Recipe: sticky spicy eggplant fries

We’re crazy about Korean cuisine (and chefs), and luckily, the products you need to cook Korean food yourself are becoming increasingly easy to find. Ever tried kimchi on your grilled cheese? Insanely delicious… But these eggplant ‘fries’ are amazing too: sticky and spicy, and healthy to boot!

This recipe comes from Maangchi’s Big Book of Korean Cooking, which you can order through your bookstore or online. Maangchi is a Korean-American home cook and internet sensation who may not be mega-famous here, but when The New York Times describes someone as ‘YouTube’s Julia Child of Korean cooking’, you can assume they know what they’re doing!

How to make Korean marinated eggplant ‘fries’

• In a medium-sized bowl, mix the onion, garlic, spring onion, rice syrup (or sugar), soy sauce, gochugaru, sesame oil and 1/2 tsp of the salt well.
• Cut the eggplants crosswise into pieces of about 8 cm and cut the pieces into strips (fries).
• Place them in a large bowl and sprinkle the remaining salt over them.
• Toss well with your hands until all the eggplant is coated with salt.
• Leave to rest for 20 minutes, tossing occasionally.
• Drain the eggplant in a colander.
• Take a handful of eggplant at a time, squeeze out the excess moisture and return it to the large bowl.
• Add the marinade and mix well.
• Cover and refrigerate for half an hour.
• Heat the oil over high heat (three-quarters of the way to maximum) in a large frying pan and make sure the oil coats the entire inside of the pan.
• Spoon the eggplant into the pan in a single layer.
• Cook for a few minutes, until the underside is lightly browned.
• Turn over with a spatula or kitchen tongs, and lightly brown the other side.
• Lower the heat slightly to medium-high and continue cooking, pressing the eggplant into the pan and turning it occasionally.
• Do this for about 6 minutes, until the eggplant is tender and the liquid marinade has been absorbed or evaporated.
• Place on a plate or serving dish and sprinkle with the sesame seeds. If you can manage to leave them alone for a little while, let them cool for even better-infused flavours (they’re perfectly delicious cold).
• Incredibly delicious with white rice.

Also read:

• These Korean desserts are a must-try
• Do it: Korean cooking workshop
• Your new favourite snack: Korean buldak

Image: Laura Murray for Bon Appétit.