Here is a quick and easy Korean side dish that was made by the wife out of default. We were going to make a vegetarian lasagna out of the eggplant (replacing the flat noodles) but thought against it at the last second (vegetarian lasagna didn't appeal to the kids). My mom makes this regularly so we thought it would make a better side dish. You can see this side dish at many restaurants in Korea, especially enjoyed by the older generations. However, I think we will continue to make this for the kids to add some variety to our diet. Follow this and other recipes at www.oliviajasonkim.com ^^
1 large (or 2 medium sized) eggplant (Asian recommended)
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp rice vinegar (Mirin)
¼ tsp brown sugar
2 garlic cloves, minced
½ tsp gochugaru (Korean red pepper flakes)
2 scallions, finely chopped
1 tsp sesame seeds
Split eggplant in half lengthwise and make quarter slits.
Pour 2 cups of water into a steamer, and place the pieces of eggplant inside the steam rack. Bring to a boil for about 5 minutes over high heat. Don't overcook here otherwise it will get mushy.
Turn the heat off and move the cooked eggplant to a bowl. Set it aside to cool down.
Cut each piece of eggplant lengthwise, and put the strips into a large bowl.
Add the seasonings and mix well by hand. Sadly, we didn't have garlic on hand but it is highly recommended for this recipe.
Serve as a banchan (side dish) with rice and other dishes.