Colm O'Gorman's Korean stir-fried aubergine

Method

1. Wash the aubergines and remove the stalks. Slice them in half lengthways and then into quarters, before cutting them into large chunks, about 5-6 cm long is perfect.

2. Wash the chillies before deseeding and roughly chopping them. Peel and grate the garlic. Wash the spring onions and chop the white sections, setting aside the greener stalks for now.

3. Pop the grated garlic, gochujang, soy sauce, rice wine, sugar and toasted sesame oil into a bowl and stir to combine.

4. Heat another tablespoon of sesame oil in a wok over a high heat. When the oil just begins to smoke, reduce the heat to medium and add the aubergine. Str fry for three to four minutes until the aubergine begins to soften and brown. Add the chopped chilli and stir fry for another two to three minutes.

5. Next, add the sauce, stir frying constantly to ensure that the aubergine is well coated. Continue to cook until the aubergine is soft and cooked through and glazed in the sticky sauce. If the wok begins to dry out as you cook, add a splash of water. Once the aubergine is cooked through, taste and add more seasoning if required.

6. Finally, thinly slice the remaining spring onion, I like to cut them into long strips on the diagonal as I love how that looks. Serve the aubergine on a warm platter with lots of fresh spring onion scattered across the top.