Hey there, fellow flavor adventurers!
Today, I’m super excited to share with you a dish that combines the bold and fiery flavors of Korea with the wholesome goodness of a nutty quinoa salad. It’s a family-friendly meal that packs a punch without sending the kids running for water – promise! As a dad of four lively little ones, I know the balancing act of introducing new tastes while keeping dinner tear-free.
Let’s bring some sizzle to the table with my Spicy Korean Gochujang Glazed Eggplant with Crunchy Peanut Quinoa Salad. Now, if you haven’t heard about gochujang before, it’s a Korean chili paste that’s as versatile as it is delicious. It’s got a fantastic blend of spicy, sweet, and umami flavors that really transform a simple eggplant into something spectacular.
I’ve found that eggplants are like sponges, happily soaking up whatever flavors you throw at them – which makes them perfect for this dish. And after a bit of experimentation (and a happy accident involving a rogue jar of peanuts!), this salad came to life, marrying the tender, spicy eggplant with the crunch and freshness of the veggies and quinoa.
The quinoa is a great base; its nutty flavor complements the richness of the eggplant and stands up to the powerful gochujang glaze. Plus, it’s a great source of protein – essential for a growing family that seems to be in constant motion. Edward and Alexander have been challenging each other to see who can find the most red pepper cubes in the salad, while Barnaby’s tiny fingers are perfect for picking up the little quinoa grains (and yes, he makes quite the mess, but it’s all part of the fun!).
When it’s time to get cooking, I enlist the help of my eldest, Edward, who’s become quite the sous-chef. He’s the official brusher of the gochujang glaze, carefully painting our eggplant canvases with that gorgeous, glossy sauce. Meanwhile, Phillipa, our latest addition, observes from her high chair, undoubtedly plotting the day she can join in the kitchen chaos.
So, without further ado, let’s cook up a storm and see if we can make the eggplant the star of the meal – something even the most suspicious of kids (and adults!) can’t resist.
Remember to adjust the heat according to your family’s taste. You can always serve some extra gochujang on the side for the heat-seekers or keep it milder for tender taste buds.
Once it’s all ready, gather the family around the table and dig in. I’m telling you, the way the gochujang caramelizes on the eggplant is magical – it’s a moment of culinary bliss in each bite.
And that’s it from me today! I hope this dish brings as much joy to your table as it has to mine. As always, I encourage you to play with the recipe and make it your own. Maybe next time, I’ll try adding some mango to the salad for a sweet twist. Who knows, it could be the next big hit!
Until then, stay hungry, my friends, and happy cooking!
Cheers,
Al
Ingredients
– 2 medium eggplants (approximately 500g each)
– 2 tablespoons gochujang paste
– 1 tablespoon soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 clove garlic, minced
– 1 teaspoon ginger, grated
– 1 tablespoon sesame oil
– 150g quinoa
– 500ml vegetable broth
– 1 red bell pepper, diced
– 1 cucumber, diced
– 3 spring onions, thinly sliced
– 1 carrot, julienned
– 50g roasted peanuts, roughly chopped
– 1 tablespoon lime juice
– 1 tablespoon sesame seeds
– Salt to taste
– Black pepper to taste
– Fresh coriander leaves for garnish (optional)
Method
1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
2. Slice the eggplants in half lengthwise and score the cut side with a crisscross pattern. Be careful not to penetrate the skin.
3. In a small bowl, whisk together the gochujang paste, soy sauce, honey, rice vinegar, minced garlic, and grated ginger to create the glaze.
4. Brush the eggplants with sesame oil and season with salt and pepper. Place them cut-side up on the prepared baking sheet.
5. Generously brush the gochujang glaze over the scored surface of the eggplants. Ensure the mixture settles into the grooves.
6. Roast the glazed eggplants in the preheated oven for 35-40 minutes or until tender and the edges are caramelized.
7. While the eggplants are roasting, rinse the quinoa under cold water and drain. In a medium saucepan, bring the vegetable broth to a boil.
8. Add the quinoa to the boiling broth, reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is tender.
9. Fluff the cooked quinoa with a fork and spread it out on a plate to cool.
10. In a large bowl, combine the cooled quinoa, diced red bell pepper, diced cucumber, sliced spring onions, julienned carrot, and chopped peanuts. Toss gently to mix.
11. In a small bowl, mix the lime juice with a pinch of salt and pepper to create a simple dressing.
12. Drizzle the lime juice dressing over the quinoa salad and toss again to evenly coat the ingredients.
13. Once the eggplants are roasted, remove them from the oven and let them rest for 5 minutes.
14. Serve the warm gochujang glazed eggplants on a bed of the crunchy peanut quinoa salad.
15. Sprinkle sesame seeds over the eggplants for added texture and garnish with fresh coriander leaves if desired.
16. Enjoy your Spicy Korean Gochujang Glazed Eggplant with Crunchy Peanut Quinoa Salad immediately for the best flavor and texture experience.
