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Korean Eggplant + Hot Cabbage Slaw with Peas

Active Time: 15 minutes
Total Time: 30 minutes
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Why we love it:

Cabbage is completely underrated! Savoy cabbage, used here, is lighter than regular green cabbage and picks up a lovely quick caramelization in the sauté pan.


  • 14 cup Gochujang Sauce
  • 3 Tablespoons Soy Sauce (divided)
  • 1 teaspoon Brown Sugar (or honey - both optional)
  • 112 pounds Japanese Eggplant (or Chinese Eggplant)
  • 112 teaspoons Kosher Salt (divided)
  • 2 teaspoons Canola Oil (divided, or use other mild oil)
  • 12 head Savoy Cabbage
  • 12 pound Sugar Snap Peas
  • 1 Tablespoon Rice Vinegar (unseasoned)
  • 1 Tablespoon Black Sesame Seeds (black, white or mixed sesame seeds)

Cooking Instructions

  • 2. GLAZE

    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.

  • 4. CABBAGE

    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.

  • 5. PEAS

    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.

  • 6. PLATING

    Divide cabbage among plates and add eggplant on the side.

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    be sure to use tamari which is wheat free soy sauce and check that the gochujang is GF only some are
    salmon would be delicious in this sauce, spoon it over raw fish and roast at 400 for about 12 minutes or until it’s cooked through and sauce is caramelized
    hoisin sauce would be less spicy and is perhaps more widely available
    yams, cauliflower florets, portobello mushrooms, tofu. Or any combination or these veggies! Adjust cooking time as needed but don’t leave the sauce in the oven longer than 6-10 minutes or it will burn.
    add a veggie you know the kids will eat and consider also serving with rice and noodles. Gochujang can be hot, so perhaps leave that on the side or cut it with more soy sauce or ketchup instead of all Gochujang
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