Grilled gochujang eggplant

Name: Grilled gochujang eggplant
Cook time: 30 min
Yield: 1

with Korean vermicelli and sesame drizzle

Ready in around 30 mins

RECIPE FACT:

Gochujang is a popular fermented red chilli paste used in Korean cooking.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE). BOIL THE KETTLE
1. TO PREPARE THE NOODLES:

Place vermicelli noodles in a bowl and cover with boiling water from the kettle. Leave for 8-10 mins until softened. Drain well into a colander and cut the noodle bunch once through the middle with kitchen scissors.
2. TO COOK THE GRILLED GOUCHJANG EGGPLANT:

Line an oven tray with baking paper. Cut the eggplant In half lengthways, place on the tray and lightly score the flesh. Using one half of the eggplant, drizzle with oil, season with salt and bake In the oven for 18-20 mins. Remove the tray from the oven, spoon over the gochujang sauce onto the eggplant, sprinkle over the sesame and hemp seeds and bake for a further 4-5 mins. Slice eggplant into slices.
3. TO PREAPRE THE KOREAN NOODLES:

Finely slice the spring onion on the diagonal. Slice the root end off the bok choy and discard. Slice the stalk and leaves into 1 cm slices. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the edamame and cook for 1-2 mins. Add the bok choy and cook for a further 1-2 mins. Using half of the vermicelli noodles, place into the pan with half the spring onion, pour in the soy dressing and cook for 1-2 mins.
TO SERVE:

Spoon Korean noodles into a bowl. Top with sliced gochujang eggplant and drizzle with sesame mayo. Sprinkle over remaining spring onions.