Ingredients with Measurements:
- 1 large eggplant
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 cloves garlic, minced
- 1 green onion, thinly sliced
- 1 tablespoon sesame seeds, toasted
Special equipment needed: None
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the eggplant into 1-inch cubes and place them on a baking sheet.
3. Roast the eggplant in the oven for 20-25 minutes, or until tender and lightly browned.
4. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, gochugaru, and garlic.
5. Once the eggplant is done, transfer it to a mixing bowl and pour the sauce over it.
6. Toss the eggplant with the sauce until it is evenly coated.
7. Add the green onion and sesame seeds to the bowl and mix well.
8. Serve the eggplant saengchae immediately or refrigerate until ready to serve.
30-35 minutes
Temperature: 400°F
Serving size: 4
Nutritional information:
- Calories: 110
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 810mg
- Total Carbohydrate: 13g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 3g
Substitutions for ingredients:
- If you don't have gochugaru, you can use red pepper flakes instead.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add sliced cucumber or carrot to the eggplant saengchae for extra crunch.
- Use different types of vinegar, such as apple cider or white wine vinegar, for a different flavor.
- Add a splash of lime juice for some acidity.
Tips and tricks:
- Make sure to toast the sesame seeds before adding them to the dish for extra flavor.
- You can also grill the eggplant instead of roasting it for a smoky flavor.
- If you prefer a spicier dish, add more gochugaru or red pepper flakes.
Storage instructions:
- Store the eggplant saengchae in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- The eggplant saengchae can be reheated in the microwave or on the stovetop.
Presentation ideas:
- Serve the eggplant saengchae in a small bowl or on a plate.
- Garnish with additional sesame seeds and green onion.
Pairings:
- Serve with steamed rice or noodles.
- Pair with grilled chicken or fish.
Suggested side dishes:
- Kimchi
- Steamed bok choy
- Miso soup
Troubleshooting advice:
- If the eggplant is too mushy, reduce the cooking time in the oven.
Food safety advice:
- Make sure to wash the eggplant thoroughly before cutting it.
- Store the eggplant saengchae in the refrigerator and discard any leftovers after 3 days.
Food history:
- Saengchae is a Korean side dish made with raw or lightly cooked vegetables and a spicy dressing.
Flavor profiles:
- The eggplant saengchae has a sweet, savory, and slightly spicy flavor.
Serving suggestions:
- Serve the eggplant saengchae as a side dish or appetizer.
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Region: Korean