Spicy Gochujang Roasted Eggplant (Printable)

Caramelized eggplant in spicy Korean chili glaze with fresh vegetables over rice

# What You’ll Need:

→ Vegetables

01 - 2 medium eggplants, cut into 1-inch cubes
02 - 1 cup shredded carrots
03 - 1 cup thinly sliced cucumber
04 - 1 cup shredded red cabbage
05 - 2 green onions, thinly sliced

→ Gochujang Glaze

06 - 2 tablespoons gochujang (Korean chili paste)
07 - 1 ½ tablespoons soy sauce
08 - 1 tablespoon maple syrup or agave
09 - 1 tablespoon rice vinegar
10 - 2 teaspoons toasted sesame oil
11 - 2 cloves garlic, minced
12 - 1 teaspoon freshly grated ginger

→ Base & Toppings

13 - 3 cups cooked jasmine or sushi rice (warm)
14 - 2 tablespoons toasted sesame seeds
15 - 1 tablespoon chopped fresh cilantro (optional)
16 - 1 teaspoon chili flakes (optional, for extra heat)
17 - Lime wedges (for serving)
18 - 1 tablespoon olive oil
19 - Pinch of salt

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place cubed eggplant in a large bowl and toss with 1 tablespoon olive oil and a pinch of salt. Spread evenly on prepared baking sheet.
03 - Roast eggplant for 25–30 minutes, tossing halfway, until golden and tender.
04 - Meanwhile, whisk together gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger in a small bowl until smooth.
05 - Remove roasted eggplant from the oven and return to the large bowl. Add gochujang glaze and toss until eggplant is thoroughly coated.
06 - Return glazed eggplant to the baking sheet and roast for an additional 5 minutes until caramelized and sticky.
07 - Divide cooked rice among four bowls. Arrange roasted gochujang eggplant, shredded carrots, cucumber, and red cabbage in separate sections atop the rice.
08 - Sprinkle with green onions, toasted sesame seeds, and cilantro if using. Add chili flakes for extra spice and serve with lime wedges.

# Expert Advice:

01 -
  • The gochujang glaze creates this incredible sticky coating that makes every bite addictive
  • It comes together in under an hour but tastes like you spent all day cooking
  • You can prep the vegetables while the eggplant roasts, making it perfect for weeknight dinners
02 -
  • Don't skip the step of roasting the eggplant before adding the glaze. This initial roast creates that essential creamy texture inside.
  • The glaze will burn if left too long in the second roast, so watch closely during those final 5 minutes.
  • Eggplant absorbs oil like a sponge, but roasting it first means you need much less oil than you'd think.
03 -
  • If your gochujang is very thick, warm it slightly in the microwave before mixing into the glaze
  • Add a tablespoon of water to the glaze if it seems too thick to coat the eggplant evenly

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