Stir-Fried Eggplant: Soft and Delicious Recipe
Tender and Flavorful Stir-Fried Eggplant (Gaji Bokkeum)
I’m making eggplant seasoned vegetables today! This is a stir-fried eggplant dish enjoyed for its tender texture. I’ve added plenty of perilla powder for a nutty, savory flavor.
Main Ingredients- 4 eggplants
- 1/4 onion
- 1 Korean cucumber pepper (or any mild green pepper)
Seasoning- 3 Tbsp oyster sauce
- 1/2 Tbsp perilla oil
- 5 Tbsp ground perilla seeds (perilla powder)
- 3 Tbsp oyster sauce
- 1/2 Tbsp perilla oil
- 5 Tbsp ground perilla seeds (perilla powder)
Cooking Instructions
Step 1
Many people dislike eggplant for its mushy texture, right? Today, we’re making a wonderfully tender yet slightly crisp stir-fried eggplant dish. Prepare 4 eggplants. Wash them thoroughly under running water, then slice them into half-moon shapes about 0.7 cm thick. Make sure to slice them a bit thick so they don’t become too soft.
Step 2
Heat a generous amount of oil in a pan. Add thinly sliced garlic and green onions. Stir-fry over medium-low heat until fragrant, creating a flavorful garlic and green onion infused oil. Be careful not to burn them; slow and steady is key for the best aroma.
Step 3
Once the aromatic oil is ready, add the thinly sliced 1/4 onion. Stir-fry until the onion becomes translucent. The natural sweetness of the onions will enhance the overall flavor of the dish.
Step 4
When the onions are lightly sautéed, add the prepared eggplant slices to the pan. Cover with a lid and let them steam for a moment. This allows the eggplant to soften slightly from its own moisture. Keep the heat at medium.
Step 5
Once the eggplant has softened, remove the lid. Gently flip the eggplant pieces to ensure even cooking. Now, add 3 tablespoons of oyster sauce and mix well, coating the eggplant evenly. The umami from the oyster sauce will elevate the taste of your stir-fried eggplant.
Step 6
Finally, add 1 Korean cucumber pepper (or a mild green pepper) that you’ve sliced. Sprinkle in 5 tablespoons of ground perilla seeds (perilla powder), which are key for that nutty richness. Drizzle in 1/2 tablespoon of perilla oil for an extra layer of aroma. Gently toss everything together until well combined. Your delicious stir-fried eggplant is ready! It’s also fantastic served over rice as a satisfying meal.
