Dinner
Gochujang and Honey Moussaka
A Greek-Korean family showpiece, a classic Greek moussaka of layered aubergine and spiced beef rebuilt with gochujang and honey in the meat sauce so the Korean fermented chilli sweetness and the Greek béchamel comfort tradition produce a baked dish where the sweet heat is structurally present beneath the golden custard top.
$6
30 minsPrep
1 hr 10 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
580Calories
38gProtein
32gFat
38gCarbs
12gSugar
6gFiber
720mgSodium
148mgChol
0gSat Fat
Goes well with
Greek Mythos Beer
local
Korean Barley Tea (Boricha)
international
High Protein
fusion-kitchen
Instructions
1
Prep
Slice 3 large aubergines into 1cm rounds. Finely dice 2 large onions and finely grate 4 garlic cloves. Measure gochujang, honey, tomato paste, canned tomatoes, spices, soy sauce. For béchamel: measure butter, flour, warm milk, egg yolks, grated cheese, nutmeg, salt, pepper.
2
Roast
Preheat oven to 200°C. Brush aubergine slices with olive oil on both sides, season with salt. Arrange on baking trays. Roast 20–22 minutes until golden and completely tender. Remove and set aside. Reduce oven to 180°C.
3
Build 1
Heat neutral oil in a large pan over medium-high. Add diced onion, cook 7–8 minutes until deep golden. Add garlic, stir 1 minute. Add 900g beef mince, cook 8 minutes breaking up until browned and dry.
4
Build 2
Add gochujang, honey, and tomato paste to the meat. Stir 2 minutes until paste darkens. Add chopped tomatoes, cinnamon, allspice, soy sauce, and salt. Simmer uncovered 12–15 minutes until thick and dry. Set aside.
5
Simmer
Melt 60g butter in a saucepan over medium heat. Add 60g flour, stir 2 minutes. Gradually whisk in 600ml warm milk until smooth. Stir 4–5 minutes until thickened. Remove from heat. Whisk in egg yolks, cheese, nutmeg, salt, and white pepper.
6
Bake
Layer half the roasted aubergine in a deep baking dish. Spread all meat sauce evenly over. Layer remaining aubergine, then pour béchamel over top and spread evenly. Bake 35–40 minutes until deep golden and set.
7
Rest and plate
Remove moussaka from oven and rest 10 minutes—essential for clean slices. Cut into portions and serve warm, with the golden custard top and layered filling visible.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large aubergines
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp fine sea salt
- 450g450g beef mince
- 1 tbsp1 tbsp neutral oil
- 11 large onions
- 2 cloves2 cloves garlic
- 1 1/2 tbsp1 1/2 tbsp gochujang
- 1 tbsp1 tbsp honey
- 1 tbsp1 tbsp tomato paste
- 200g200g canned chopped tomatoes
- 1/4 tsp1/4 tsp ground cinnamon
- 1/4 tsp1/4 tsp ground allspice
- 3/4 tbsp3/4 tbsp soy sauce
- 1/2 tsp1/2 tsp fine sea salt
- 30g30g unsalted butter
- 30g30g plain flour
- 300ml300ml whole milk
- 11 large egg yolks
- 30g30g parmesan
- 1/4 tsp1/4 tsp ground nutmeg
- 1/4 tsp1/4 tsp fine sea salt
- 1/4 tsp1/4 tsp white pepper
