Bulgogi Eggplant

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



  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.