Gaji Bokkeum (Stir-fried Eggplant Side Dish)

Method4 steps · about 20 min

1. 1

   Step 1: Halve the eggplant lengthwise, then slice diagonally about 1/4 inch thick. Thinly slice the onion (1/2 medium) and garlic (2), cut the ginger (1 small) into short matchsticks, and slice the green chili peppers (2 small) diagonally. In a small bowl mix the soy sauce (1 tablespoon), cooking rice wine (1 tablespoon) and 1 tbsp oligodang or maesilcheong (plum syrup).

   Uses 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 piece ginger, cut into short matchsticks · 1 tablespoon soy sauce · 1 tablespoon cooking rice wine (matsul, mirim or mirin) · 1 tablespoon oligodang or maesilcheong (plum syrup)

   
2. 2

   Step 2: Heat the 1 tbsp cooking oil over medium-high heat. Add the prepared onion, garlic and ginger and stir-fry until fragrant. Add the sliced eggplant and stir-fry for 1–2 minutes, until it begins to soften.

   Stir-fry eggplant until it begins to soften · 2 minUses 1 tbsp cooking oil · Sliced onion and garlic and ginger matchsticks · Sliced eggplant

3. 3

   Step 3: Stir in the sauce mix, and then add the peppers.

   Uses Partly cooked eggplant and aromatics · Prepared soy rice-wine and syrup sauce · Sliced green chili peppers

4. 4

   Step 4: Continue to stir-fry until the eggplants are well coated with the seasoning and the chili peppers are slightly wilted. Season with salt (to taste) and pepper to taste. Turn the heat off. Drizzle the sesame oil (1/2 tablespoon) over and mix well again. Sprinkle with the sesame seeds (1/2 teaspoon) to serve.

   Uses Seasoned eggplant and peppers · Salt, a pinch or to taste · Black pepper, a pinch or to taste · 1/2 tablespoon sesame oil · 1/2 teaspoon sesame seeds