Side Dishes

Gochujang Ratatouille

Name: Gochujang Ratatouille
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 70 g Korean zucchini; 60 g (3 mushrooms) White button mushrooms; 70 g (½ eggplant) Eggplant; 25 g Low-sodium salami; 60 g (⅓ apple) Apple; 40 g (⅕ onion) Onion; 10 g (2 cloves) Garlic; 600 g (3 tomatoes) Tomatoes; 10 g (2 tsp) Sugar; 50 g Basil; 15 g (1 tbsp) Gochujang (Korean chili paste)

고추장 라따뚜이

A Korean twist on ratatouille: zucchini, eggplant, mushrooms, salami and apple layered over a fresh tomato-basil sauce spiked with gochujang and baked. Potassium-rich tomatoes help flush out sodium, and the salami is blanched first to remove salt.

📝 Step-by-Step Instructions

Mince the onion and garlic and sauté them, then add the tomato flesh, sugar and basil, and stir in the gochujang to make the tomato sauce.

Slice the eggplant, mushrooms, zucchini and apple, and blanch the salami.

Spread the tomato sauce in an oven dish, layer the zucchini, eggplant, mushrooms and salami on top, and bake in an oven preheated to 180°C for 30 minutes.

📊 Nutrition Facts (per serving)

62.6Calories (kcal)

7.6 gCarbs

3.1 gProtein

2.2 gFat

138.5 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.