Flavorful Eggplant Steak
What’s Meat? How to Make Delicious Eggplant Steak
Love eggplant but want more exciting ways to cook it? Eggplant steak is one of the most delicious preparations! It’s sweet, savory, rich, and incredibly tender – so good, you won’t even miss the meat. I remember my partner once learned this recipe and made it for me. I wasn’t expecting much, but I was absolutely amazed by how delicious it turned out! I got the recipe from him and have been making this wonderful eggplant dish ever since. It’s a simple recipe: first, pan-fry the eggplant in oil until it’s rich and tender, then create a savory soy sauce mixture to pour over the eggplant as it finishes cooking. The result is a flavor that surpasses all expectations. Serving it warm, tearing off a piece, and placing it over rice is like discovering a new world of eggplant cuisine. Its elegant, elongated appearance makes it perfect for entertaining, and when you’re not feeling hungry, just a couple of these eggplant steaks can make a whole meal with rice, no other side dishes needed. Easy and delicious – the perfect dish we all aspire to make! Enjoy!
Main Ingredients- 3 eggplants
- 3-4 Tbsp cooking oil (generous amount)
Sauce- 2.5 Tbsp soy sauce
- 1 Tbsp sugar
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 5 cm segment of green onion, finely chopped
- 1/2 red chili pepper, deseeded and minced
- 1/2 green chili pepper, deseeded and minced
- 1 Korean green chili pepper (cheongyang pepper), deseeded and minced
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 2.5 Tbsp soy sauce
- 1 Tbsp sugar
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 5 cm segment of green onion, finely chopped
- 1/2 red chili pepper, deseeded and minced
- 1/2 green chili pepper, deseeded and minced
- 1 Korean green chili pepper (cheongyang pepper), deseeded and minced
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Wash the eggplants thoroughly. Make deep cross-shaped slits lengthwise, leaving about 3-4 cm uncut at the top. This helps the sauce penetrate better.
Step 2
Heat a frying pan over medium heat and add a generous amount of cooking oil (3-4 Tbsp). Place the prepared eggplants in the pan. Sear them over high heat until golden brown on both sides. Then, reduce the heat to medium-high and continue cooking until the eggplants soften and wilt.
Step 3
Cover the pan with a lid and cook over medium-low heat. This will help the eggplants cook faster and become more tender.
Step 4
While the eggplants are cooking, prepare the sauce. In a bowl, combine soy sauce, sugar, red pepper flakes, minced garlic, chopped green onion, minced red chili, minced green chili, minced Korean green chili, sesame oil, and toasted sesame seeds. Mix well until thoroughly combined.
Step 5
Check if the eggplants are fully cooked and tender. They should be soft enough to be easily pierced with a chopstick.
Step 6
Once the eggplants are cooked, evenly pour the prepared sauce over them. Make sure to get the sauce into the slits you made.
Step 7
Continue to cook for another 2-3 minutes over medium-low heat, allowing the sauce to simmer and glaze the eggplant. This ensures the flavors meld beautifully. Serve warm and enjoy!
