Name: Gochujang miso eggplant
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: Slender eggplants; White miso paste; Korean gochujang chili paste; Sugar; Water; Neutral cooking oil; Toasted sesame seeds; Spring onion

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Slender eggplants2 small ones, about 150 g eachOriginal quantity: 300 g
Essential
Needed for this version; use the listed amount.
White miso paste1 level tablespoonOriginal quantity: 18 g
Substitute available
If White miso paste is unavailable

Use instead
Korean doenjang soybean paste

Substitute quantity
2 small teaspoonsReference quantity: 12 g

Use instead of the white miso, not in addition. Keep the other sauce amounts unchanged. The glaze will taste stronger and less sweet.
Korean gochujang chili paste2 small teaspoonsOriginal quantity: 12 g
Essential
Needed for this version; use the listed amount.
Sugar2 small teaspoonsOriginal quantity: 8 g
Essential
Needed for this version; use the listed amount.
Water3 level tablespoonsOriginal quantity: 45 ml
Essential
Needed for this version; use the listed amount.
Neutral cooking oil1 level tablespoonOriginal quantity: 15 ml
Essential
Needed for this version; use the listed amount.
Toasted sesame seeds½ small teaspoonOriginal quantity: 1.5 g
Optional
May be omitted; leave the other quantities unchanged.
Spring onion1 stalk
Optional
May be omitted; leave the other quantities unchanged.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Halve the eggplants lengthwise. Score the flesh in a shallow diamond pattern about 5 mm deep without cutting the skin. Mix the miso, gochujang, sugar and 1 tablespoon water into a smooth glaze; reserve the remaining 2 tablespoons water.
Step 2

Heat the oil in a nonstick pan over medium heat. Place the 4 eggplant halves cut-side down and cook for 4 minutes until lightly golden. Turn them skin-side down.
Step 3

Add the reserved 2 tablespoons water around the eggplants, cover and lower the heat. Steam for 6–8 minutes until a fork slides easily into the flesh. If the pan dries before they soften, add 1 extra tablespoon water.
Step 4

Uncover and spread the glaze over the soft cut surfaces. Keep skin-side down and heat gently for 1–2 minutes until the glaze is glossy, without flipping or burning it. Finish with the optional sesame seeds and chopped spring onion; serve warm.