Simple eggplant stir-fry with a spicy kick from gochujang!
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 often this summer.
For this recipe, you’ll need Korean/Asian eggplants. They have tender skin and sweet flesh. Look for firm and slender eggplants with a rich purple color and shiny skin.
The eggplants are stir-fried with simple seasonings, including gochujang (Korean red chili pepper paste). It adds a nice kick to the tender eggplants. If you like it spicier, add some gochugaru (Korean red chili pepper flakes).
More eggplant recipes
Gaji Bokkeum (Stir-fried eggplants)Side Dish
- 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
- 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
- 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.