Stir-Fried Eggplant (Gaji-bokkeum)
A simple and tasty side dish made with summer eggplant. Frying the scallion first to release its aroma, then stir-frying with soy sauce and oyster sauce for savory depth, turns even eggplant skeptics into fans of this rice-stealing banchan.
Ingredients
Main
- Eggplant2
- Chili pepper1
- Onion1/4
- Green onion1 stalk
- Sesame oil1 tbsp
- Sesame seeds0.5 tbsp
Sauce
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Sugar1 tbsp
- Minced garlic0.5 tbsp
- Chili powder0.5 tbsp
Directions
- 1
First, cut the eggplant into bite-sized pieces. You can cut it into rounds or into long finger-thick strips.
- 2
Julienne the onion, and slice the green onion and chili into rounds, not too thin.
- 3
Mix the soy sauce, oyster sauce, sugar, minced garlic, and chili powder to make the sauce.
- 4
Add the green onion first to a generously oiled pan and stir-fry to make scallion oil — it gives the dish much better flavor.
- 5
When the green onion turns golden, add the eggplant and onion and keep stir-frying.
- 6
When the eggplant is somewhat cooked, add the sauce and stir-fry so the seasoning soaks in well.
- 7
Near the end, drizzle in 1 tbsp of sesame oil and add the chili. Adding the chili now keeps it crunchy.
- 8
Finally, sprinkle 0.5 tbsp of sesame seeds and it's done.
- 9
Eggplant can be divisive, but stir-fried like this, everyone will happily enjoy it.
Tips
Onion and chili powder were added to Baek Jong-won's original recipe. Adjust the sweetness with sugar, and add more chili powder for a cleaner, spicier kick.