Gaji Bokkeum (Stir-fried Eggplant Side Dish)

Gaji Bokkeum (Stir-fried eggplant)

Are you enjoying summer’s bountiful vegetables? In the summertime, Korean tables are full of vegetable side dishes. I’m growing cucumbers (oi, 오이) , zucchini (hobak, 호박), eggplants (gaji, 가지),  perilla leaves (kkaennip, 깻잎), chili peppers, tomatoes, and garlic chives (buchu, 부추). I also go to the farmers’ market quite often, so there has been no shortage of summer vegetables in my house. Here’s one of my go-to, quick summer side dish made with eggplant!

You will need slender Korean/Asian eggplants for this recipe. They have tender skin and sweet flesh.

Gaji Bokkeum (Stir-fried eggplant)

There’s another stir-fried eggplant side dish (gaji bokkeum, 가지볶음) on the blog. That one uses gochujang (Korean red chili pepper paste), so it’s a bit spicy. This is a mild version seasoned with soy sauce. You can use a little bit of oyster sauce too if you have it. It will add another layer to the flavors.

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