Gochujang Glazed Eggplant (Gaji) with Sesame Garlic Crumble

Ingredients

• 1 large eggplant
• 2 tbsp neutral oil (for roasting)
• 2 tbsp gochujang
• 1 tbsp soy sauce (or tamari)
• 1 tbsp honey (or brown sugar)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 2 cloves garlic, finely minced
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 1/3 cup panko breadcrumbs
• 2 tbsp green onion, thinly sliced(optional)
• 1/4 tsp salt(optional)

Instructions

1. 1

   Heat oven to 425°F (220°C). Line a sheet pan with parchment. Cut eggplant into 1-inch thick wedges or half-moons, then pat dry.

2. 2

   In a bowl, whisk gochujang, soy sauce, honey, and rice vinegar until smooth. Toss eggplant with 1 tbsp oil and a pinch of salt if needed, then spread on the sheet pan in a single layer.

3. 3

   Roast eggplant for 20 minutes, flip, then roast 15 minutes more, until deeply browned and tender (total cook time: 35 minutes).

4. 4

   While eggplant roasts, make the sesame-garlic crumble: heat remaining 1 tbsp oil in a small pan over medium heat. Add minced garlic and cook 30–60 seconds until fragrant (do not brown). Stir in panko and toast until golden, then remove from heat and stir in sesame oil and sesame seeds.

5. 5

   Brush or spoon the gochujang glaze over the hot roasted eggplant. Return to the oven for 3–5 minutes to set the glaze, then plate and top with the sesame-garlic crumble. Garnish with green onion if using.