Gochujang-Glazed Eggplant With Fried Scallions

Loosely inspired by the Korean banchan gaji bokkeum , this recipe keeps the eggplant in large pieces and sears it over high heat, yielding beautifully cooked flesh and still-violet skin. Though gaji bokkeum is traditionally soy sauce-based, my mother uses gochujang, the fermented Korean chile paste,...