Make our Korean spicy stir-fried eggplant side dish recipe to go with your next meal. This side dish (banchan) is spicy, healthy, and a new spin on how you can prepare eggplants.
If you’ve been wanting a new way to prepare eggplant, try this recipe out! This side dish (banchan) is a great way to add extra vegetables to your meal. In the Korean culture, most meals consist of a little bit of meat, but a lot of vegetable-based side dishes and/or soups/stews. Even going to a traditional-style Korean restaurant here in the United States, you typically get a wide variety of side dishes to accompany your meal.
Of course, this Korean spicy stir-fried eggplant side dish goes great with a bowl of freshly steamed rice. Yum! However, if you’re limiting your rice or carbohydrate intake, then have this side dish alongside your protein of choice. This is so delicious and really easy to make.
Ingredients needed for this recipe
To make this recipe, you’re going to need Japanese/Chinese-style eggplants. Here’s what Japanese/Chinese-style eggplants look like:
Although, you could also use regular eggplants (a.k.a. American Eggplant) as a substitute if you can not find Japanese/Chinese-style eggplants. However, we recommend trying to find the slimmer variety (Japanese/Chinese-style) eggplants to use in our recipe if possible. This slimmer variety makes it easier to cut on the bias and is great for stir-frying the larger cut chunks in many Asian recipes.
You will also need a yellow onion, jalapeno peppers, red chili pepper flakes (gochugaru), soy sauce, Dasida beef flavor soup stock powder, fish sauce, white vinegar, garlic, cooking oil of your choice, black pepper, and green onions.
If you’re vegetarian/vegan, replace the fish sauce and Dasida beef flavor soup powder for a bit more soy sauce. If you are able to find a vegan fish sauce replacement online or in your local grocery store then feel free to use that.
How to make Korean spicy stir-fried eggplant
First, prep all the vegetables that are needed in this recipe. Next, make the sauce and set aside for later. Then, place a stir-fry pan on medium-high heat and add the oil. Add onions to the pan and stir fry for about 2 minutes. Next, add the eggplant and jalapeno peppers to the pan and cook for additional 2-3 minutes. Add in the minced garlic and green onions and continue stir-frying for about additional 1-2 minutes.
Add the sauce to the pan with the vegetables and stir fry for an additional 2-3 minutes (depending on your preference of how soft you like your eggplant to be).
What to serve with Korean spicy stir-fried eggplant
Well, as you already know, this side dish would go perfectly well with a bowl of freshly steamed rice. Because this is a vegetable dish, it would also pair well with any protein-based dish, such as:
- Korean-Style Spicy Pork Trotters (Feet)
- Best and Easiest Beef Bulgogi
- Asian Beef Stir Fry
- Pan-Fried Tofu with Dipping Sauce
- Simple Stir Fry Mackerel
We hope you enjoy our Korean spicy stir-fried eggplant side dish recipe!
Other side dishes you’ll love:
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Ingredients
2 long Japanese/Chinese-style eggplants (about 3 cups), cut in half lengthwise then diagonally sliced (slice on the bias)
1 medium-sized yellow onion (about 1 cup), thinly sliced
2 jalapeno peppers, remove seeds, thinly sliced
3 cloves garlic, minced
3 Tbsp oil (your choice of cooking oil, we like avocado oil)
3 green onions, diagonally sliced
For the sauce:
2 Tbsp red chili pepper flakes (gochugaru)
1 ½ Tbsp soy sauce
1 tsp Dasida beef flavor soup stock powder
1 tsp fish sauce
¼ tsp ground black pepper
¼ tsp white vinegar
Instructions
- First, mix the sauce ingredients together into a small bowl. Set aside for later.
- Place pan on medium-high heat and add the oil. Add onions to the pan and stirfry about 2 minutes. Next, add the eggplant and jalapeno peppers to the pan and cook for additional 2-3 minutes. Add in the minced garlic and green onions and continue stir-frying for about additional 1-2 minutes.
- Add the sauce to the pan with the vegetables and stir fry for an additional 2-3 minutes (depending on your preference of how soft you like your eggplant to be).
- Enjoy!
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