Roasted Gochujang Eggplant (Savory Crème Brûlée Style)

A silky, caramelized eggplant dish with Korean flavors that mimics the texture and presentation of crème brûlée

13 ingredients•Prep: 15 mins•Cook: 30 mins
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hwoo.lee•

August 15, 2025

Ingredients (13)

Eggplant Base

Gochujang Glaze

Caramelized Top

Instructions

Prepare the Eggplant

  1. Preheat oven to 425 °F

  2. Cut eggplants (2 large) in half lengthwise and score flesh in crosshatch pattern. Brush with olive oil (3 Tbsp) and season generously with salt (to taste). Roast cut-side up for 25-30 minutes until flesh is tender

Make Gochujang Glaze

  1. Whisk together gochujang (2 Tbsp), maple syrup (2 Tbsp), soy sauce (1 Tbsp), rice vinegar (1 Tbsp), and sesame oil (1 Tbsp).

  2. Add minced garlic (2 cloves) and ginger (1 tsp), and mix until smooth.

Create the "Crème Brûlée" Effect

  1. Remove eggplant from oven and let cool slightly. Brush flesh generously with gochujang glaze.

  2. Mix brown sugar (2 Tbsp) with sesame seeds (1 Tbsp). Sprinkle sugar mixture evenly over glazed eggplant.

  3. Use kitchen torch to caramelize sugar until golden and bubbling.

    Alternatively, place under broiler for 2-3 minutes watching carefully

Serving

  1. Let cool for 5 minutes to allow sugar to harden.

  2. Sprinkle with flaky sea salt. Garnish with sliced green onions and cilantro.

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