Gochuang Glazed Aubergines
Thursday, November 2, 2023
Ready to tantalize your taste buds with a burst of flavour? Look no further! Say hello to my latest kitchen creation: Gochuang Glazed Aubergines! These gorgeous purple gems are roasted to perfection and smothered in a sweet and spicy Gochuang sauce that'll have your mouth watering in no time.
So what is Gochuang (pronounced “go-chwahng)? It’s a vibrant, red chili pepper paste from Korea. But it doesn’t just a kick to recipes – it’s also a treasure trove of health benefits!
Spice It Up! Gochuang brings that zesty heat to your meals, making them super exciting and tasty. From stir-fries to soups, it’s a chef’s secret weapon.
Health Boost! But here’s the juicy part – gochuang is packed with nutrients! It’s loaded with vitamins like A and C, which are great for your skin and immune system. Plus, it has capsaicin, known for its metabolism-boosting powers!
Gut Goodness! Gochuang is also your gut’s best friend. It’s fermented, which means it’s brimming with probiotics – those friendly bacteria that keep your tummy happy and healthy.
Heart Healthy! Believe it or not, gochuang may even give your heart some love. It can help lower blood pressure and cholesterol, which is music to your heart’s ears!
Recipe for Gochuang glazed aubergines
- 1 aubergine
- 1 tsp Gochuang paste
- ½ tbsp soy sauce
- ½ tbsp rice wine vinegar
- 2 tbsp sesame oil
- 1 tsp honey
- Spring onions, coriander & chillies to garnish (optional)
- Preheat the oven to 200C (180 fan)
- Slice the aubergine in half and score the flesh diagonally in both directions, making sure not the cut the skin.
- Place 1 tbsp of the oil in a non stick pan and place the aubergine flesh side down for around 5 minutes or until the flesh is a lovely golden brown colour
- Flip over and place the aubergines skin side down in the pan for around 5 minutes
- Mix the remaining oil with the Gochuang, soy, rice wine vinegar & honey
- Place the aubergine on a lined baking tray and brush the glaze all over
- Bake in the oven for around 30 minutes or until the aubergine is cooked through and the glaze is sticky
- Top with the garnishes and serve
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