The variety of side dishes, or banchan, that are served with Korean meals can be endless. This is a favorite.
INGREDIENTS
4 Chinese eggplants (or 3 smaller Italian eggplants)
2 tbsp NIKIGO Original Soy Free Sauce
½ tbsp sugar
4 garlic cloves, minced
2 small chilies, finely diced
2 green onions, finely sliced
½ tbsp gochugaru – Korean chili flakes (if not available you can substitute other chili flakes but I recommend starting with half the amount and adding more to taste as it might be spicier)
DIRECTIONS
Step 1
Steamer method
Cut the eggplant into 2 ½ inch chunks and add to your steamer and steam on medium high heat for around 5 minutes, remove and allow to cool. Then move to Step 2.
Step 1
Microwave method
Slice the eggplant into ¼ inch slices, about 3-4 inches long. Add to a plate, add 3-4 teaspoons of water over the eggplant. Cover with a wet paper towel. Microwave for 3-5 minutes until tender. Work in batches, about 1 eggplant per plate. Allow to cool and then move to step 2.
Step 2
In a mixing bowl with the cooled eggplant, add all the other ingredients. Stir until well mixed. Cover and refrigerate at least 2 hours to allow the eggplant to marinate. Serve as a side dish with all your Korean favorites. Keeps 2 days in the refrigerator.
Gochugaru is available in both powder and flake forms. I use flake in this recipe. It is readily available in Asian markets or online. It has a fragrant, mild flavor and bright color, so get some and don’t be afraid to use it, substitutes just won’t taste the same.
