Korean Style Pulled Aubergine

Name: Korean Style Pulled Aubergine
Cuisine: British
Ingredients: 2 Asian Aubergines/Eggplants; 5 Stalks Asian Chives (or Spring Onions); 3 Garlic Cloves; 1 Black Garlic Clove (optional); 1 Jalapeno Chilli (optional); 1 Tablespoon Soy Sauce; 2 Tablespoons Good Quality Sesame Oil; 1 Tablespoon Gochugaru (Korean Red Hot Pepper Flakes); 1 Tablespoon Maple Syrup; 1 Tablespoon Mirin; 1 Teaspoon Fish Sauce; 2 Teaspoons Roasted Sesame Seeds

Ben Cooks West @bencookswest

London, United Kingdom

Inspired by my trip to Seoul. Sounds like a lot of ingredients on paper but its so easy to throw together. Great hot with rice or cold as a simple lunch salad. Lots of flavour and can adjust to suit spice tolerance. One of my weeknight staples.

Ben Cooks West @bencookswest

London, United Kingdom

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Ingredients

2Asian Aubergines/Eggplants
5 StalksAsian Chives (or Spring Onions)
3Garlic Cloves
1Black Garlic Clove (optional)
1Jalapeno Chilli (optional)
1 TablespoonSoy Sauce
2 TablespoonsGood Quality Sesame Oil
1 TablespoonGochugaru (Korean Red Hot Pepper Flakes)
1 TablespoonMaple Syrup
1 TablespoonMirin
1 TeaspoonFish Sauce
2 TeaspoonsRoasted Sesame Seeds

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Steps

1

Cut 2 asian eggplants into 5cm lengths, then again in half.
2

Steam eggplants for 6 minutes then remove from the heat. Spread over a surface and allow to cool.
3

Chop chives. Finely mince garlic and jalapenos and add to a large mixing bowl.
4

Add soy sauce, fish sauce, mirin, maple syrup, sesame oil and gochugaru to the bowl then mix to form a seasoning sauce.
5

Once eggplant is thorough cooled tear into shreds (this is so important so the sauce is over each piece and it has some character in regards to unique pieces and shape).
6

Add eggplant to seasoning bowl and mix by spoon or hand so its thoroughly coated. Then add 2 teaspoons toasted sesame seeds and mix again.
7

Serve with hot rice, noodles, or chill and have as a salad.