Charred Grilled Eggplant (Korean Gochujang) | Arteflame

Introduction

There is nothing quite like the aroma of fermented chili paste hitting a hot grill to wake up your appetite. This Korean Gochujang Grilled Eggplant is a sensory masterpiece—crispy, smoky skin gives way to an interior so creamy it feels like savory custard. It is the perfect dish for a warm evening, bringing a bold, savory heat that lingers on the palate in the best way possible. Whether you are firing up the charcoal or using a flat-top, this recipe promises to turn a humble vegetable into the star of the show.

Why This Recipe is a Keeper

Eggplant often gets a bad rap for being spongy or bitter, but this method changes everything. By grilling it over high heat, we create a texture that melts in your mouth, acting as the perfect sponge for the sticky, umami-packed glaze. It is an effortless vegetarian option that is robust enough to satisfy even the biggest meat-eaters at the table. Plus, the balance of sweet honey and spicy Gochujang creates a flavor profile that is utterly addictive.

Kitchen Wisdom

• Sweat it out: Never skip salting the eggplant flesh before cooking. This crucial step draws out excess moisture and prevents a rubbery texture, ensuring the inside gets fluffy and tender.
• Watch the sugars: Because the glaze contains honey, it can go from caramelized to burnt in seconds. Apply the glaze only during the final few minutes of grilling to get that sticky perfection without the char.

Make It Your Own

This recipe is very flexible. If you are gluten-sensitive, simply swap the soy sauce for Tamari or coconut aminos. For a strictly vegan version, maple syrup works beautifully as a substitute for honey.

Ingredients

• 2 medium to large eggplants (Japanese or Chinese varieties are preferred for thinner skin, but Globe works too)
• 1 tablespoon Kosher salt (for sweating the eggplant)
• 2 tablespoons vegetable oil or grape seed oil (for brushing)
• The Gochujang Glaze:
• 3 tablespoons Gochujang (Korean red chili paste)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey or brown sugar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• Garnish:
• 1 tablespoon toasted sesame seeds
• 2 stalks green onions, finely chopped

Instructions

Step 1: Prep and Sweat the Eggplant

1. Wash the eggplants thoroughly and pat them dry.
2. Slice the eggplants lengthwise into halves. If using large Globe eggplants, slice them into 1-inch thick rounds or planks.
3. Using a sharp knife, score the flesh in a crosshatch (diamond) pattern. Be careful not to pierce through the skin. This helps the glaze penetrate deeper.
4. Sprinkle the cut sides generously with kosher salt and let them sit for 15 to 20 minutes. You will see moisture beads forming; this draws out bitterness.
5. Rinse the salt off quickly under cold water and pat them very dry with paper towels.

Step 2: Prepare the Glaze

1. In a small mixing bowl, combine the Gochujang paste, soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger.
2. Whisk deeply until the paste is fully dissolved and the sauce is smooth.
3. Taste the sauce; it should be a balance of spicy, salty, and sweet. Adjust honey or soy sauce to your preference.

Step 3: Fire Up the Grill

1. Preheat your grill to medium-high heat. If you are using an Arteflame, get the flat cooktop hot. You want a temperature where you can sear without instantly burning the food.
2. Brush the grill grates or cooktop with a little vegetable oil to ensure the eggplant does not stick.

Step 4: Grill the Eggplant

1. Brush the cut side of the dried eggplant with vegetable oil.
2. Place the eggplant cut-side down on the hot grill. Cook for 4–5 minutes undisturbed until you achieve nice grill marks or a golden-brown sear.
3. Flip the eggplant so it is skin-side down. The skin creates a bowl that holds the juices in as the flesh softens.

Step 5: Glaze and Finish

1. Once flipped, spoon or brush a generous amount of the Gochujang glaze onto the scored surface of the eggplant.
2. Close the grill lid (if available) or continue cooking on the flat top for another 3–5 minutes. You want the sauce to bubble and thicken, and the eggplant flesh to become very tender.
3. Test for doneness by pressing the flesh with a fork; it should offer no resistance.

Step 6: Garnish and Serve

1. Remove the eggplant from the heat and arrange on a serving platter.
2. Immediately sprinkle with toasted sesame seeds and fresh chopped green onions.
3. Serve hot while the interior is still creamy and steaming.

Tips

To achieve the perfect texture, do not skip the "sweating" process in Step 1. Eggplants contain excess water and solanine, which can contribute to a bitter taste. Salting them draws this moisture out, collapses the air pockets in the sponge-like flesh, and ensures that when you grill them, they absorb oil and sauce rather than steaming in their own juices. This results in that luxurious, creamy mouthfeel rather than a rubbery texture.

Additionally, keep a close eye on the heat once you apply the glaze. Gochujang and honey both have high sugar content, meaning they can go from caramelized to burnt very quickly. If you are cooking over an open fire or charcoal, move the eggplant to a cooler zone of the grill (indirect heat) immediately after applying the sauce. This allows the eggplant to finish cooking through without turning the delicious glaze into bitter char.

Variations

This recipe is highly adaptable depending on your dietary preferences or the ingredients you have on hand. The Gochujang base is robust enough to handle various tweaks without losing its core identity. If you are looking to cater to different crowds or just want to experiment with fusion flavors, try one of the modifications below. Here are a few ways to switch up your grilled eggplant:

• Vegan Version: Ensure your Gochujang brand does not contain fish stock (most don't, but check labels) and use maple syrup instead of honey.
• Cheesy Korean Style: In the last 2 minutes of grilling, top the glazed eggplant with shredded mozzarella cheese and let it melt. The creaminess cuts the spice perfectly.
• Miso Fusion: Replace half the Gochujang with White Miso paste for a less spicy, more earthy umami flavor profile.
• Extra Heat: Add a teaspoon of Gochugaru (Korean chili flakes) or fresh sliced chili peppers to the garnish if you love intense heat.
• Herbaceous Twist: Add chopped cilantro and a squeeze of lime juice at the end for a fresher, zestier finish.

Best pairings

This Gochujang Grilled Eggplant is a flavor powerhouse, so it pairs best with items that can either balance its heat or complement its savory depth. It naturally fits into a traditional Korean BBQ spread, sitting perfectly alongside grilled meats and fermented sides. Because the texture is soft and creamy, adding crunchy elements to the meal creates a satisfying dining experience.

Consider serving this dish with:

• Steamed White Rice: The neutral canvas of short-grain rice is the perfect vessel for the spicy, salty eggplant sauce.
• Korean Short Ribs (Galbi): The sweet and savory beef marinade complements the spicy kick of the eggplant.
• Pickled Radish (Danmuji): The bright, yellow, crunchy radish provides a necessary acidic and textural contrast to the soft eggplant.
• Cucumber Salad: A cold, vinegar-based cucumber salad helps cool the palate between spicy bites.
• Soju or Lager: A cold Korean lager or a shot of chilled Soju cuts through the richness of the sesame oil and spice.

Conclusion

Grilling eggplant with this Gochujang glaze is more than just a recipe; it is an introduction to the bold and exciting world of Korean flavors. The combination of the smoky char from the grill, the creamy texture of the vegetable, and the sweet-heat of the chili paste creates a dish that is sophisticated yet incredibly simple to prepare. It is a testament to how a few high-quality ingredients can elevate a humble vegetable into the star of the show.

Whether you are a seasoned pitmaster or a home cook trying to expand your vegetable repertoire, this dish delivers on all fronts. It is healthy, packed with umami, and visually stunning. So, fire up your grill, grab a jar of Gochujang, and get ready to impress your family and friends with a side dish that they will be asking for at every future barbecue.