Korean•quick
Gaji Bokkeum (Stir-fried eggplants)
Simple eggplant stir-fry with a spicy kick from gochujang!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium size Asian eggplants (about 6 ounces each) (slender and firm)
- 3 - 4 green chili peppers (or 1/2 green pepper)
- 2 tablespoons cooking oil for stir-frying
- 1/2 tablespoon gochujang (Korean red chili pepper paste) (See Note)
- 1 tablespoon soy sauce
- 1 tablespoon cooking rice wine (mirim/mirin)
- 1 teaspoon minced garlic
- 1 teaspoon sugar (or your favorite sugar substitue)
- 1 tablespoon sesame oil
- 1/2 teaspoon sesame seeds
- pinch pepper
Instructions
- 1
Cut the eggplants in half lengthwise. Then cut crosswise into about 1/2-inch thick chunks. Cut the peppers into about 1-inch long pieces. Combine all the seasoning ingredients in a small bowl.
- 2
Heat a pan with the oil over medium high heat. Stir fry the eggplants quickly for a minute or two until the outside starts to soften.
- 3
Add the peppers and the seasoning sauce.
- 4
Continue to stir-fry until the eggplants are well coated with the seasonings and the peppers are slightly wilted. You can add a tablespoon or two water if the eggplants seem dry while stir-frying. Adjust the seasoning with salt if necessary.