Chewy Stir-Fried Eggplant (Gaji Bokkeum) – No Mushy Texture!
How to Make Delicious Stir-Fried Eggplant That’s Never Mushy
As the weather gets warmer, stir-fried eggplant is a dish I find myself making often! Some people are hesitant about eggplant due to its soft texture, but I’ll share a tip to prevent it from becoming mushy and make it incredibly tasty. This recipe is perfect for a quick and flavorful side dish that can be enjoyed by everyone.
Main Ingredients- 1 eggplant
- 1/2 stalk of green onion
- 1 Korean chili pepper (or 2 if you like it spicy)
- 1 red chili pepper (for color)
Seasoning Sauce- 1 Tbsp Soy Sauce (approx. 15ml)
- 1 Tbsp Oyster Sauce (approx. 15ml, for extra umami!)
- 1/2 Tbsp Red Pepper Flakes (Gochugaru, approx. 7.5ml, adjust for spice level)
- 1/2 Tbsp Sugar (approx. 7.5ml, for a sweet and savory balance)
- 1/2 Tbsp Minced Garlic (approx. 7.5ml, for flavor)
- 1/2 Tbsp Cooking Wine (Mirin or Rice Wine, approx. 7.5ml, to remove any unwanted odors)
- 1 Tbsp Cooking Oil (approx. 15ml, for stir-frying)
- 1/2 Tbsp Sesame Oil (approx. 7.5ml, for finishing aroma)
- A pinch of Sesame Seeds (for added nuttiness)
- 1 Tbsp Soy Sauce (approx. 15ml)
- 1 Tbsp Oyster Sauce (approx. 15ml, for extra umami!)
- 1/2 Tbsp Red Pepper Flakes (Gochugaru, approx. 7.5ml, adjust for spice level)
- 1/2 Tbsp Sugar (approx. 7.5ml, for a sweet and savory balance)
- 1/2 Tbsp Minced Garlic (approx. 7.5ml, for flavor)
- 1/2 Tbsp Cooking Wine (Mirin or Rice Wine, approx. 7.5ml, to remove any unwanted odors)
- 1 Tbsp Cooking Oil (approx. 15ml, for stir-frying)
- 1/2 Tbsp Sesame Oil (approx. 7.5ml, for finishing aroma)
- A pinch of Sesame Seeds (for added nuttiness)
Cooking Instructions
Step 1
Wash the eggplant thoroughly under running water. Trim off the stem ends, then cut the eggplant in half lengthwise. Slice each half into approximately 0.2cm thick diagonal pieces. Slicing them thinly is key to ensuring they cook evenly and don’t become mushy.
Step 2
Finely chop the green onion. Also, remove the seeds from the Korean chili pepper and red chili pepper, then chop them finely. If you enjoy a spicier kick, feel free to increase the amount of Korean chili pepper. The red chili pepper adds a lovely color contrast.
Step 3
In a small bowl, combine all the seasoning sauce ingredients: soy sauce, oyster sauce, red pepper flakes, sugar, minced garlic, and cooking wine. Mix them well to create a flavorful sauce. Oyster sauce adds a wonderful depth of flavor!
Step 4
Heat a pan over medium heat without adding any oil. Place the sliced eggplant in the dry pan and grill both sides until they are lightly browned and slightly softened. This step helps to dry out the eggplant, giving it a chewier texture. Cook slowly over medium heat to prevent burning.
Step 5
Once the eggplant pieces are nicely browned, transfer them to a plate and let them cool down slightly. It’s important to let them cool a bit before mixing with the sauce, otherwise, they might become too soft.
Step 6
Wipe the pan clean, add 1 Tbsp of cooking oil, and heat it over medium-low heat. Add the chopped green onion and stir-fry until fragrant, creating ‘scallion oil’. You’ll know it’s ready when the sweet aroma of the scallions is released.
Step 7
Once the scallion oil is fragrant, add the pre-grilled eggplant and the prepared seasoning sauce to the pan. Turn up the heat to high and stir-fry quickly for about 1-2 minutes. Stir-frying rapidly ensures the sauce coats the eggplant evenly and prevents it from getting mushy.
Step 8
After the sauce has coated the eggplant well, add the chopped Korean chili pepper and red chili pepper. Stir-fry for another 30 seconds to a minute. The crisp texture and vibrant color of the peppers will enhance the dish.
Step 9
Just before turning off the heat, drizzle in the sesame oil and sprinkle with sesame seeds. This final touch adds a wonderful nutty aroma and texture, completing your delicious and perfectly textured stir-fried eggplant.
