Gaji Bokkeum (Stir-fried Eggplant Side Dish)
Quick, summer side dish made with eggplants!
Servings: 4
Ingredients
- 1 medium Korean/Asian eggplant gaji (or 2 small), about 8 ounces
- 1/2 medium onion
- 2 small green chili peppers
- 2 garlic cloves thinly sliced
- 1 small thumb size ginger cut into short matchsticks
- cooking oil
Seasoning
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or mirin
- 1 tablespoon corn syrup Korean oligodang, oligodang or 1 teaspoon sugar
- Pinch salt and pepper
- 1/2 tablespoon sesame oil
- 1/2 teaspoon sesame seeds
Instructions
- Cut the eggplants lengthwise in halves. Then cut diagonally into about 1/4-inch thick slices. Thinly slice the onion, and slice the chili peppers diagonally. Mix the soy sauce, rice wine, and corn syrup (or sugar) in a small ball.
- Heat a pan with 1 tablespoon of cooking oil over medium high heat. Add the onion, garlic, and ginger, and stir-fry until fragrant. Add the eggplants and stir-fry, for a minute or two until they start to soften.
- Stir in the sauce mix, and then add the peppers.
- Continue to stir-fry until the eggplants are well coated with the seasoning and the pepper is slightly wilted. Season with salt and pepper to taste. Turn the heat off. Drizzle the sesame oil over, and mix well again. Sprinkle with the sesame seeds to serve.
