The Seven Culinary Wonders of the World by Jenny Linford

Author:Jenny Linford
Language: eng
Format: epub
Publisher: White Lion Publishing
Published: 2018-08-15T00:00:00+00:00

STIR-FRIED AUBERGINE WITH GOCHUJANG

Gochujang, a chilli-flavoured soybean paste, is an essential seasoning in the Korean kitchen, adding an umami-rich, mellow piquancy to numerous dishes. In this simple stir-fried dish, it is used to glaze aubergines to tasty effect. Enjoy it simply with steamed rice as a light meal or serve as a vegetable side dish.

Serves 4

Preparation 10 minutes

Cooking 15 minutes

2 tbsp sunflower or vegetable oil

1 garlic clove, peeled and chopped

2.5-cm (1-in) piece of root ginger, peeled and chopped

2 aubergines, cubed

1 tbsp rice wine (optional)

1 heaped tbsp gochujang (Korean chilli paste)

2 tbsp soy sauce

1 tsp granulated sugar

1 spring onion, finely chopped

1 tbsp sesame seeds

1 Heat the oil in a wok or large frying pan over high heat. Add the garlic and ginger and stir-fry until fragrant.

2 Add the aubergines, mix well to coat in the fragrant oil, and stir-fry for 5 minutes. Add the rice wine, if using, and cook, stirring, for 2 minutes until the wine has largely cooked off.

3 Add the gochujang, soy sauce and sugar and mix well so as to coat the aubergine evenly. Stir-fry for 5 minutes until the aubergine has softened and glazed. Sprinkle with spring onion and sesame seeds and serve at once.

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