may substitute crimson miso if that’s simpler to hunt out.)
The glaze may presumably be very fast to place collectively, and likewise you then merely brush it onto halved and roasted eggplant, prior to broiling for a couple of minutes, till flippantly caramelized.
Sprinkled with sesame and scallions, launched heat or at room temperature, it’s a lovely side to associate with grilled rooster or lamb skewers. And served over steamed white rice, it makes for an attractive vegan lunch, one you may take to the workplace or to the closest park bench for a picnic date collectively along with your self (since you’re absolutely lacking out inside the event you don’t have these).
Me, my collapsible rain boots and my lunch container, consuming eggplant on the park.
PS: My favourite Korean spots in Paris are Korean grocery retailer Okay-Mart (6 rue Sainte-Anne inside the first), and Korean consuming areas Sobane (5 rue de la Tour d’Auvergne contained in the ninth, and 64 rue d’Hauteville contained in the tenth), Ssam (contained in the tenth), and L’Arbre de Sel (138 rue de Vaugirard contained in the fifteenth). I’ve been steeply upset by Mandoobar, nonetheless I wished to adore it tons I’d give it one completely different probability, and I’ve nevertheless to attempt the famed Korean fried rooster at Hero.
PPS: Throughout the event you be taught French, you must examine this out!
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Doenjang Glazed Eggplant Recipe
Parts
- 4 medium eggplants
- Olive oil, for brushing
- 3 spring onions, thinly sliced
- Sesame seeds, for serving
- Steamed rice, for serving
- 125 grams (4 1/2 ounces, about 1/3 cup plus 2 tablespoons) doenjang (Korean soybean paste, available on the market at Korean markets; substitute crimson miso)
- 50 grams (3 diploma tablespoons) honey
- 2 tablespoons soy sauce (I exploit tamari)
- 2 tablespoons toasted sesame oil
- 5 cloves garlic, germ eradicated, finely chopped
For the doenjang glaze:
Directions
- Put the doenjang glaze parts (doenjang, honey, soy sauce, sesame oil, garlic) in a medium bowl, and stir accurately to mix. (This may be ready a few days prematurely; preserve in an hermetic container contained in the fridge.)
- Preheat the oven to 200 °C (400 °F).
- Slice the eggplants in half lengthwise, and reduce criss-cross slits contained in the flesh with out slicing by to the pores and pores and pores and skin. Brush the lower side with a little bit of bit oil.
- Arrange the eggplants, lower side down, on a rimmed baking sheet.
- Bake for 20 to half-hour, relying on measurement, till the flesh is cooked by and really tender.
- Flip the eggplants so the flesh side faces up.
- Brush with the doenjang glaze (you may not want all of it, see bear in mind), and place beneath the broiler of the oven for 3 to 4 minutes, till the glaze begins to caramelize. (Watch intently so it won’t burn.)
- Sprinkle with spring onions and sesame, and serve over steamed rice. (For consuming with chopsticks or a fork, lower the eggplant into bite-size objects with kitchen shears.)
Notes
3.1
https://cnz.to/recipes/vegetables-grains/doenjang-glazed-eggplant-recipe/
Apart from in one other case well-known, all recipes are copyright Clotilde Dusoulier.