Bulgogi Style Eggplant
Ingredients
- ¼ medium onion, finely chopped (about ⅓ cup)
- 3 garlic cloves, finely chopped
- 1 scallion, chopped
- ¼ cup rice syrup or 2 Tbsp. sugar
- 1 Tbsp. soy sauce
- 2 tsp. gochugaru (coarse Korean hot pepper flakes)
- 1 tsp. toasted sesame oil
- 1 Tbsp. plus ½ tsp. kosher salt
- 1 lb. eggplants (preferably Korean)
- 1 Tbsp. vegetable oil
- 1 tsp. toasted sesame seeds
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