The History of Miso-Glazed Eggplant Kimchi
Miso-Glazed Eggplant Kimchi is one of the most popular and flavorful Korean side dishes. It has a rich history that traces back centuries. The dish is believed to have originated in the late 17th century, during the Joseon Dynasty in Korea.
At the time, kimchi was made using a variety of vegetables and spices, including garlic, ginger, and chili pepper. However, eggplant was not a traditional ingredient in kimchi until the 1900s. This is when the miso-glazed eggplant kimchi was born.
The Origin of Miso-Glazed Eggplant Kimchi
It is believed that the miso-glazed eggplant kimchi was created by the Japanese during their occupation of Korea (1910-1945). They introduced a variety of new ingredients to the Korean diet, including miso paste. This paste was used to create a sweet and savory glaze for the eggplant, and thus, the miso-glazed eggplant kimchi was born.
The dish quickly became popular in Korea, and it was soon adopted into Korean cuisine. This popularity has continued to this day, and it is now a staple side dish in many Korean households.
Making Miso-Glazed Eggplant Kimchi at Home
Making miso-glazed eggplant kimchi at home is not difficult, and it is a great way to add flavor to your meals. The ingredients are simple and can be found at any local Korean grocery store.
To make the dish, you will need:
- 1 large eggplant
- 3 tablespoons of miso paste
- 2 tablespoons of sugar
- 2 tablespoons of sesame oil
- 1 teaspoon of garlic powder
- 1 teaspoon of ginger powder
- 1 teaspoon of chili pepper flakes (optional)
Begin by cutting the eggplant into 1/2-inch thick slices. In a small bowl, mix the miso paste with the sugar and sesame oil until it forms a thick glaze. Place the eggplant slices on a baking sheet and brush the glaze on both sides. Bake the eggplant in the oven at 350°F for 15 minutes, flipping them halfway through.
Once the eggplant is cooked, sprinkle the garlic powder, ginger powder, and chili pepper flakes (if using) on top. Serve the eggplant kimchi warm and enjoy!
Miso-Glazed Eggplant Kimchi is a flavorful and delicious Korean side dish with a rich history. It is believed to have originated in the late 17th century, during the Joseon Dynasty. The dish is believed to have been created by the Japanese during their occupation of Korea, and it has since become a popular side dish in many Korean households. Making miso-glazed eggplant kimchi at home is simple and can be a great way to add flavor to your meals.
1/4 Cup White Miso Paste
2 Tbsp Honey
1/4 Cup Mirin
2 Tbsp Sake
2 Tbsp Rice Vinegar
2 Tbsp Sesame Oil
1 Tbsp Grated Ginger
1/4 Cup Gochujang
3 Cloves Garlic, Minced
1 Tsp Grated Daikon Radish
1/4 Cup Kimchi, Chopped
1. Preheat the oven to 375°F (190°C).
2. Cut the eggplant into thick slices and arrange them on a baking sheet. Bake for 30 minutes, flipping them once halfway through.
3. While the eggplant is baking, combine the white miso paste, honey, mirin, sake, rice vinegar, sesame oil, grated ginger, gochujang, minced garlic, grated daikon radish, and chopped kimchi in a bowl. Mix until the ingredients are well combined.
4. Once the eggplant is done baking, remove it from the oven and brush the miso-kimchi mixture onto both sides of the eggplant slices.
5. Place the eggplant slices back onto the baking sheet and bake for an additional 15 minutes.
6. Serve the miso-glazed eggplant kimchi warm. Enjoy!