Recipes
Braised aubergines with ssamjang & gochugaru
My Korean-inspired take on Sichuan aubergines, using ssamjang, gochugaru and a little red wine.
I made this with Korean pantry ingredients: ssamjang (쌈장) instead of doubanjiang, gochugaru (고춧가루) instead of fresh Thai chilies, and red wine diluted with water instead of Shaoxing wine. Adapted from Jörg’s recipe at Eat this!: https://www.eat-this.org/geschmorte-szechuan-auberginen/ The quantities below follow the substitution advice in my cooking chat.
Ingredients
750 g Aubergines
20 g Salt for soaking
2 tbsp Red wine
2 tbsp + 150 ml Water for the sauce
3 tbsp Dark soy sauce
3 tbsp Chinese black vinegar
¾ tbsp Cornstarch
3 cloves Garlic
10 g Ginger
1–1½ tbsp Gochugaru (고춧가루)
1 Onion
3 tbsp Peanut oil
1½ tbsp Ssamjang (쌈장)
15 g Coriander
1 tbsp Toasted sesame seeds
To serve Jasmine rice
Method
- Cut aubergines into 5 cm wedges. Cover with water, add salt and soak for 15 minutes. Rinse and dry thoroughly.
- Mix the wine, sauce water, soy sauce, vinegar and cornstarch. Chop garlic and ginger finely; slice the onion.
- Heat oil in a wok. Fry aubergines for 6–7 minutes until tender and browned, then move aside.
- Stir-fry onion, garlic and ginger for a minute. Add ssamjang and gochugaru; stir for just 20–30 seconds to avoid scorching the flakes.
- Pour in the sauce. Bring to a simmer and stir until thickened. Finish with coriander and sesame; serve with rice.