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Grilled Eggplant & Bok Choy w/ Korean BBQ Sauce

This thin Korean barbecue sauce has a hint of spice mixed with sweetness and works as a great sauce for stir-fries as well!
4.94 from 16 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner
Cuisine Asian, Korean
Servings 4
Calories 501 kcal


  • 4 tbsp olive oil
  • 2 garlic cloves minced
  • 1 small serrano chile with seeds minced
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar packed
  • 3 tbsp rice vinegar or apple cider vinegar
  • 3 tbsp water
  • 1 tbsp sesame oil
  • 1 large head of bok choy washed and leaves separated
  • 1 large eggplant thinly sliced
  • salt and pepper to taste
  • 2 green onions chopped
  • 2 cups cooked rice
  • 2 cooked chicken breasts optional


  • In a medium saucepan, heat 1 tbsp olive oil over medium heat and sauté the garlic and serrano until soft (about 3 minutes).
  • Add the soy sauce, brown sugar, vinegar and water and bring to a boil, stirring frequently.
  • Reduce the heat to low, add the sesame oil and stir to combine. Set aside and keep warm.
  • Heat the grill to medium-high heat. Brush the eggplant slices with olive oil and season with salt and pepper.
  • Grill the eggplant until soft (about 3-4 minutes per side).
  • Meanwhile, heat 1 tbsp olive oil over medium heat in a large sauté pan. Add the bok choy and 2 tbsp of the barbecue sauce. Stir-fry until wilted (about 3 minutes).
  • Chop the eggplant into bite-sized pieces, then combine with the bok choy.
  • Serve over rice with extra barbecue sauce and chicken (if desired).


Calories: 501kcalCarbohydrates: 49gProtein: 31gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 60mgSodium: 1424mgPotassium: 1087mgFiber: 6gSugar: 20gVitamin A: 9498IUVitamin C: 99mgCalcium: 273mgIron: 4mg
Keyword bbq, bok choy, brown sugar, eggplant, grilled, soy sauce
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