Colorful Chilled Eggplant with Korean Spicy Sauce

Name: Colorful Chilled Eggplant with Korean Spicy Sauce
Cuisine: American
Ingredients: 2 Eggplants; 1 clove ☆Finely chopped garlic; 1 thumb-sized piece ☆Minced ginger; 1/2 a stick ☆Chopped Japanese leek (white part); 2 1/2 tbsp All-purpose Korean sauce (gochujang); 1 Green onion (leafy) cut into small pieces

cookpad.japan @cookpad_jp

In the summer, I make a lot of dishes with all-purpose Korean sauces, and this is one of my favorites.

Chill the sauce and the steamed eggplant well and add the sauce just before serving. Recipe by kebeibiko

In the summer, I make a lot of dishes with all-purpose Korean sauces, and this is one of my favorites.

Chill the sauce and the steamed eggplant well and add the sauce just before serving. Recipe by kebeibiko

cookpad.japan @cookpad_jp

In the summer, I make a lot of dishes with all-purpose Korean sauces, and this is one of my favorites.

Chill the sauce and the steamed eggplant well and add the sauce just before serving. Recipe by kebeibiko

In the summer, I make a lot of dishes with all-purpose Korean sauces, and this is one of my favorites.

Chill the sauce and the steamed eggplant well and add the sauce just before serving. Recipe by kebeibiko

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Ingredients

2Eggplants
1 clove☆Finely chopped garlic
1thumb-sized piece ☆Minced ginger
1/2a stick ☆Chopped Japanese leek (white part)
2 1/2 tbspAll-purpose Korean sauce (gochujang)
1Green onion (leafy) cut into small pieces

Saved

Steps

1

Cut the egg plant lengthwise into 6 pieces, then brush some oil (not listed) on the purple skin. This will prevent discoloring while it cools.
2

Put the eggplant on a heatproof dish, wrap with plastic, and microwave at 600 W for 4 minutes (2 minutes per 100 g of eggplant).
3

Remove the plastic wrap and let cool to room temperature. When cooled, chill in the refrigerator.
4

The all-purpose Korean sauce fromcan be stored, so if you make a lot, it's quite convenient.
5

Add the chopped ingredients to the Korean sauce.
6

When the eggplant has cooled, transfer it to a plate and then top with the sauce from Step 5 to finish.