Steamed Eggplant with Doenjang recipe - ingredients, nutrition and when to eat it
This summer side dish features eggplant steamed until tender with a savory doenjang sauce.
This summer side dish features eggplant steamed until tender with a savory doenjang sauce. Its soft, juicy texture pairs beautifully with the rich, lightly salty seasoning, making it a lovely accompaniment to warm rice.
Vegetables · 20 minutes to cook
Nutrition (per 212.8g serving): 77.2 kcal · protein 3.5g · carbohydrate 9.7g · fat 3.4g · sodium 309.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Eggplant can turn mushy if steamed too long, so start checking for doneness with a chopstick after about 8 minutes.
Tips: Doenjang varies in saltiness by brand. Spread on a little at first, taste, and add more as needed.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Doenjang — 1 tsp
- Green onion — 5 g
- Garlic — 1 clove
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Water — 1 Tbsp