Gaji Bokkeum (Stir-fried Eggplants)

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.

Gaji Bokkeum (Stir-fried eggplants)

4.46 from 31 votes

Servings: 4

Print Recipe

Ingredients

• 2 medium size Asian eggplants slender and firm2 medium size Asian eggplants slender and firm
• 3 - 4 green chili peppers or 1/2 green pepper3 - 4 green chili peppers or 1/2 green pepper
• 2 tablespoons canola or vegetable oil2 tablespoons canola or vegetable oil
• 1/2 tablespoon Korean red chili pepper paste gochujang1/2 tablespoon Korean red chili pepper paste gochujang
• 1 tablespoon soy sauce1 tablespoon soy sauce
• 1 tablespoon rice wine or mirin1 tablespoon rice wine or mirin
• 1 teaspoon minced garlic1 teaspoon minced garlic
• 1 teaspoon sugar1 teaspoon sugar
• 1 tablespoon sesame oil1 tablespoon sesame oil
• 1/2 teaspoon sesame seeds1/2 teaspoon sesame seeds
• pinch pepperpinch 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!