Spicy and Sweet Stir-Fried Eggplant (Gaji Bokkeum)
Stir-Fried Eggplant
When you don’t have much appetite, try making this simple, spicy, and savory stir-fried eggplant! It’s a delicious dish that perfectly complements rice.
Main Ingredients- 3 eggplants (medium size)
- 4 Korean green chilies (adjust to your spice preference)
Seasoning Ingredients- 1/2 soju cup soy sauce (approx. 40-50ml)
- 1/2 soju cup corn syrup or rice syrup (approx. 40-50ml, adjust sweetness)
- 1/3 soju cup cooking oil (approx. 30-40ml)
- 1 tbsp gochugaru (Korean chili flakes, approx. 10g)
- 1 tbsp minced garlic (approx. 10g)
- 1 pinch of salt (add more to taste)
- 1/2 tbsp toasted sesame seeds
- 1/2 soju cup soy sauce (approx. 40-50ml)
- 1/2 soju cup corn syrup or rice syrup (approx. 40-50ml, adjust sweetness)
- 1/3 soju cup cooking oil (approx. 30-40ml)
- 1 tbsp gochugaru (Korean chili flakes, approx. 10g)
- 1 tbsp minced garlic (approx. 10g)
- 1 pinch of salt (add more to taste)
- 1/2 tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, trim the stem ends of the eggplants cleanly, like sharpening a pencil. Wash the eggplants thoroughly under running water. This step ensures the outer skin is clean.
Step 2
Cut the prepared eggplants into bite-sized pieces (about 1cm thick half-moons or strips). Remove the stems from the Korean green chilies, wash them, and slice them diagonally. Slicing them diagonally helps the sauce to absorb well and makes for a prettier presentation.
Step 3
Prepare a deep pan or wok. Add the soy sauce, cooking oil, corn syrup, gochugaru, minced garlic, and a pinch of salt to the pan. Bring the mixture to a boil over high heat to create the seasoning sauce. As the sauce boils, the raw taste of the chili flakes will disappear, and it will develop a glossy sheen.
Step 4
Once the seasoning sauce is boiling vigorously, add all the sliced eggplants and Korean green chilies. Gently stir and toss with a spatula or chopsticks to ensure the eggplants and chilies are evenly coated with the sauce. It’s important to mix them gently to prevent the eggplant from breaking apart.
Step 5
Continue to stir-fry over medium heat, tossing frequently, until the eggplants have absorbed the sauce, softened, and turned a translucent color. Cook until the eggplant is tender to your liking. Be careful not to overcook, as the eggplant can become mushy.
Step 6
Finally, sprinkle with toasted sesame seeds for a nutty aroma and give it a light toss. Your delicious stir-fried eggplant is ready! It’s wonderful served hot immediately, or you can let it cool slightly to enjoy as a side dish.
