Bulgogi Eggplant
What You Will Need
Ingredients
- 1 lb. eggplants
- 1 Tbsp. vegetable oil
- 1 tsp. sesame seeds, for garnishing
- white rice, for serving
Marinade
- 1 small onion, finely diced
- 2 tsp. Lee Kum Kee Minced Garlic
- 1 green onion, chopped + more for garnish
- 2 Tbsp. brown sugar
- 1 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
- 2 tsp. red pepper flakes
- 1 tsp. Lee Kum Kee Pure Sesame Oil
Seasoning
- 1 Tbsp. salt
Made with
Lee Kum Kee products
How to make it
Make the marinade by mixing the onion, Lee Kum Kee Minced Garlic, green onion, brown sugar, Lee Kum Kee Panda Brand Cooking Soy Sauce, red pepper flakes and Lee Kum Kee Pure Sesame Oil in a bowl.
Slice the eggplants into small strips crosswise, then place them into a separate bowl with 1 Tbsp. salt. Toss a few times and squeeze to drain off some of the liquid. Discard the liquid and then add the marinade into the bowl, mix together with your hands. Cover and place in the fridge for 30 minutes.
Heat vegetable oil in a skillet over medium heat. Add in the eggplant, spreading out in the pan. Let sear for 5 minutes and then flip and brown for another 2 minutes. Once the eggplant has crisped up and the marinade has cooked off, take off the heat and plate. Garnish with sesame seeds and more green onion.
Serve with a side of white rice and portion it out into meal prep containers for a nice vegetarian lunch.
