Colorful Chilled Eggplant with Korean Spicy Sauce

Colorful Chilled Eggplant with Korean Spicy Sauce

Bring out the natural sweetness of eggplants that you can easily prepare in the microwave! Chill the eggplant in the refrigerator well and top with a Korean sweet and spicy sauce!!


2 (210 g)
☆Finely chopped garlic
1 clove
☆Minced ginger
1 thumb-sized piece
☆Chopped Japanese leek (white part)
1/2 a stick
All-purpose Korean sauce (gochujang) Recipe ID: 1522567
2.5 tablespoons
Green onion (leafy) cut into small pieces
as needed


1. Cut the egg plant lengthwise into 6 pieces, then brush some oil (not listed) on the purple skin. This will prevent discoloring while it cools.
2. Put the eggplant on a heatproof dish, wrap with plastic, and microwave at 600 W for 4 minutes (2 minutes per 100 g of eggplant).
3. Remove the plastic wrap and let cool to room temperature. When cooled, chill in the refrigerator.
4. The all-purpose Korean sauce from Recipe ID: 1522567 can be stored, so if you make a lot, it's quite convenient.
5. Add the chopped ingredients to the Korean sauce.
6. When the eggplant has cooled, transfer it to a plate and then top with the sauce from Step 5 to finish.

Story Behind this Recipe

In the summer, I make a lot of dishes with all-purpose Korean sauces, and this is one of my favorites.