DOENJANG GAJI GUI
This aubergine recipe is a variation of the Japanese
version, nasu dengaku, which is an all-time fave for
me. Here I use doenjang, which kicks the flavour up
a notch. It is divine!
© 2020 Judy Joo / Jacqui Small · Reproduced with permission. · Korean Food Made Simple: Easy and Delicious Korean Recipes to Prepare at Home by Judy Joo (Jacqui Small, £22). Photography by Jean Cazals.
You Will Need
PREHEAT THE GRILL and position a rack 10–13 cm
(4–5 in) from the heat source. Line a baking sheet
Score the flesh of each aubergine half in a crisscross
pattern, cutting deeply but not all the way
through to the skin. Brush the aubergine halves
with oil and season with salt and pepper. Arrange
them, skin-side up, in a single layer on the
prepared baking sheet.
Grill for 3–5 minutes until the skins start to
discolor in spots and the aubergines soften a bit.
Flip them and continue to grill for a further
3–5 minutes until the cut sides are lightly golden
and the aubergines are soft when squeezed.
Spread the glaze over the flesh and grill for about
5 minutes until it’s bubbling and lightly charred in
spots. Watch carefully, as the glaze can burn
quickly. Transfer the aubergines to plates,
flesh-side up, and garnish with sesame seeds,
chilli flakes, if liked, and the spring onions.
TIP: While the aubergine halves look nicer served as is,
cutting them into smaller pieces makes them easier to eat.
MAKES ABOUT 300 ML (10 FL OZ)
IN A SMALL BOWL, whisk together all the ingredients
until smooth. Cover and store in the fridge if not