Korean eggplant noodles–Kaji Kuksu

It’s about the best thing that could happen to a spaghetti noodle, in my opinion! Yes, this humble recipe looked rather uninspiring for me from the page of Korean Vegetarian Cooking, but I had all the ingredients and a touch of curiousity so the conditions were ripe.
My adaptation:
Cut an eggplant into 2″ long slices, then parboil for 2 minutes in boiling water till the skin begins to change colour. Remove with slotted spoon, then into the purply water add 250g or 1/2 lb of wheat noodles–I used whole wheat spaghetti. While that cooks, finely mince a clove of garlic and slice 3-4 scallions, roughly seperating the green and white parts as you slice. Heat a wok or skillet and when hot, add vegetable oil and a dribble of toasted sesame oil, for fragrance. (Cooking will take under 2 minutes in total) Immediately add the parboiled eggplants, stir, then add 3-4T of (light) soy sauce, minced garlic, and the white of the scallions. Turn off heat and add the green scallion slices, just so they heat through and turn bright green. Drain the pasta when ready, slice with kitchen scissors a few times (to make the pieces approximate the size of the eggplant slices and easier to handle with chopsticks). Gently fold in the pasta, then turn out onto a serving platter. Sprinkle with plenty of sesame seeds–I forgot that in the dish photo, but when serving I added black and pale yellow seeds for contrast. Delicious! This is my new favourite pasta dish!

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2 thoughts on “Korean eggplant noodles–Kaji Kuksu

  1. Mmm, that looks good. I’ll try it next time I buy eggplants. A sprinkle of fresh cilantro wouldn’t be bad either (not Korean but yummy)…

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