Korean-style Şakşuka

Ingredients

While the original Turkish Şakşuka is typically made with eggplants, tomatoes, and peppers, this Korean-style adaptation incorporates traditional Korean ingredients such as kimchi, gochujang (Korean chili paste), and sesame oil. These additions bring a delightful kick of spice and tanginess to the dish, elevating it to a whole new level. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 medium eggplants, cubed (500g) 2 medium eggplants, cubed (500g)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 cup kimchi, chopped (200g) 1 cup kimchi, chopped (200g)
• 2 tablespoons gochujang (Korean chili paste) (30g) 2 tablespoons gochujang (Korean chili paste) (30g)
• 1 tablespoon soy sauce (15ml) 1 tablespoon soy sauce (15ml)
• 1 tablespoon sesame oil (15ml) 1 tablespoon sesame oil (15ml)
• 1 teaspoon sugar (5g) 1 teaspoon sugar (5g)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or green onions, for garnish Fresh cilantro or green onions, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 12g
• Protein: 4g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the cubed eggplants on a baking sheet and drizzle with 1 tablespoon of vegetable oil. Season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until the eggplants are tender and slightly browned.
3. 3.
   In a large skillet, heat the remaining tablespoon of vegetable oil over medium heat. Add the sliced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
4. 4.
   Add the sliced red and green bell peppers to the skillet. Cook for 5 minutes, or until the peppers are slightly softened.
5. 5.
   Stir in the chopped kimchi, gochujang, soy sauce, sesame oil, and sugar. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. 6.
   Add the roasted eggplants to the skillet and gently mix everything together. Cook for another 5 minutes, ensuring all the ingredients are well combined.
7. 7.
   Taste and adjust the seasoning with salt and pepper if needed.
8. 8.
   Serve the Korean-style Şakşuka hot, garnished with fresh cilantro or green onions.

Treat your ingredients with care...

• Eggplants — To reduce bitterness, sprinkle salt over the cubed eggplants and let them sit for 15 minutes. Rinse and pat dry before roasting.
• Kimchi — If you prefer a milder flavor, rinse the kimchi before chopping it.

Tips & Tricks

• For an extra kick of heat, add a sprinkle of Korean red pepper flakes (gochugaru) to the dish.
• Serve the Korean-style Şakşuka with steamed rice or Korean-style noodles for a complete meal.
• Feel free to adjust the amount of gochujang according to your spice preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This dish tastes even better the next day as the flavors continue to develop.

Serving advice

Serve the Korean-style Şakşuka as a main dish accompanied by steamed rice or Korean-style noodles. It can also be enjoyed as a side dish alongside other Korean dishes.

Presentation advice

Garnish the dish with a sprinkle of sesame seeds and a few extra slices of fresh bell peppers for a pop of color. Serve it in a vibrant Korean-style bowl to enhance the visual appeal.