Stir-Fried Squid and Eggplant recipe - ingredients, nutrition and when to eat it
A Korean side dish of squid and eggplant stir-fried until tender in a gochujang sauce, served with rice.
A Korean side dish of squid and eggplant stir-fried until tender in a gochujang sauce, served with rice. Chewy squid and soft eggplant soak up the sweet and spicy sauce, making this a tasty addition to dinner.
Side dishes · 20 minutes to cook
Nutrition (per 375.5g serving): 279 kcal · protein 27.2g · carbohydrate 23.2g · fat 7.4g · sodium 1286.4mg
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: Cut the eggplant a little thick so it holds its shape while cooking.
Tips: Squid can turn tough if cooked too long, so cook it quickly over high heat.
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Ingredients (1 serving)
- Squid — 120 g
- Eggplant — 1 pc
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Minced garlic — 0.5 Tbsp
- Gochujang — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 0.5 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp