Meatless Bulgogi (Korean-Style Marinated Fried Eggplant)

Votes: 1

Time: 45 minutes including salting time
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 198, total fat 11 G., saturated fats 1 G., proteins 3 G., carbohydrates 23 G., fiber 5 G., cholesterol 0 mg, sodium 879 mg, sugar 17 G.

This delicious vegan eggplant dish is infused with the flavors of Korean bulgogi, a home-cooked dish featuring fried chunks of meat. This quick, meatless version prepares dinner in minutes, including marinating. The eggplants are best sliced into strips, allowing the bitter juices to drain beforehand. Then, pan-fry the eggplants for 2-3 minutes, marinating the eggplants right in the pan as they fry in the fragrant, sticky marinade. Enjoy fried eggplants with rice, kimchi, lettuce, and any banchan, a small side dish of filled dishes served with dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 medium eggplants (about 700 g), remove the stems, cut lengthwise into 4 parts and cut into 5 cm pieces.
1/4 cup soy sauce
1/4 cup sugar
1 tbsp mirin (rice sauce for Asian marinades)
1 tbsp dark sesame oil
1 teaspoon gochukaru (Asian chili pepper for kimchi)
1 tsp white vinegar (see note)
3 cloves of garlic, grated
2 tbsp. l. rapeseed oil
1 teaspoon toasted sesame seeds
White rice, kimchi and lettuce leaves for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggplants, sesame oil, soy sauce, red pepper flakes

Cooking the dish according to the recipe:

Pre-soak the eggplants in salt: Place the eggplants in a large bowl and rub with 1 tablespoon of salt. Let them sit for 30 minutes to release the liquid, stirring once. This will remove any bitterness from the eggplants and soften the flesh.
Meanwhile, prepare the marinade., mixing in a small bowl the soy sauce, sugar, mirin, sesame oil, gochukara, vinegar, garlic and a few grinds of black pepper.

Place the eggplants in a colander and squeeze out any excess liquid. Pat dry with paper towels and let sit, uncovered, for 5 minutes.
Heat canola oil in a large skillet over medium-high heat. Add the eggplant and cook until golden brown, about 2 minutes per side.
Pour the marinade into the skillet and cook, stirring the eggplant, until the sauce has reduced slightly and thickened, and the eggplant is shiny, 2–3 minutes. Sprinkle with toasted sesame seeds and serve over rice with kimchi or any side dish and a green salad.
Note

White vinegar is a culinary 6% wine vinegar intended for salad dressings, vegetarian dishes and marinating.

Vinegar essence (for kitchen and home use) is not the same as the milder wine vinegar and is not used in cooking.