Eggplant galbi is a plant-based twist on a Korean classic, wrapping tender eggplant around hearty king oyster mushrooms. Marinated in a savory-sweet soy-based sauce enriched with shiitake mushroom broth, then oven-baked to perfection, it delivers deep umami flavor in every bite—an elegant and satisfying vegetarian alternative to traditional galbi.

Try this recipe from W Table.

Ingredients

  • 4 Eggplants
  • 5 or 6 king oyster mushroom
  • 2 stalks green onions
  • Sesame seeds
  • 4 or 5 rehydrated dried shiitake mushrooms (Rehydrate by soaking in water overnight)
  • 3 tablespoons cooking oil

Seasoning

  • 6 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon rice syrup
  • 1 tablespoon seasoned rice wine
  • 1 tablespoon minced garlic
  • 2 tablespoons sesame oil
  • Pinch of black pepper

(serves 4)

Instructions

Slice the eggplant into thick pieces, then score one side in a crisscross pattern. Cut the king oyster mushrooms into four pieces lengthwise.

Microwave the eggplant slices for 3 minutes.

Thinly slice the rehydrated shiitake mushrooms.

Mix the seasoning ingredients with 1 cup of the water the shiitake mushrooms soaked in. Add shiitake mushroom slices to the sauce.

Wrap the microwaved eggplant slices around king oyster mushroom slices. Pour the sauce evenly and let sit for 30 minutes.

Spread cooking oil over the eggplants.

Bake in an oven at 200 degrees Celsius for 40 minutes.

[Source: W table]

(Gaji galbi, eggplant ribs, braised eggplant with galbi sauce, Korean-style eggplant and beef ribs, spicy galbi-style eggplant)