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
Instructions
- 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.
Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!
