Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 medium eggplants into 1-inch thick rounds and lightly salt them with 1/2 teaspoon of salt, letting them sit for 15 minutes to draw out moisture.

2. 2

   In a large bowl, combine 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 minced garlic cloves, 1 teaspoon of grated fresh ginger, 1 tablespoon of rice syrup, and 1 teaspoon of gochugaru to create the spicy marinade.

3. 3

   Gently pat the eggplant slices dry with paper towels to remove excess moisture and salt from the surfaces.

4. 4

   Add the dried eggplant slices to the marinade bowl and toss thoroughly until each piece is evenly coated, then let them marinate for at least 30 minutes in the refrigerator.

5. 5

   Preheat your oven to its highest setting, around 230°C (450°F), and line a baking sheet with parchment paper, arranging the marinated eggplant in a single layer.

6. 6

   Bake the eggplant for 20 to 25 minutes, flipping halfway through, until they are tender and have slightly charred edges, mimicking a tandoor's char.

7. 7

   Garnish the cooked Maekomhan Gaji Gui with 2 stalks of chopped green onions and 1 teaspoon of toasted sesame seeds before serving.