Korean-inspired · intermediate
Doenjang Braised Eggplant And Mushroom Claypot
Hearty chunks of eggplant and king oyster mushrooms braised in a savory, umami-rich fermented soybean paste broth with garlic and chili.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a small bowl, whisk doenjang, honey, and vegetable stock until the paste dissolves completely.
- 02
Heat toasted sesame oil in a heavy claypot or deep dutch oven over medium-high heat.
- 03
Add minced garlic and ginger, sautéing for 1 minute until fragrant.
- 04
Add mushroom coins and eggplant pieces; sear for 4 minutes until lightly browned on the edges.
- 05
Pour the diluted doenjang broth into the pot, pressing vegetables down gently.
- 06
Bring to a boil, then lower heat to medium-low, cover, and braise for 10 minutes until eggplant is tender.
- 07
Remove the lid, scatter sliced green chili peppers across the top, and simmer uncovered for 3 additional minutes to reduce sauce slightly.
A LITTLE KITCHEN KNOW-HOW
Claypot Braising
Slowly simmering root or spongy vegetables in earthenware maintains steady heat, allowing deep penetration of savory broths.
Notes from the kitchen
- Ensure the doenjang paste is thoroughly dissolved in stock before adding to avoid salt pockets in the finished dish.
- Eggplants absorb liquid quickly; searing them first sets their structure so they don't break down into mush during braising.
- Original home-cooking adaptation inspired by Korean-inspired; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
