Korean Eggplant Salad

This is a Korean eggplant salad which I made from the abundance of eggplants in my kitchen currently. Using a similar recipe for Korean cucumber salad, I whipped up this spicy eggplant side dish in 15 minutes. I used the microwave to cook the eggplants for 3 minutes first, then added the cooked eggplants to a large salad bowl to mix with seasonings. Sounds so simple right?

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Korean Eggplant Salad Recipe
This is certainly a very easy side dish (“banchan” in Korean) to put on the dining table. And it goes well with a Chinese meal too, not just Korean, and they can be added as a grain bowl or salad topping.

Taiwanese Eggplant Salad Recipe
For this recipe, I used Taiwanese eggplants (pic taken last year at a Taipei wet market) which is currently in season. The variety of eggplants does not affect the taste, just that with the thin & longish Taiwanese eggplants, I have the choice of cutting them to cylindrical logs like I did when I shot this recipe. For the thicker local eggplants, you probably have to halve the eggplants lengthwise first before cutting them to smaller sections.

Korean Eggplant Salad Recipe
This is where I start from. First cook the eggplants (I used the microwave oven): check out this tutorial for three ways to cook eggplants to ‘lock-in’ their rich purple colour. Add cooked eggplants to a large salad bowl. Then add soy sauce, sesame oil, sesame seeds, onions & spring onions, garlic, black pepper, Korean chilli powder (guchuhura) and paprika/cayenne pepper. Toss the salad so that they are well mixed. You can then tweak this recipe by adding more chilli, sesame oil, or salt, and even substitute the chilli powder with gochujang. On lazy days, I substitute the minced garlic and chopped onions with garlic & onion powder respectively.

Korean Eggplant Salad Recipe

This dish can be served at room temperature or chilled. Tweak the seasonings to your preference (example, more or less spicy & salty). Leftovers can be chilled overnight and consumed by the next day.


  • 200 grams eggplant
  • 1 1/2 tbsp light soy sauce
  • 2 tbsp sesame oil
  • 3/4 tbsp gochugaru (Korean chilli powder) to taste
  • 1/2 tsp paprika or cayenne pepper powder for extra heat; to taste
  • 2 cloves garlic minced (or 1 tsp garlic powder)
  • 2 tbsp chopped onions
  • 2 tbsp chopped spring onion
  • 1/2 tbsp toasted sesame seeds
  • salt to taste; only if needed
  • freshly cracked black pepper to taste


  1. Cook the eggplants using either the microwave, boiling or steaming method. View this tutorial for more details. Set aside.
  2. Season eggplants and serve. In a large bowl, add the rest of the ingredients. Stir to coat evenly and season to taste. This side dish can be served immediately at room temperature or chilled.