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4.7 from 198 votes

Gaji Bokkeum (Stir-fried eggplants)

Simple eggplant stir-fry with a spicy kick from gochujang!

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Course: Side Dish
Cuisine: Korean

Ingredients

  • 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
Seasoning ingredients
  • 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

    Cup of Yum
  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.

Notes

  • Add some gochugaru (Korean red chili pepper flakes) for extra spiciness.