Sautéed Eggplant (Gaji Bokkeum) – Summer’s Delight
Easy and Delicious Sautéed Eggplant Recipe Using August’s Seasonal Eggplant
A simple and easy side dish: Sautéed Eggplant. This recipe is perfect for a quick and nutritious meal, ready in minutes using ingredients you likely have on hand. Its tender texture and savory flavor make it a crowd-pleasing staple.
Main Ingredients- 2 fresh eggplants
- 1/2 medium onion
- 1 Korean chili pepper (optional, adjust for spice preference)
Seasoning Ingredients- 2 Tbsp soy sauce (regular or light)
- 1 Tbsp tuna extract/fish sauce (can substitute with more soy sauce if unavailable)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp red pepper flakes (gochugaru)
- Toasted sesame seeds, for garnish
- Canola oil or cooking oil, for sautéing
- 2 Tbsp soy sauce (regular or light)
- 1 Tbsp tuna extract/fish sauce (can substitute with more soy sauce if unavailable)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp red pepper flakes (gochugaru)
- Toasted sesame seeds, for garnish
- Canola oil or cooking oil, for sautéing
Cooking Instructions
Step 1
First, prepare the fresh eggplants. Trim off the stem ends. Cut each eggplant in half lengthwise, then slice them diagonally into about 0.5 cm thick pieces. Slicing them thinly ensures they absorb the seasoning well and cook quickly.
Step 2
Peel the onion, wash it thoroughly, and slice it into thin strips (julienne). Slicing the onion this way will add a richer texture when sautéed with the eggplant.
Step 3
Remove the stem from the Korean chili pepper and slice it thinly on an angle. If you enjoy a spicier dish, use one pepper; if you prefer milder, use half or omit it. Place the sliced eggplants and onions in a wide pan or wok. Add the sliced chili pepper.
Step 4
Add a generous amount of canola oil (or cooking oil) to the pan and heat over medium heat. Cooking over medium heat, rather than high heat, prevents the eggplant from burning and ensures it cooks to a tender consistency. Sauté for about 3-4 minutes, or until the eggplant turns translucent and softens.
Step 5
Once the eggplant has softened, pour in 2 Tbsp of soy sauce and 1 Tbsp of tuna extract (or fish sauce). If you don’t have tuna extract, you can use 2 Tbsp of soy sauce instead. Continue to sauté for another 1-2 minutes, allowing the flavors to meld.
Step 6
Now, let’s add some heat and aroma. Stir in 1/2 Tbsp of red pepper flakes and 1/2 Tbsp of minced garlic. Reduce the heat slightly to prevent burning and sauté for about 1 more minute, until you can smell the garlic.
Step 7
Finally, sprinkle a generous amount of toasted sesame seeds for a nutty flavor. Give it a quick toss for about 30 seconds to incorporate the sesame seeds. Your delicious Sautéed Eggplant is now ready to serve! It’s wonderful spooned over a bowl of warm rice.
