Korean Grilled Eggplant Banchan

Ingredients

• Eggplant - 1
• Soy sauce - 1/2 tablespoon
• Spring onion - 1 teaspoon
• Sesame oil - 1 teaspoon
• Gochugaru (Korean red chili flakes - 1 teaspoon)
• Minced garlic - 1/2 teaspoon
• Sugar - 1/2 teaspoon
• Black pepper - a pinch
• Sesame seeds - 1/2 teaspoon (optional, garnish)

Instructions

1. 1

   Wash eggplant and cut into thin rounds

2. 2

   Place frying-pan on high heat. Once hot, place eggplant in - without any oil or butter. Cook on one-side until you see some browning. Then flip until you get some browning on the other side (Note: There is lot of water in eggplants – you will hear the pan sizzle from the water coming out)

3. 3

   For the marinade: Take out a mixing bowl and put in soy sauce, sesame oil, red chili flakes, sugar, minced garlic and black pepper. Place-in spring onions as well. (Note: It may not look like alot of marinade - but we do not need too much)

4. 4

   Toss grilled eggplant slices in the marinade. Use two spoons to help you toss and coat.

5. 5

   Eat with a bowl of hot sticky rice - bon appetit!