Korean food is packed full of flavour and this stew is no different, so quick and simple to make you will love it!
Ingredients
- 1 large aubergine
- 1 medium onion
- rapeseed oil spray
- 1 spring onion sliced for garnish (optional)
For the sauce:
- 2 tbsp soy sauce
- 2 tsp brown sugar
- 1 clove of garlic, peeled and finely diced
- 1 inch piece of ginger, finely grated
- ½ teaspoon sesame oil
- 1 teaspoon cornflour
- 1 small red chilli, de-seeded and diced
Method
- In a small bowl, mix together all the sauce ingredients with 1 tablespoon of water.
- Peel and slice your onion and cut the aubergine into thick strips about 1 to 2 cm wide and 4-5 cm long.
- Heat a few sprays of the rapeseed oil in a frying pan a over medium heat, then add the onion and gently fry for a fewminutes until the onion softens and begins to brown. Now add the aubergine and then the sauce and stir to combine.
- Cover and reduce the heat to a simmer and cook until the aubergine is tender and most of the liquid has been absorbed,stirring occasionally for about 10 minutes. If the aubergine starts to become a little dry whilst cooking, just add in a little more water.
- Once cooked, serve straight away garnished with the chopped spring onion if using.
- Great served with cooked rice