This easy recipe for doenjang glazed eggplant is a wonderful first foray into Korean cooking.
For years now I’ve been contemplating Korean cuisine with equal parts excitement and trepidation. I’ve been going out to Korean restaurants, noting how vibrant the flavors and how nuanced the preparations, but I haven’t done very much at home.
Regular batches of homemade kimchi, yes, and kimchi fried rice, but that’s about it — until I received a review copy of Judy Joo’s Korean Food Made Simple.
Judy Joo is a Korean-American chef with a few restaurants and television shows to her name, and this is her first book, in which she shares 100+ recipes for Korean classics, plus a few East-meets-West creations.
It is the most un-intimidating book of Korean cooking I’ve seen in a while. The section on Korean staples alone is worth memorizing, and the recipes all feel very approachable. I look forward to tackling the noodles with black bean sauce (jjajangmyun), the roasted pork belly lettuce wraps (bossam), and the caramel doenjang ice cream, to name just a few.
But as a lover of all things eggplant, the first recipe I did try was for doenjang glazed aubergines, a Korean take on the Japanese classic nasu dengaku.
Instead of using miso paste, this recipe calls for the Korean equivalent, doenjang, a fermented soybean paste that is dark brown, richly flavored, and coarser than your average miso. (You should be able to find it at your local Asian market, and you can substitute red miso if that’s easier to find.)
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