Korean Seasoned Eggplant

Instructions

1. Prepare the Eggplants:

2. 1

   Begin by washing the eggplants thoroughly under cool water

3. 2

   Cut off the stems and slice each eggplant lengthwise into quarters

4. 3

   Then cut these quarters into 2-inch pieces at a slight diagonal

5. 4

   Place the cut eggplant in a colander and sprinkle with 2 tsp salt

6. 5

   Gently toss to coat evenly and let sit for 15 minutes to draw out moisture

7. 6

   This salting step is crucial for removing any bitterness and improving texture

8. Blanching Process:

9. 1

   While the eggplant is salting, bring a large pot of water to a rolling boil

10. 2

    Rinse the salted eggplant pieces thoroughly under cold water

11. 3

    Gently squeeze out excess water with your hands

12. 4

    Carefully add the eggplant to the boiling water

13. 5

    Cook for 3-4 minutes, or until the eggplant is tender but still holds its shape

14. 6

    You'll know it's ready when a piece easily yields to chopsticks but doesn't fall apart

15. 7

    Immediately drain in a colander and shock in ice water to stop the cooking

16. Prepare for Seasoning:

17. 1

    Once cooled, gently squeeze the eggplant pieces between your palms

18. 2

    Work with small amounts at a time, being careful not to crush them

19. 3

    Place the squeezed pieces in a mixing bowl

20. 4

    The goal is to remove excess water while maintaining the eggplant's shape

21. Season the Eggplant:

22. 1

    In a separate small bowl, combine minced garlic and chopped green onions

23. 2

    Drizzle 1 tbsp of sesame oil over the vegetables and mix well

24. 3

    This helps the aromatics bloom and release their flavors

25. 4

    Add the seasoned garlic and green onions to the eggplant

26. 5

    Pour in the soy sauce and remaining sesame oil

27. 6

    Using your hands (wear gloves if desired), very gently toss the eggplant

28. 7

    The goal is to coat each piece evenly while keeping them intact

29. 8

    Each piece should glisten with the seasonings

30. Final Touches:

31. 1

    Sprinkle with toasted sesame seeds

32. 2

    Add gochugaru if using, starting with a small amount

33. 3

    Add black pepper

34. 4

    Give everything one final, gentle toss

35. 5

    Taste and adjust seasonings as needed

36. 6

    Remember the flavors will develop as it sits

37. Resting Period:

38. 1

    Let the seasoned eggplant rest at room temperature for 30 minutes

39. 2

    This allows the flavors to meld and develop

40. 3

    During this time, the eggplant will absorb the seasonings

41. 4

    The texture will also continue to improve

42. 5

    Taste again after resting and adjust seasonings if needed