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Korean Eggplant Stew

Serves 4 to 6 Entree vegetarian

Korean Eggplant Stew

Korean Eggplant Stew finds its roots in the comforting embrace of home-cooked meals, where it is prepared with intuition and a generous hand. This stew is a staple at Korean family tables, crafted with the simplicity of everyday ingredients. Eggplants and tomatoes meld with aromatic onions and garlic, creating a dish that is both humble and hearty. Generous dashes of olive oil and hand-measured salt bring the stew to life, making it a beloved choice for shared family dinners.

The stew is a harmonious blend of tender eggplants and juicy tomatoes, enriched with the sweetness of caramelized onions and the warmth of garlic. The olive oil adds a luxurious, silky texture that coats the palate, while freshly cracked black pepper provides a gentle heat. Each spoonful offers a comforting balance of flavors, embodying the essence of a Korean home meal, inviting everyone to gather around the table and indulge in its simple, yet profound taste.

Ingredients

  • 2eggplants
  • 2tomatoes
  • 1onion
  • 80 mlolive oil
  • 3 clovesgarlic
  • to tastefine sea salt and black pepper

Method

  1. Start by washing 2 eggplants and 2 tomatoes thoroughly. Cut the eggplants into bite-sized pieces, about 1-inch thick, and dice the tomatoes into small chunks. Peel and finely chop 1 onion and 3 cloves of garlic. Season the eggplant pieces with a generous pinch of fine sea salt and let them sit for about 10 minutes to draw out excess moisture, which will help them cook more evenly later.
  2. In a large, heavy-bottomed pot, pour in 80 ml of olive oil and heat it over medium heat. Once the oil is shimmering, add the chopped onion. Cook the onion slowly, stirring occasionally, until it becomes translucent and soft, which should take about 5 to 7 minutes. This slow cooking releases the onion's sweetness, forming the base of your stew.
  3. Add the finely chopped garlic to the pot with the softened onions. Stir continuously for about 1 minute until the garlic becomes fragrant but not browned. This step ensures the garlic flavor infuses the oil without becoming bitter.
  4. Gently squeeze the salted eggplant pieces to remove any excess moisture, then add them to the pot. Stir to coat the eggplant in the onion and garlic mixture. Cook for about 5 minutes, stirring occasionally, until the eggplant starts to soften and absorb the flavors.
  5. Add the diced tomatoes to the pot. Stir well to combine all the ingredients. The tomatoes will release their juices, creating a flavorful broth. Continue cooking, stirring occasionally, until the eggplant is tender and the stew has thickened slightly. The eggplant should be soft and easily pierced with a fork, and the stew should have a rich, cohesive texture.
  6. Taste the stew and adjust the seasoning with fine sea salt and black pepper to your preference. The flavors should be balanced, with the sweetness of the onions and tomatoes complementing the savory eggplant. Serve the stew hot, ideally with rice or bread, and enjoy it as part of a shared meal.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

This recipe is from Authentic Korean Cuisine by Yassine Sbiti — the Korean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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