Gaji Bokkeum (가지볶음)
Korea
A simple Korean side dish – fried eggplants, aromatic and slightly spicy thanks to gochujang and gochugaru. Perfect as an accompaniment to rice or as part of a traditional Korean table.
Ingredients
- 2 pieces eggplant
- 3-4 pieces chili pepper
- 2 tbsp vegetable oil
- 0.5 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp garlic
- 1 tsp sugar
- 1 tbsp sesame oil
- 0.5 tsp sesame seeds
- 1 pinch black pepper
- to taste gochugaru
Steps
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Slice the eggplants lengthwise in half, then cut across into pieces about ½ inch thick. Slice the chili pepper into strips about 1 inch long.
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In a small bowl, combine gochujang, soy sauce, mirin, minced garlic, sugar, sesame oil, sesame seeds, a pinch of black pepper, and, if desired, gochugaru.
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Heat a skillet with vegetable oil over medium‑high heat. Quickly stir‑fry the eggplants for 1–2 minutes until the surface begins to soften.
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Add the sliced chili pepper and the prepared sauce. Continue cooking, stirring, until the eggplants are fully coated with the sauce and the pepper softens slightly. Add a little water if needed.
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Remove from heat, optionally sprinkle additional gochugaru, and serve hot as a side dish with rice.