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Picture of Bulgogi-Style Eggplant
south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 547 kcal 27 %
  • Fat 21 g 32 %
  • Saturated 2 g 10 %
  • Carbs 90 g 30 %
  • Fiber 16 g 62 %
  • Protein 8 g 16 %
  • Cholesterol 0 mg 0 %
  • Sodium 1517 mg 63 %
  • Calcium 194 mg 19 %
  • Magnesium 114 mg 27 %
  • Potassium 1454 mg 31 %
  • Iron 2 mg 13 %
  • Zinc 3 mg 23 %
  • Phosphorus 191 mg 27 %
  • Vitamin A 14 µg 2 %
  • Vitamin C 28 mg 31 %
  • Thiamin (B1) 0 mg 26 %
  • Riboflavin (B2) 1 mg 95 %
  • Niacin (B3) 4 mg 24 %
  • Vitamin B6 1 mg 49 %
  • Folate equivalent (total) 125 µg 31 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 5 mg 31 %
  • Vitamin K 46 µg 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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