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Gochujang-Braised Aubergines

Prep Time: 5 minutes
Cooking Time: 15 minutes
Calories per serving: 300
 
servings
  • Main
  • 2 aubergines
  • 2 tbsp gochujang
  • 2 cloves garlic
  • 200 ml water
  • 2 tbsp sesame
  • Side
  • 100 g rice
  • 3 sheets nori
  • 2 tbsp sesame oil
  1. 2 aubergines • 2 cloves garlic
    Cut the aubergine into bite-sized pieces and grate the garlic.
  2. Heat a dry wok on high heat and toast the aubergines for 6-8 minutes, until browned all over.
  3. 2 sheets nori • 100g rice • 1tbsp sesame oil
    Rip up the nori into bite-sized pieces and put them in the rice cooker, together with the rice, half of the sesame oil and 200ml water. Let cook.
  4. 1tbsp sesame oil
    Put the rest of the sesame oil into the wok with the aubergines and fry for another 2-3 minutes or until deeply golden brown.
  5. 2tbsp gochujang • 200ml water
    Add the gochujang and garlic and cook for 1-2 minutes, then add the water, mix and simmer over medium-low for 4-5 minutes, until the liquid has reduced to a glaze.
  6. Serve the aubergines and rice.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Calories per serving: 300
 
servings
  • Main
  • 2 aubergines
  • 2 tbsp gochujang
  • 2 cloves garlic
  • 200 ml water
  • 2 tbsp sesame
  • Side
  • 100 g rice
  • 3 sheets nori
  • 2 tbsp sesame oil
  1. 2 aubergines • 2 cloves garlic
    Cut the aubergine into bite-sized pieces and grate the garlic.
  2. Heat a dry wok on high heat and toast the aubergines for 6-8 minutes, until browned all over.
  3. 2 sheets nori • 100g rice • 1tbsp sesame oil
    Rip up the nori into bite-sized pieces and put them in the rice cooker, together with the rice, half of the sesame oil and 200ml water. Let cook.
  4. 1tbsp sesame oil
    Put the rest of the sesame oil into the wok with the aubergines and fry for another 2-3 minutes or until deeply golden brown.
  5. 2tbsp gochujang • 200ml water
    Add the gochujang and garlic and cook for 1-2 minutes, then add the water, mix and simmer over medium-low for 4-5 minutes, until the liquid has reduced to a glaze.
  6. Serve the aubergines and rice.