This Korean Eggplant Side Dish Recipe is LIFE (Easy Asian Side Dish!) 🔥

So I’ve been binge-watching “Crash Landing on You” again (don’t judge me, it’s my comfort show 😂) and naturally got MAJOR cravings for Korean food at like, midnight. Anyone else make their most important food decisions when they should be sleeping?

This eggplant side dish is seriously my go-to lately! It’s not traditional Korean (so don’t come for me in the comments lol) but it’s got all those amazing flavors that make me happy dance in my kitchen.

Plus it takes like 15 minutes which is clutch for those nights when I’m totally over it. #momlife

This Korean Eggplant Recipe Is Kind of Ridiculous (Best Asian Side Dish Ever!)

I’m not even exaggerating when I say this stuff disappears faster than my motivation to do groceries. The marinade gets all caramelized and sticky when it hits the pan and ohmygod it’s just GOOD.

My Libra self is all about balance and this dish hits every note – sweet, savory, spicy but not TOO spicy (though I’ve been known to double the gochujang when it’s just me eating it because I’m that person who orders “Thai spicy” and the servers give me that look).

What you need

• 1 medium eggplant, sliced into ½-inch rounds
• 2 tablespoons neutral oil (plus 1 tablespoon for cooking)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or honey
• 1 tablespoon gochujang (Korean chili paste) – this stuff is MAGIC
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon toasted sesame seeds
• 2 green onions, thinly sliced

Don’t have gochujang? No worries! Mix 1 teaspoon sriracha with ½ teaspoon miso paste. It’s not EXACTLY the same but it’ll get you close enough until you can grab the real deal. (Pro tip: most regular grocery stores carry it now, usually in the international aisle!)

This makes enough for 2 people, but honestly, I always double it because leftovers are chef’s kiss

How to make it happen

1. Slice up your eggplant. Some recipes will tell you to salt it and let it sit forever but with all these flavors? Totally unnecessary. Who has time for that anyway??
2. Mix together the oil, soy sauce, rice vinegar, maple syrup, gochujang, garlic and ginger in a bowl. I usually do this while watching TikTok at the kitchen counter, multitasking queen over here 👑
3. Marinate those eggplant slices with that delicious sauce. Make sure there’s sauce on both sides of the slices.
4. Let it sit for 10 mins while you… idk, respond to that text from your mom that’s been sitting there for 3 days? (Just me? Cool cool cool)
5. Heat up a pan. I use my grill pan because those char marks make me feel fancy, but a regular pan is totally fine too!
6. Throw a bit of oil in there and then add your eggplant. Don’t crowd them or they’ll steam instead of getting that gorgeous caramelization. Nobody wants sad, soggy eggplant. NOBODY.
7. Cook about 3-4 mins each side until they’re tender and have that amazing sticky glaze thing happening.
8. Sprinkle with sesame seeds and green onions while still hot.
9. Try not to eat them all before they reach the table. This is the hardest step tbh.

If by some miracle you have leftovers

Store them in the fridge for like 2 days max. The flavor actually gets even better overnight – it’s like the eggplant marinates in its own deliciousness. Milo (my cat) knocked over a container of leftovers once and I nearly cried.

To reheat, don’t just microwave or they’ll get soggy! Give them a quick zap (30 seconds) and then toss them in a hot pan for a minute. Heaven.

Random but Useful Asian Eggplant Tips (for Perfect Korean Side Dishes Every Time!)

After making this like 500 After making this asian eggplant recipe like 500 times (conservative estimate), here’s what I’ve learned:

Those long skinny Japanese or Chinese eggplants? SUPERIOR for this recipe. Fewer seeds, better texture. I found them at the Asian market near my yoga studio and now I can never go back.

Gochujang brands vary SO MUCH in spiciness. I learned this the hard way when I made this for my son and he drank an entire carton of milk afterwards. Poor kid. Now I always taste test or check the label for spice level. Now I always taste test or check the label for spice level. This tip applies to all recipes with gochujang!

A friend suggested adding a splash of toasted sesame oil to the marinade and it took this dish from amazing to TRANSCENDENT.

If you’ve got an old eggplant hanging out in the fridge (we’ve all been there), do the salt thing to take out the bitterness. Just sprinkle with salt, wait 15 mins, rinse, pat dry. It draws out bitterness. But honestly? Trust me, fresh is best for all vegetable side dishes.

Best Korean Gochujang Recipes: What to Serve with Your Glorious Eggplant Side Dish

This goes STUPID good with my Asian Bowl recipe that has cucumber salad, those crispy tofu nuggets with gochujang sauce, and garlicky spinach. It’s my go-to when I’ve been binge-watching K-dramas and obsessing over their food (ok like I said this is not Korean but it’s Korean-inspired!!)

When Mark works late, I’ll make soba noodles for me and the kids, toss them with a little sesame oil and soy sauce, and then add this veggie side dish on top. My daughter even eats it which is SAYING SOMETHING because she’s currently in that teenage phase where everything I make is “sus” 🙄 When your teen actually eats your eggplant recipes, you KNOW they’re good!

Also amazing in those build-your-own poke bowl situations! The eggplant side dish works as one of the best poke bowl toppings ever. We do this for dinner sometimes – just put out rice, this eggplant, avocado, cucumber, pickled stuff, sauces, and everyone makes their own creation. It’s fun and I don’t have to hear anyone complain about dinner which is basically a parenting win. These healthy side dishes for the win!

FAQ because I know you’re wondering

Is this authentic Korean food?

Noooope! It’s totally inspired by Korean flavors, especially with the gochujang, but it’s not traditional banchan. It’s just my spin on Korean food recipes that makes my taste buds happy! If you want truly authentic Korean side dish recipes, my friend Lisa’s mom makes INCREDIBLE stuff – I aspire to her level of Korean food mastery.

Can I meal prep these eggplant side dishes?

You can make the marinade 3-4 days ahead but honestly, this vegetable side dish is best fresh. That said, I’ve been known to double the recipe just to have leftovers. They’re not AS perfect texture-wise the next day but still delicious! Not all veggie side dishes store well, but this one does okay.

How do I pick a good eggplant for Asian eggplant recipes?

Look for one that feels heavy and has shiny skin. When you press it, it should bounce back. If your finger leaves a dent, it’s overripe and probably bitter. Nobody has time for bitter eggplant in their life, especially when making easy vegetable side dishes!

Air fryer?? Can I use it for this Korean eggplant recipe??

YES and it’s AMAZING. 375°F (190°C) for about 12-15 minutes, flip halfway. The air fryer gets them super caramelized. I got mine for Christmas (after dropping hints to Mark for approximately 6 months) and it’s changed everything about how I make my healthy side dishes.

Is this spicy eggplant recipe super hot?

With 1 tablespoon of gochujang it’s what I’d call “medium” spicy. My spice-loving soul usually adds extra for myself, but this amount is perfect for most people. If you’re serving kiddos or spice-averse friends, start with half and work your way up. Not all Korean food recipes need to burn your face off!

Can I grill it instead for this vegetable side dish?

Totally! It’s actually incredible on the grill. We did this at Jim and Anna’s place for a backyard hangout and even the “I don’t like eggplant recipes” people were converts. About 3-4 mins per side over medium-high heat. The smokiness takes these easy Asian side dishes to a whole new level.

More Asian Veggie Side Dishes You’ll Obsess Over!

If you’re into this eggplant situation, I’ve got other vegan eggplant recipes that might be your jam! My Asian Bowl recipe has become my most-requested dinner when friends come over. It’s basically a collection of all my favorite healthy Korean food recipes in one bowl.

Got extra Japanese eggplant? My Roasted Eggplant Asian Noodles are ridiculously easy and SO good for weeknight dinners. It’s one of those healthy veggie side dishes that can easily be turned into a main dish. I make it when I’m craving something cozy but also want easy vegetable side dishes that feel like comfort food.

And definitely check out my Cucumber Salad recipe – it’s the perfect cool, crisp veggie side dish to balance out this spicy Korean eggplant. They’re like the Beyoncé and Jay-Z of Korean-inspired side dishes – each amazing on their own but ICONIC together.

For those who want to build an entire Korean food menu, try combining this Korean-inspired eggplant recipe with other easy Korean food dishes for an amazing spread.

Drop a comment if you make this! I’d love to know what you think or if you put your own spin on this. As my astrology-loving self would say, this dish has major fire sign energy – bold, impossible to ignore, and slightly dramatic in the best possible way! ✨🔥

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