Fusion Kitchen · 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.
$
30 minsPrep
1 hr 10 minsCook
1 hr 40 minsTotal
MediumLevel
Nutrition per serving
580Calories
38gProtein
32gFat
38gCarbs
12gSugar
6gFiber
720mgSodium
148mgChol
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Instructions
1
Prep
Slice 1 large aubergine into 1cm rounds. Finely dice 0.5 large onion and finely grate 1 garlic clove. Measure gochujang, honey, tomato paste, canned tomatoes, spices, soy sauce. For béchamel: measure butter, flour, warm milk, egg yolk, 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 a single baking tray. Roast 18–20 minutes until golden and completely tender. Remove and set aside. Reduce oven to 180°C.
3
Build 1
Heat neutral oil in a medium pan over medium-high. Add diced onion, cook 6–7 minutes until deep golden. Add garlic, stir 1 minute. Add 225g beef mince, cook 6–7 minutes breaking up until browned and dry.
4
Build 2
Add gochujang, honey, and tomato paste to the meat. Stir 1–2 minutes until paste darkens. Add chopped tomatoes, cinnamon, allspice, soy sauce, and salt. Simmer uncovered 10–12 minutes until thick and dry. Set aside.
5
Simmer
Melt 15g butter in a small saucepan over medium heat. Add 15g flour, stir 2 minutes. Gradually whisk in 150ml warm milk until smooth. Stir 3–4 minutes until thickened. Remove from heat. Whisk in egg yolk, cheese, nutmeg, salt, and white pepper.
6
Bake
Layer half the roasted aubergine in a small deep baking dish (approximately 20cm × 15cm). Spread all meat sauce evenly over. Layer remaining aubergine, then pour béchamel over top and spread evenly. Bake 28–32 minutes until deep golden and set.
7
Rest and plate
Remove moussaka from oven and rest 8–10 minutes—essential for clean slices. Cut into 2 portions and serve warm, with the golden custard top and layered filling visible.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 large eggplant
- 15ml (1 tbsp) olive oil
- 0.5 tsp fine sea salt
- 225g (8 oz) beef mince
- 0.5 tbsp neutral oil
- 0.5 large onion
- 1 garlic clove
- 0.75 tbsp gochujang
- 0.5 tbsp honey
- 0.5 tbsp tomato paste
- 100g (3.5 oz / 1/4 can) canned chopped tomatoes
- 0.125 tsp ground cinnamon
- 0.06 tsp ground allspice
- 0.375 tbsp soy sauce
- 0.25 tsp fine sea salt
- 15g (0.5 oz) unsalted butter
- 15g (0.5 oz) plain flour
- 150ml (2/3 cup) whole milk
- 0.5 large egg yolk
- 15g (0.5 oz) Parmesan
- 0.06 tsp ground nutmeg
- 0.125 tsp fine sea salt
- 0.06 tsp white pepper