Fried Gochujang Glazed Eggplant in Lettuce Cups with Yuzu Cream - Vegan Recipe
Savory eggplant cubes coated in a sticky gochujang sauce, served with yuzu tofu and carved iceberg lettuce cups—simple yet flavorful Korean-inspired dish.
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Cooking tools:
- Blender
- Immersion blender
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Skillet
- Stove
- Spatula
- Wooden spoon
- Peeler
- Serving bowl
Ingredients
- 1 eggplant
- 40ml vegetable oil
- 2 teaspoons white sesame seeds, toasted
- [For the sauce]
- 2 tablespoons gochujang*
- 2 tablespoons brown sugar
- 4 tablespoons water
- [Tofu cream]
- 300g silken tofu
- 60ml yuzu juice (sub lime juice if unavailable)
- 1 teaspoon salt
- [To serve]
- 1 iceberg lettuce
- 1 carrot
- 1 bunch coriander
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