4.7 from 198 votes
Gaji Bokkeum (Stir-fried eggplants)
Gaji Bokkeum is a Korean stir-fried eggplant dish made with slender Asian eggplants and green chili peppers. The eggplants are cut into chunks, quickly stir-fried, then coated with a seasoning mix of gochujang, soy sauce, rice wine, garlic, sugar, and sesame oil, resulting in tender, seasoned vegetable bites with a mild spicy-sweet kick.
Prep Time
10 mins
Cook Time
5 mins
Servings:
4
Course:
Side Dish
Cuisine:
Korean
Ingredients
- 2 Asian eggplant slender and firm, medium size (about 6 ounces each
- 3 - 4 green chili peppers or 1/2 green pepper
- 2 tablespoons cooking oil for stir-frying
Seasoning ingredients
- 1/2 tablespoon gochujang See Note, Korean red chili pepper paste
- 1 tablespoon soy sauce
- 1 tablespoon rice wine cooking; mirim/mirin
- 1 teaspoon garlic minced
- 1 teaspoon sugar or your favorite sugar substitue
- 1 tablespoon sesame oil
- 1/2 teaspoon sesame seeds
- pinch black pepper
Instructions
- 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.
- 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.
- Add the peppers and the seasoning sauce.
- 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.
Cup of Yum
Notes
- For increased spiciness, add some Korean red chili pepper flakes (gochugaru) when stir-frying.