Bulgogi Eggplant
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. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
- Total:
- Serves: 4 persons
Ingredients
- 1pound Asian eggplant, especially Korean (2 to 3 large), cut in half crosswise, then lengthwise into 1/4-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
Instructions
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.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.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.)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.