Gaji Bokkeum (Stir-fried Eggplant Side Dish)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4
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Course
Side Dish
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Cuisine
Vegetarian
Gaji Bokkeum (Stir-fried Eggplant Side Dish)
Description
This Gaji Bokkeum recipe layers the flavors of thinly sliced Korean eggplant, onion, green chili peppers, garlic, and ginger through quick stir-frying. The eggplants are sliced lengthwise and diagonally to create tender, bite-sized pieces that cook evenly. Onions, garlic, and ginger are stir-fried first to release their fragrant aromas before adding the eggplant to begin softening.
A sauce made from soy sauce, cooking rice wine, and plum syrup (or sugar) is introduced to coat the vegetables, imparting a balanced sweet and savory flavor with a mild tanginess from the rice wine. The green chili peppers add a slight heat and brightness. The dish is finished by drizzling sesame oil for nuttiness and sprinkling toasted sesame seeds for texture.
This stir-fried eggplant works well as a flavorful side dish accompanying rice and other Korean dishes. Its tender yet firm texture and interplay of savory, sweet, umami, and spice elements make it versatile for many meal contexts.
Ingredients
- 1 Korean eggplant gaji (or 2 small), about 8 ounces, medium size
- 1/2 onion medium
- 2 green chili peppers small
- 2 garlic thinly sliced, cloves
- 1 ginger cut into short matchsticks, small thumb size
- neutral cooking oil generic cooking oil
Seasoning
- 1 tablespoon soy sauce
- 1 tablespoon cooking rice wine also known as matsul, mirim, or mirin
- 1 tablespoon plum syrup or 1 teaspoon sugar, oligodang or maesilcheong
- Pinch salt
- Pinch black pepper
- 1/2 tablespoon sesame oil
- 1/2 teaspoon sesame seeds
Instructions
- Cut the eggplants lengthwise in halves. Then cut diagonally into about 1/4-inch thick slices. Thinly slice the onion, and slice the chili peppers diagonally. Mix the soy sauce, rice wine, and corn syrup (or sugar) in a small ball.
- Heat a pan with 1 tablespoon of cooking oil over medium high heat. Add the onion, garlic, and ginger, and stir-fry until fragrant. Add the eggplants and stir-fry, for a minute or two until they start to soften.
- Stir in the sauce mix, and then add the peppers.
- Continue to stir-fry until the eggplants are well coated with the seasoning and the chili peppers are slightly wilted. Season with salt and pepper to taste. Turn the heat off. Drizzle the sesame oil over and mix well again. Sprinkle with the sesame seeds to serve.
User Reviews
Overall Rating
5
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