"Honey" & Gochujang-Glazed Eggplant
with Kimchi Fried Rice
Gochujang is a slightly sweet, spicy, fermented red chile paste commonly used in Korean cuisine. It adds dimension and heat to silky chunks of glazed eggplant. Kimchi, cherished for its juicy texture and pleasant funk produced during fermentation, is typically made from salted cabbage with various seasonings, such as Korean red chile flakes, ginger, garlic, scallions, fish sauce, and shrimp paste. We use plant-based kimchi (sans shrimp or fish) to add bold flavor to this garlicky fried rice.
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INGREDIENTS
- 1 cucumber, thinly sliced
- 13.4 oz sweet corn, rinsed and drained
- 2 tbsp white vinegar
- 2 tbsp toasted sesame oil (divided)
- 1 eggplant, trimmed and cut into 2-inch pieces
- 1 tbsp gochujang
- 1 1/2 tsp agave
- 8.8 oz precooked brown rice
- 4 oz vegan kimchi, roughly chopped
- 2 garlic cloves, peeled and minced
- 1 tbsp white sesame seeds
- 2 tsp vegetable oil*
- Salt*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Stir together cucumber, corn, vinegar, just half the sesame oil, and a pinch of salt in medium bowl. Set aside.
Combine eggplant, 2 tsp vegetable oil, and ½ tsp salt on foil-lined baking sheet, toss to coat, and roast for 12 minutes. Whisk together gochujang, agave, and 1 tbsp warm water in small bowl and add to eggplant. Toss to coat and continue to roast until tender and charred in spots, 8 to 10 minutes. (4-servings: use 4 tsp vegetable oil, 1 tsp salt, 2 tbsp water)
Heat remaining sesame oil in large nonstick skillet over medium-high heat. Add rice, flatten to bottom of skillet, and cook, undisturbed, until rice begins to crisp and pop, 2 to 3 minutes. Stir in kimchi, garlic, and a pinch of salt, and cook until fragrant, 2 to 3 minutes. (TIP: Be sure to include juices from kimchi for maximum flavor.)
Divide kimchi fried rice between bowls. Top with "honey" and gochujang-glazed eggplant and marinated vegetables. Sprinkle with sesame seeds. 잘 ë¨¹ê² ìŠµë‹ˆë‹¤!
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