Delicious Stir-Fried Eggplant (Gaji Bokkeum)
Stir-Fried Eggplant: A Perfect Harmony of Tender Eggplant and Savory Sauce
Enjoy this delicious stir-fried eggplant (Gaji Bokkeum) recipe! Its tender texture and rich, savory flavor make it a perfect side dish that pairs wonderfully with rice. We’ll share a secret sauce recipe that brings out a deep, satisfying taste. Make this special Gaji Bokkeum at home for everyone to enjoy!
Main Ingredients- 3 eggplants
- 1/2 onion
Seasoning Ingredients- 1 Tbsp red chili powder (gochugaru)
- 2 Tbsp soy sauce
- 1 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp minced garlic
- 2 Tbsp chopped green onion
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp plum extract (maesilcheong)
- 0.5 Tbsp sesame oil
- 1 Tbsp perilla oil (deulgireum)
- 0.5 tsp black pepper powder
- 1 Tbsp red chili powder (gochugaru)
- 2 Tbsp soy sauce
- 1 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp minced garlic
- 2 Tbsp chopped green onion
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp plum extract (maesilcheong)
- 0.5 Tbsp sesame oil
- 1 Tbsp perilla oil (deulgireum)
- 0.5 tsp black pepper powder
Cooking Instructions
Step 1
Prepare 3 fresh eggplants. Remove the stems and slice them thinly into half-moon shapes, about 5mm thick. Adjusting the thickness based on the size of the eggplant will result in a better texture when cooked.
Step 2
Prepare the vegetables that will add flavor to your stir-fry. Thinly slice half an onion, and have your minced garlic and chopped green onion ready. Sautéing the onion will release its sweetness, making the dish even more delicious.
Step 3
Heat a pan over medium heat, add 1 Tbsp of perilla oil, and sauté 1 Tbsp of minced garlic over low heat until fragrant. Be careful not to burn the garlic; infusing the oil with a mild garlic aroma is key.
Step 4
Once the garlic is fragrant, add the sliced onion and stir-fry until it becomes translucent. The onion will caramelize, adding sweetness and umami to the dish.
Step 5
Now, add the sliced eggplants to the pan. Stir gently to prevent them from clumping together. Eggplants soften quickly, so it’s best to cook them just until tender rather than for too long.
Step 6
Once the eggplant has softened slightly, pour 2 Tbsp of soy sauce along the edges of the pan. This allows the soy sauce to caramelize slightly, deepening its flavor.
Step 7
Add 1 Tbsp of anchovy sauce for an extra layer of savory flavor. Anchovy sauce is a magical ingredient that enhances the overall taste of the dish.
Step 8
Add 1 Tbsp of oyster sauce. Oyster sauce enriches the flavor profile and adds a delightful umami kick.
Step 9
Add 1 Tbsp of red chili powder (gochugaru) for a touch of spice and a vibrant color. Feel free to adjust the amount based on your preference for spiciness.
Step 10
Add all 2 Tbsp of the chopped green onion to enhance the fragrant aroma. Adding green onions significantly improves the dish’s overall flavor.
Step 11
Add 1 Tbsp of sugar for sweetness. Sugar balances the saltiness of the sauce and harmonizes the flavors.
Step 12
Add 1 Tbsp of plum extract (maesilcheong) for sweetness and gloss. If you don’t have plum extract, you can use corn syrup or oligodang, or omit it if desired.
Step 13
Finally, sprinkle in 0.5 tsp of black pepper powder to add a finishing touch of aroma. Black pepper helps to eliminate any unwanted odors and provides a clean finish to the taste.
Step 14
Just before turning off the heat, drizzle in 0.5 Tbsp of sesame oil and gently toss everything together. Adding sesame oil at the end preserves its nutty aroma.
Step 15
Serve the deliciously stir-fried eggplant on a nice plate. It makes a wonderful meal when served with warm rice. Enjoy your cooking!
