Gaji Bokkeum (Stir-fried Eggplants)

stir-fried eggplants

(updated August 2014)

While summer eggplants are still abundant, I wanted to share this very easy but flavorful side dish. Thanks to my container garden, I’ve been enjoying this dish quite a bit this summer. Previously I posted another one of my favorite eggplant recipes called gaji namul, which is a steamed eggplant side dish. Here, the eggplants are stir fried with simple seasonings, and the gochujang (Korean red pepper paste) adds a nice kick to the tender eggplants.

Ingredients:
2 medium size Asian eggplants (slender and firm)
3 – 4 green chili peppers (or 1/2 green pepper)
2 tablespoons canola or vegetable oil
1/2 tablespoon Korean red chili pepper paste (gochujang)
1 tablespoon soy sauce
1 tablespoon rice wine (or mirin)
1 teaspoon minced garlic
1 teaspoon sugar
1 tablespoon sesame oil
1/2 teaspoon sesame seeds
pinch pepper

Cut the eggplants lengthwise in halves. Then cut crosswise into about 1/2-inch thick chunks. Cut the pepper into about 1-inch long pieces.

 

Heat a pan with the oil over medium high heat. Stir fry the eggplants quickly, about a minute or until the outside starts to soften.

 

Add all the remaining ingredients.

 

 

Continue to stir-fry until the eggplants are well coated with the seasonings and the pepper is slightly wilted.

 

 

gaji bokkeum

Comments

  1. Yum, I just made this tonight and it was delicious. My Korean husband loved it too! Thanks for posting this great recipe!

  2. Anonymous – That’s great! Glad you and your husband liked it. Thanks for taking the time to give me a feedback.

  3. This sounds amazing! My husband’s favorite food is eggplant. Can’t wait to give it a try.

  4. Thank you, Danielle! Hope you and your husband enjoy it as much as we do.

  5. I use Gochujang a lot but this is Japanese brand that I’m not sure if spicy level is same as Korean one, but it works for me since I can’t eat too spicy. I’m going to make this soon!! I can’t add pepper, so either just eggplants or… can I add pork? Or does it make totally wrong dish. =P I’m trying to make it “main” course since my husband needs meat. Heheh.

  6. I love eggplant, but I have never grown it. I think I’ll try to grow some next year!

    This is one of my favorite ways to eat eggplant!

  7. Nami – Of course you can add pork and make it a main dish. The amount of gochujang in this recipe does not make it really spicy, but I am curious how the Japanese brand gochujang is. Thanks for stopping by!

    Andrea – My eggplants have done pretty well this year even with the extreme heat wave we had this summer. But they seem to do better with lots of water and cooler weather. Thanks for visiting!

  8. just wanted to say thanks a lot for maintaining this blog. i live far away from my mom and don’t really cook korean food that often so it’s nice to have recipes instead of bugging my mom over the phone. she wholly encourages me to eat more korean! i’m trying to widen my culinary horizons from just rice and store-bought banchan. 🙂

  9. Thank you, Jane! I am sure your mom love those phone calls from you, but I am glad to be part of your learning Korean cooking.

  10. This looks so spicy and delicious. I love spicy food and have a big tub of gochujang in the fridge. I use it for lots of dishes including fried rice 🙂

  11. Thank you, Biren!

  12. we all love eggplants around here and a new cooking idea is always welcomed.
    Looks really really good!

  13. Thank you, Roxana!

  14. Thanks for recipe. Made it yesterday and I must say it tasted even better today

  15. Just wanted you to know that your recipe is being included in a eggplant collection today on Simple Living and Eating.

  16. Dear HYOSUN RO, This was easy, as you said, and tasty. Did it for a music concert and it was liked by my companion, as something to put on chips. She was happy the eggplant wasn’t mushy and I was happy. Just made it again with some additions, like chopped Fennel and it is very nice. Thanks for replying to comments and leaving this nice recipe for us to use…

    • Hi Ken – I’m so glad to hear it turned out well for you. Great to hear it works well with chips. I should try it. Chopped fennel sounds great too. Nice idea! Thanks for coming by and letting me know!! Cheers!

  17. Emily Jang says:

    This was soooo delicious!! I usually don’t like eggplant banchan but I wanted to try it because the picture made it look so delicious. I LOVED it. It was perfectly spiced and flavorful and the eggplant was soft and tender, not chewy or watery. Thank you so much for the recipe 🙂

    • Awesome – another eggplant lover was born! Thanks for the feedback, Emily! Happy Korean cooking!

  18. Delicious! I made this tonight along with the potato pancakes from this site and topped them with purchased bulgogi. So easy and sooooo good. I have tagged all your recipes. I can’t wait to try more.

  19. What a wonderful recipe! I made leftovers into a cold salad, with mango, avocado, stir-fried tofu and a little extra korean chili powder. It was a delicious addition to our picnic. Thank you for sharing your home-cooked Korean recipes!