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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00
Serves
6

DOENJANG GAJI GUI
SERVES 6

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!

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© 2019 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.
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  • Step 1

    PREHEAT THE GRILL and position a rack 10–13 cm
    (4–5 in) from the heat source. Line a baking sheet
    with foil.

    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.

  • Step 2

    DOENJANG GLAZE
    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
    using immediately.

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