Bulgogi Eggplant

By Eric Kim

Published July 28, 2021

Bulgogi Eggplant
Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
Total Time
40 minutes
Rating
4(988)
Comments
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Few things gain as much bulmat (“fire taste” in Korean) as eggplant. When thinly sliced like bulgogi, the classic Korean dish of grilled marinated meat, eggplants need only a brief flick of the fire — a minute or two per side — to cook through and char at the edges. (A very hot skillet on the stovetop works in a pinch.) Bulgogi means “fire meat,” so this vegetarian adaptation is inspired by the flavors of the beloved Korean barbecue staple — soy sauce, garlic and sugar — and would taste wonderful alongside a handsome plate of char-grilled beef bulgogi.

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Ingredients

Yield:4 servings
  • 1pound Asian eggplant, especially Korean (2 to 3 large), cut in half crosswise, then lengthwise into ¼-inch-thick slices
  • ½teaspoon kosher salt (Diamond Crystal)
  • Neutral oil, such as vegetable or canola, for grilling
  • 1tablespoon soy sauce
  • 1tablespoon maple syrup
  • 1tablespoon granulated sugar
  • ¼teaspoon garlic powder
  • Freshly ground black pepper
  • 1scallion, thinly sliced on the bias, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

74 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 2 grams protein; 305 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the eggplant in a colander set inside the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to drain its excess moisture.

  2. Step 2

    While the eggplant drains, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to high. In a medium bowl, whisk together the soy sauce, maple syrup, sugar and garlic powder until the sugar is dissolved.

  3. Step 3

    Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. In the colander, toss the drained eggplant with 1 tablespoon oil. Place the eggplant on the hot, greased grate. Grill until charred at the edges, 1 to 2 minutes per side. If using a gas grill, close the lid between flips. (See Tip for stovetop method.)

  4. Step 4

    Add the grilled eggplant to the bowl with the sauce and gently toss, making sure each slice is thinly coated. Arrange the slices with the sauce on a large platter. Crack over some black pepper and garnish with the scallion.

Tip
  •  Alternatively, you can cook the eggplant on the stovetop in batches. Heat a large skillet or grill pan over medium-high. Add enough oil to lightly coat the bottom of the pan, and heat until shimmering. Add the eggplant to the pan. Sear until charred and caramelized at the edges, 1 to 2 minutes per side.

Ratings

4 out of 5
988 user ratings
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Comments

Patti

The local grocery store was out of eggplant, so I used zucchini instead and it was still delicious!

Eric

Made this for dinner tonight. Delicious! Maybe next time I would reduce the sugar a bit, but that's just my taste.

Lindsey Reiser

It’s even better if you cross hatch it with a knife before salting. More water gets released. From Thomas keller

Joyce, Highlands, NC

Very good! Easy. I used a black iron skillet on the stovetop. The sauce is a snap. I combined little eggplants with zucchini and crisped up some leftover chicken.

Brenda

Delicious but a bit oily. I think I will try it by first cutting the eggplant a bit thinner, spraying the eggplant with olive oil and cooking in the air fryer rather than pan frying it. I will follow the rest of the recipe as written.

Hill

How much eggplant by weight worked for others?

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