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 namul (Steamed eggplant side dish)
Gaji bokkeum (Stir-fried eggplants)
Gaji hobak muchim (Grilled eggplant and zucchini)
Gaji mari (egg plant rolls)
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 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
Seasoning ingredients
- 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
Instructions
- 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.
