Appetizer

Crispy Rice Cake & Charred Eggplant Stack with Gochugaru Aioli & Fermented Black Bean Oil

Name: Crispy Rice Cake & Charred Eggplant Stack with Gochugaru Aioli & Fermented Black Bean Oil
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 4 rice cakes (thin Korean variety, halved diagonally); 1 medium eggplant, sliced ¼-inch lengthwise; 3 tbsp neutral oil (divided); 2 garlic cloves, minced; 1 tbsp gochugaru; ¼ cup neutral oil; 1 egg yolk; ½ tsp dijon mustard; 2 tbsp tauco (Indonesian fermented black soybean paste); 2 tbsp sesame oil; 3 garlic cloves, thinly sliced; 1 tsp black sesame seeds; fine sea salt; white sesame seeds; microgreens (optional garnish)

Thin, crispy pan-fried rice cakes layered with silky charred eggplant, topped with a quenelle of gochugaru aioli and drizzled with an earthy fermented black bean (tauco) oil infused with burnt garlic and sesame. A sophisticated, technique-forward starter that's entirely Korean in spirit but plated with refinement.

765cal per serving 7gprotein 34gcarbs 69gfat 12min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this