Korean Eggplant + Hot Cabbage Slaw with Peas

In a small bowl, whisk together the gochujang sauce, 2 Tablespoons of the soy sauce, and the honey or sugar (if using).

Slice the eggplant into rounds, or try irregular shapes by using a roll cut.

Roll Cut: Slice a 2” piece off the bottom on an angle, the roll away from you until the face of the sliced part faces up, then slice through the cut face on an angle. Roll again, slice, roll again, and continue until you get to the end.

Toss the eggplant on a baking sheet with 1 teaspoon of salt and 1 teaspoon of the oil.

Place in the oven and roast for about 10 minutes, stopping once to stir.

After 10 minutes, remove the pan from the oven and scrape all of the sauce over the eggplant, stir to coat and return to the oven for 6 -10 minutes longer or until eggplant is tender but not too squishy, and the sauce is golden browned and fragrant.

While the eggplant is roasting, slice the core out of the cabbage, then slice into 6 - 8 thick wedges.

Wipe the sauté pan out with a paper towel, it should hopefully have some pork crispies on the bottom but not be burned.

Return to medium heat and add the remaining 1 teaspoon of oil. Add the cabbage to the pan and let it cook for 4 minutes.

While the cabbage is cooking, stack the peas up and slice them very thinly and on a very drastic angle to make long thin strips.

After 4 minutes on the first side, flip the cabbage to the other side then sprinkle the peas on top when you’re ready. Add the remaining ½ teaspoon of salt to the cabbage and peas.

Cook for about 3 minutes, then move things around to gently break up the cabbage and let the peas fall through.

Cook for 1 more minute then add the remaining Tablespoon of soy sauce and the rice vinegar. It will steam and sizzle, cook 1 final minute then top with sesame seeds.

Divide cabbage among plates and add eggplant on the side.