Gochujang-Glazed Eggplant With Fried Scallions | Eric Kim | NYT Cooking

Eric Kim is in the studio kitchen showing us how to make his Gochujang-Glazed Eggplant With Fried Scallions. It’s a recipe that holds a very special place in Eric’s heart because it’s the first one he saw really take off on social media. It’s the one that people tag him in the most when they make it - and knowing that people made it and loved it is his favorite thing about it.
Get the recipe: nyti.ms/3ApH3w3
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).

[@vu_wave]

Eric has such a genuine and passionate approach to cooking. It’s so refreshing. We love trying every one of his recipes!

[@sualuale]

Eric is one of my favorite food accounts I follow on IG! Such a great storyteller.

[@EastSider48215]

The timing of this video is perfect. I am making this tomorrow and I was hoping I would make it right. Now I’m feeling confident that this is going to turn out well.

[@meganauur7336]

Would love to watch Eric review diffrent kinds of gochujang. Loving his easy midweek recipies!!!

[@Jasmine_breeze]

You teach brilliantly. a restaurant-like dish presented in such a way that everything is doable for me. I happen to have eggplants and will make these recipe. Thank you! 😊

[@meliiiii119]

This has quickly become one of my favorite recipes. Thank you, Eric!

[@johndawson2352]

We made this dish yesterday and it turned out beautiful! Adding it to the repertoire. We decided to use globe eggplants cut in quarters, going for maximum crispy fried surface. This and your miso mushroom pasta are dishes that keep coming up in conversation!

[@ChelseaLyons]

any time I can find fresh asian eggplants (like this time of year in the US), I make this dish. it comes together quickly and really lets the eggplant shine! it's a great veggie main over rice. I've also tossed in 1/4c of browned ground pork with the sauce and eggplants at the end, and we always sprinkle with toasted sesame seeds :) thanks, Eric, for sharing your family recipes with us!

[@Lillkatzino]

This video was so sweet. Thanks Eric for sharing this recipe and showing us how its done!

[@gwenmcm]

love to see more plant based recipes!

[@strohhut_tufi]

Great. I love eggplants and have a lot of gochujang sitting in my fridge.

[@maunarose]

And I love you! Your recipes make me and my family nourished and so happy

[@hansquintos701]

I tried cooking this at home for dinner and OMG my parents loved this! A weird combo we do is to pair this with fried eggs. hahahaha

[@Playwiththaticecream]

super love watching eric's videos. pls give us more :)

[@arwynanne]

Can't wait to try this and also love Eric's presenting and overall personality!

[@vallifeldman4088]

wish he would speak more clearly.

[@msyentah]

Can't wait to try this. Your love of cooking shines through.

[@MilletteKish]

Thank goodness NY Times Cooking hired Eric. this recipe is so incredible and that glazed sauce is fantastic. It will be a lifetime creation.

[@KOREAMOM]

Wow!! It really looks so good. And I also love eggplant. 특별히 여름가지냉국♡ It must go well with hot rice 🍚 😋

[@pugsley9618]

I made this tonight for my picky family and they loved it!

[@BelleLopez312]

❣️ Simply Exciting! I'm cooking it tomorrow. 🤤

[@hannahchapman556]

I don’t even like eggplant but Eric can convince me to make anything!!

[@daniel6678]

this looks so good omg

[@paayalzaveri7231]

love this recipe so much!

[@dianeschuller]

I made this for dinner last night. It was delicious!

[@dasclucas]

ok eric you're my favorite. loved this recipe!

[@calebbishop8820]

Yum! I'm gonna this tomorrow. I love Eric, seems like a cool guy with a passion for food!

[@volleyballbabe1114]

cannot wait to make this!!! ❤️

[@leezeesoo]

Great recipe! I can see myself having this one with a bowl of rice for dinner tomorrow 😆

[@jackbeven1362]

Can’t wait for your cookbook Eric !!!

[@Sam-eq9qi]

love you eric!!

[@kathyerickson9402]

Oooh! Love the idea of using it with zucchini as well.

[@megancattel]

The fried green onions are bangin. Amazing recipe!

[@HwansooSuh]

I tried this at home and it was very enjoyable. The glaze is quite salty. I recommend having some rice together with this dish, as Mr. Kim is doing in the video.

[@Keiaradise]

Making this tomorrow!

[@carolynfergus-callahan4194]

Officially on my list

[@imalec]

I happen to have eggplant, thanks for inspiration!

[@carolirae]

This eggplant is delicious and the left over scallion oil is a an incredible bonus

[@peggymiller8684]

Your food always looks so delicious!

[@tatertot6758]

Was thinking about eggplant in spicy Szechuan sauce the other day. Different, but I really appreciate this.

[@jmnindfw]

I make essentially the same glaze for grilling salmon. It is delicious.

[@faredsharudden]

He is so cute i am in love with him

[@saraatppkdotpt8140]

Really nice recipe 👍

[@christinep327]

Oooh... that sauce sounds incredible! I've got some zucchini fresh from the garden I'd like to try it on. Thanks much!

[@momusic14]

“It looks like a little hat.” 😂 ♥️

[@CROOKNYC]

YO ERIC I MADE THIS SHIT LAST WEEK BEFORE THE VIDEO EVEN DROPPED AND THAT SHIT WAS GAS ⛽️ ⛽️⛽️YOU WENT CRAZY WITH THIS ONE CHIEF 🍆🌶🍆🌶 EVERYONE SHOULD MAKE THIS.

[@e.t.4824]

what humility and modesty...

[@itsgoingtobeok-justbreathe4808]

i'm a fan of Eric

[@bingboyify]

he is so cute!

[@bondyaliano]

I'm very picky about eggplant dishes. I mean I'm Asian & I've tried so many different eggplant recipes, they are either quite delicious or just terrible. This one looks really good tho, can't wait to try it tomorrow~

[@streetfoodandcookingfoodpr8295]

Nice

[@TheBLGL]

I’m making this but switching out (at least some, if not all) the soy with fish sauce. 😋 I’m sure it’s delish either way, but I might throw a little maggi on top, too, just to add that soy flavor. We’ll see. The thin eggplants are sooo much better than the globe eggplants, too, he’s so right about that.

[@lolalee7071]

🙏🙏🙏

[@getrealnow73]

you ar my new food HERO

[@radishriot]

MORE ERIC KIM!!!!!!!!

[@kyliewirth5839]

you are so cute and fun to watch!!

[@HeathenChannel]

This looks fucking incredible

[@peterflom6878]

This is delicious I have made it a few times. But my scallions never get that crispy. I am not sure why.

[@ceminci7275]

Love to watch the recipes with ingredients that i have no chance to find

[@altruisticdreamer]

Is no one going to talk about how big that garlic clove is at 1:54 ?

[@mattheology]

ERIC IS SO CUTE

[@sesshin]

Looks great! Wish you would've shown how to cut the scallions though.

[@tallky]

Try using a knife.

[@forunlawfulcar-nalknowledg1081]

Scallion cutter.

[@fabiolemes3395]

HE IS SOOOOO HUMAN! Sounds weird but he is my kind of people.

[@charleshorton2028]

1:52 That is a massive garlic clove

[@devoue277]

i do the hand-on-the-waist thing while cooking too and i can't control it hafdskjh

[@balding37]

What kind of pan is this?

[@josephmarciano4761]

Olive oil? Would Peanut/Rice Bran/Canola oil be more traditional?

[@CH-qd2vz]

Any guess on the measurements for those who don’t have a subscription to nytimes cooking?

[@pretzelsfan]

earnest eric

[@TheGrrranimal]

Cutest man alive.

[@jackief9865]

little in love with u :)

[@bnara1975]

Who are the three curmudgeons who gave Eric a thumbs down?

[@joeflorentin745]

would have been nice if the zucchini was actually colored

[@allanrodriguez3156]

I don't like eggplant. I liked you

[@jakeMontejo3272]

That was a giant garlic clove. Looked more like ginger

[@vmurt]

Great presenter but tried this recipe and it was just ok IMO.

[@vmurt]

Actually changed my mind (had just tasted it but now had my full dinner) - it was very good. Only thing is, I let the eggplants steam a bit at the end in the sauce with the lid on so that they were fully soft & cooked through.

[@Joseph-ht5xc]

Is he single 👀

[@vsupernova]

Is it pronounced 고추장? Or just straight up 양아치?! I don't even know anymore, bro

[@vsupernova]

Translation (for all non-Hangul readers): 對絲毫吃飯！

[@hugomorrison1200]

*The reality of the rich and the poor is this: the rich invest their money and spend what is left. The poor spend their money and invest what is left"*

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Without doubt crypto is so money making

[@ericoakland2837]

This is the kind of information that we don’t get from most youtubers..

[@charlesmanson7066]

@@sophiasmith1618 I could invest in Crypto but always got confused by it’s volatility in nature

[@elizbethrose7461]

@@charlesmanson7066 That won't bother you if you trade with a professional like Mr Michael Robert.

[@Petruscaceres]

Obnoxious