Spicy Stir-Fried Eggplant with Doubanjiang
Spicy Stir-Fried Eggplant with Doubanjiang
How to Make Spicy Stir-Fried Eggplant with Doubanjiang and Cheongyang Peppers
Elevate your eggplant stir-fry by adding the savory depth of doubanjiang and a kick of spicy cheongyang peppers for a dish that’s both flavorful and incredibly satisfying. Perfect as a side dish for rice or a tasty snack.
Main Ingredients- 3 Eggplants
- 1 Small Onion
- A little Green Onion (chopped)
- 1 Cheongyang Pepper
Sauce Ingredients- 1 Tbsp Doubanjiang (Chinese chili bean paste)
- 2 Tbsp Oyster Sauce
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Oligodang (corn syrup) or Mulyeot (rice syrup)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sesame Oil
- A pinch of Sesame Seeds
- 1 Tbsp Doubanjiang (Chinese chili bean paste)
- 2 Tbsp Oyster Sauce
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Oligodang (corn syrup) or Mulyeot (rice syrup)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sesame Oil
- A pinch of Sesame Seeds
Cooking Instructions
Step 1
First, wash the 3 eggplants thoroughly. Remove the stems and prepare them for cooking.
Step 2
Prepare the onion, green onion, and cheongyang pepper for the stir-fry. Having your vegetables prepped beforehand makes the cooking process much smoother.
Step 3
Cut the eggplants in half lengthwise, then slice them thinly on a diagonal. Slicing the eggplant thinly allows it to absorb the sauce more effectively, resulting in a more delicious stir-fry.
Step 4
Chop the green onion into small pieces.
Step 5
Finely mince or chop the cheongyang pepper. This is a key ingredient for adding a pleasant spicy kick.
Step 6
Cut the onion into thick slices. If you slice it too thinly, it might become too mushy during cooking.
Step 7
Now, let’s make the sauce that will bring this eggplant stir-fry to life! In a bowl, combine the doubanjiang, oyster sauce, minced garlic, oligo당 (or mulyeot), and gochugaru. Mix well. We’ll add the sesame oil and sesame seeds at the end for their aromatic qualities, so they are not included in this sauce mixture.
Step 8
Heat a pan over medium-low heat and add a generous amount of cooking oil. Add the chopped green onions and stir-fry slowly to release their fragrant aroma, creating ‘green onion oil’.
Step 9
Once the green onions are fragrant, add the sliced onions and stir-fry lightly until they become translucent. Be careful not to overcook them.
Step 10
Add the prepared eggplant slices to the pan and quickly toss them to combine with the onions and oil. Stir-fry for about 1-2 minutes until the eggplant starts to soften slightly.
Step 11
As the eggplant begins to wilt, add the prepared sauce. Stir quickly to coat the eggplant evenly with the sauce.
Step 12
Overcooking the eggplant can release too much water, making the dish mushy and less flavorful. The key is to cook it quickly over high heat. Once the sauce is well combined and the eggplant is cooked through rapidly, add the chopped cheongyang peppers and stir briefly.
Step 13
When the stir-fry is almost done, turn off the heat. Drizzle in the sesame oil for a final touch of nutty flavor.
Step 14
Sprinkle with sesame seeds for a beautiful finish to your spicy and savory eggplant stir-fry.
Step 15
And there you have it – a delicious Spicy Stir-Fried Eggplant! Serve it over warm rice or enjoy it as a tasty accompaniment to a cold beverage. For an even more hearty and umami-rich dish, you can also stir-fry some seasoned ground pork along with the ingredients. Enjoy your meal!
