Korean Style Eggplant



  • 1 cup of soy sauce
  • 1/2 whole onion, peeled, cored, and rough chopped
  • 1/2 cup full of garlic cloves
  • 1 full bunch of green onions, washed, trimmed, and rough chopped
  • 1/2 cup of Aji Mirin (use sweet sake or rice vinegar if you cannot find, or omit)
  • 1 cups of fresh squeezed orange juice
  • 1/4 cup of sugar
  • 1/2 cup of pure sesame oil
  • 1 cup of toasted sesame seeds
  • 1/2 of an Asian pear or apple (eat the other half yourself)
  • 1 tablespoon of maple syrup
  • Pinch of black pepper
  • 2 lb Eggplant (Any Type 1-inch diced)
  • Assorted Bell Peppers (1/2-dice)
  • 1/2 Bunch of Thai Basil or Green Onions


  1. For Korean BBQ Sauce:
  2. Combine all ingredients except Eggplant, Bell Peppers and Thai Basil (or Green Onions) and blend together.
  3. For Eggplant:
  4. Cut eggplant into cubes put in container.
  5. Add salt and allow to sit for at least 1 hour
  6. Heat wok, when smoking, add eggplant in batches and cook until golden brown.
  7. Remove eggplant, add peppers and cook until golden brown.
  8. Add eggplant back into wok and toss with sauce remove from heat and cool.
  9. When cooled, add basil