Doenjang-glazed grilled Asian aubergine (doenjang gaji gui) | Recipes | Judy Joo

Ingredients

• 3 asian aubergines (about 140 g/5 oz each), halved lengthways
• vegetable oil, for grilling
• sea salt and freshly ground black pepper
• 120ml (4 fl oz) doenjang glaze
• roasted sesame seeds , to serve
• pinch of gochugaru (Korean chilli flakes), to serve (optional)
• handful of spring onions, thinly sliced on an angle, to serve
• 125 g(4½ oz) doenjang (Korean soya bean paste)
• 50 g(1¾ oz) honey
• 5 garlic cloves, grated or finely chopped
• 3 spring onions, thinly sliced on an angle
• 2 tbsp soy sauce
• 2 tbsp toasted sesame oil