(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.
Gaji Bokkeum (Stir-fried eggplants)
Eggplants are stir fried with simple seasonings! Gochujang (Korean red pepper paste) adds a nice kick to the tender eggplants.
Servings: 4
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
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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.
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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.
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Add all the remaining ingredients.
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Continue to stir-fry until the eggplants are well coated with the seasonings and the pepper is slightly wilted.
This is one of my favorite ways to eat eggplant!
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!
Looks really really good!