Crispy Stir-Fried Eggplant with Kimchi Recipe
#EggplantKimchi #FusionSideDish #EasyCooking
A delightful fusion dish combining well-fermented kimchi with crispy, not mushy, eggplant! It’s simple to make, perfect as a side dish or even a snack with drinks. The subtle sweetness of the eggplant, the tanginess of the kimchi, and the savory seasoning create an irresistible flavor that will have you reaching for more rice. We’ll guide you through every step, ensuring even beginners can achieve success!
Main Ingredients- 1/4 head of well-fermented aged kimchi (approx. 300-400g)
- 1 medium-sized eggplant
- 1 Korean green chili pepper (adjust to your spice preference)
- 4 Tbsp kimchi juice
- Cooking oil or grapeseed oil, as needed
Seasoning Ingredients- 1 Tbsp raw sugar or white sugar
- 1/2 Tbsp soy sauce (brewed or regular)
- 1/2 Tbsp honey (for sweetness and shine)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp raw sugar or white sugar
- 1/2 Tbsp soy sauce (brewed or regular)
- 1/2 Tbsp honey (for sweetness and shine)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Rinse the aged kimchi thoroughly, squeeze out excess water, and chop it into bite-sized pieces that are similar in size to the eggplant. Cutting them slightly larger than a mouthful will prevent them from becoming mushy during stir-frying.
Step 2
Wash the eggplant, remove the stem, and cut it into thirds. Then, cut each third in half to create thick pieces, similar in size to the kimchi. Eggplant shrinks when cooked, so it’s okay to start with slightly larger pieces.
Step 3
In a wide pan, combine the chopped kimchi, 4 Tbsp kimchi juice, and 1 Tbsp raw sugar (or white sugar). Mix well to coat the kimchi evenly, then stir-fry over high heat. Adding sugar beforehand helps to mellow the sourness of the kimchi and enhances its savory flavor.
Step 4
Once the pan is sufficiently heated, add the chopped eggplant and stir-fry together with the kimchi, ensuring everything is mixed well. Start with high heat to lightly sear the outside of the eggplant, which helps prevent it from becoming too soft.
Step 5
As the eggplant cooks and the kimchi juice begins to reduce, add a little more cooking oil to prevent the eggplant from sticking and to help it brown nicely. If you prefer not to use kimchi juice, you can add cooking oil at this stage and stir-fry directly.
Step 6
Once the kimchi juice has reduced and the eggplant is somewhat tender, add a touch more grapeseed oil (or cooking oil) and stir-fry evenly. Briefly push the eggplant to one side of the pan and pour 1/2 Tbsp of soy sauce directly onto the eggplant. Let it sizzle for a moment, pressing gently to infuse the soy sauce flavor. This slight caramelization adds depth. Immediately turn off the heat, then add 1/2 Tbsp honey, 1 Tbsp sesame oil, thinly sliced Korean green chili pepper, and toasted sesame seeds. Mix everything together thoroughly. Adding the chili pepper after turning off the heat prevents it from becoming overly spicy and preserves its fresh flavor.
Step 7
Your delicious Stir-Fried Eggplant with Kimchi is ready, featuring a fantastic combination of eggplant and aged kimchi! It’s delicious served hot, but also makes a wonderful dish once cooled slightly. It’s a perfect side dish for rice or a great accompaniment to beer!
Step 8
Enjoy this special combination of eggplant and kimchi! This crispy and flavorful Stir-Fried Eggplant with Kimchi is sure to make your mealtime more enjoyable!
