Bulgogi Eggplant

By Eric Kim

Published July 27, 2021

  • Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
Media 1 of 1
Total Time
40 minutes
Rating
4(1,054)
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. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

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Ingredients

Yield:4 servings

  • 1 pound Asian eggplant, especially Korean (2 to 3 large), cut in half crosswise, then lengthwise into ¼-inch-thick slices

  • ½ teaspoon kosher salt (Diamond Crystal)

  • Neutral oil, such as vegetable or canola, for grilling

  • 1 tablespoon soy sauce

  • 1 tablespoon maple syrup

  • 1 tablespoon granulated sugar

  • ¼ teaspoon garlic powder

  • Freshly ground black pepper

  • 1 scallion, thinly sliced on the bias, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 74 calories; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 4 grams fiber; 305 milligrams sodium; 2 grams protein; 10 grams sugar

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.

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Ratings

4 out of 5
1,054 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!

Lindsey Reiser

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

Eric

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

Fatty

I made this recipe only once, and I'm trying to decide whether or not I like it. I would probably rename this "Candied Eggplant." The end result was very sweet even though I added extra garlic powder and doubled the soy sauce. If one likes the source there certainly is not enough of it. The sauce was tasty, but right now I'm trying to think of some other food which is better suited rather than an eggplant. Pancakes? Waffles?

Mary

Delicious! But didn’t need the sugar. Would be too sweet

Lisa G

This was great. I used pomegranate molasses instead of the sweeteners mentioned, added rice vinegar and Thai fish sauce. I probably overcooked it but I will definitely make it again!

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