Korean Eggplant Heh with Sesame and Vinegar Marinade
Heh is a Korean vegetable side dish that transforms eggplant into a complex, deeply flavored salad through salting, frying, and marinating. Young eggplant sticks are salted to release moisture and bitterness, then pan-fried until golden and combined with julienned peppers, carrots, onions, and fresh herbs. A tangy-sweet marinade of soy sauce, vinegar, and honey binds everything together, while toasted sesame seeds add nutty depth. The dish balances crisp textures from raw vegetables against tender eggplant, creating layers of umami from soy, heat from chili, and brightness from vinegar. Best made ahead to allow flavors to meld, this versatile banchan works alongside grilled meats, rice, or as a vegetarian main. This version emphasizes the traditional Korean technique of drawing out eggplant's natural sweetness through salt-weeping before cooking, resulting in less oil absorption and superior texture compared to quick-fried versions.
Ingredients
- 1 lb young eggplant, sliced into sticks
- 5 ½ oz onion, thinly sliced
- 11 oz sweet bell pepper, julienned
- 3 ½ oz carrot, grated in long strips
- 3 cloves young garlic, minced, or 2-3 cloves mature garlic
- ⅓ whole chili pepper, fresh or frozen, finely minced
- 1 tsp coriander seed, whole
- ⅓ tsp black pepper, ground
- ⅝ oz sesame seed, wholetoasted pumpkin seed1:1none
similar nutty depth
- 3 ½ tbsp wine vinegar or apple vinegar, nonerice vinegar1:1none
milder acidity
- 2 ¾ tbsp soy sauce, nonetamari or coconut aminos1:1soygluten-freesoy-freeFull guide →
- 2 tbsp honey, none
- 4 ½ tbsp vegetable oil, 40 ml for frying, 30 ml for dressing
- fresh mixed greens, chopped, large bunch
- 1 tbsp salt, for salting eggplant
Instructions
- 1
Prepare all ingredients.
- 2
Cut elongated eggplants into thirds or short ones in half, then slice each piece into sticks about one centimeter thick, keeping the peel on one side where possible. Remove seeded centers if very soft.
- 3
Place eggplant sticks in a colander and sprinkle with salt. Mix, cover with a plate, weight it lightly, and let sit at least one hour to release moisture and bitterness.
- 4
While eggplant rests, cut bell pepper into long thin strips.
- 5
Grate carrot on a Korean grater into long strips.
- 6
Slice onion into thin rings.
- 7
Mince fresh or frozen chili pepper and garlic finely.
- 8
Chop fresh green herbs (parsley, dill).
- 9
Rinse and squeeze salted eggplant sticks, transfer to paper towels, and blot dry on both sides.
- 10
Heat oil well in a skillet over high heat. Fry eggplant in one layer, turning occasionally, until half-cooked. Transfer to a large bowl.
- 11
In the same skillet, toast coriander and black pepper for one minute.
- 12
Add minced chili pepper and onion, fry until onion softens, about one minute.
- 13
Transfer to the bowl with eggplant.
- 14
Add bell pepper and minced garlic to the bowl.
- 15
Add carrots and chopped herbs.
- 16
In the same skillet, toast sesame seeds for one and a half minutes until fragrant, then add to the bowl.
- 17
In a separate container, whisk together honey, soy sauce, and vinegar until homogeneous.
- 18
Pour marinade over vegetables, add remaining vegetable oil, and mix well.
- 19
Press ingredients down with a spoon, cover with a plate, and refrigerate at least one hour before serving. Flavor deepens the longer it sits.
Tips
Salt eggplant thoroughly and weight it for a full hour minimum. This removes moisture and bitter compounds, preventing soggy salad and reducing oil absorption during frying. Proper drainage is essential for crisp texture.
Toast sesame seeds separately in the hot pan until fragrant and nutty-smelling. Adding them at the end prevents them from absorbing excess moisture during refrigeration and maintains their crunchy texture.
Marinate in the refrigerator at least one hour, but preferably overnight. The flavors intensify significantly as vegetables soften and absorb the vinegar-soy-honey marinade, developing deeper umami.
Good to Know
Covered in the refrigerator up to 5 days. Flavor continues developing over the first two days.
Prepare fully up to two days in advance. Assemble all components except sesame seeds and marinade; toast sesame and combine marinade fresh to preserve texture.
Serve chilled or at room temperature as a banchan alongside grilled meat, rice, or potatoes. Works as a vegetarian main or light appetizer.
Common Mistakes
Skip the salting step to avoid mushy, oil-logged eggplant that tastes bitter and absorbs excess grease during frying.
Undercook eggplant during the frying step to avoid overly soft texture that falls apart when mixed with other vegetables.
Substitutions
Gluten-Free Swaps
General Alternatives
similar nutty depth
FAQ
Can I use regular mature eggplant instead of young eggplant?
Yes, but mature eggplant has larger seeds and tougher skin. Remove seedier centers as instructed, peel if desired, and extend the salting time to 90 minutes to ensure adequate moisture release and bitterness reduction.
How long does heh keep in the refrigerator?
Properly stored in an airtight container, heh keeps up to five days. Flavor actually improves for the first two days as vegetables absorb marinade. After five days, vegetables become very soft and the marinade may separate.
Can I make heh without refrigeration time or serve it warm?
The minimum one-hour refrigeration allows flavors to blend properly, but you cannot skip it entirely. Heh is traditionally served chilled or at room temperature, not warm. Serving immediately results in flat, under-developed flavor.