Super Simple and Delicious Stir-Fried Eggplant (Gaji Bokkeum)
The Easiest and Tastiest Eggplant Side Dish: Tender Stir-Fried Eggplant
Introducing Gaji Bokkeum, a fantastic side dish that truly brings out the best of eggplant’s flavor. It’s much simpler and quicker to make than steamed or seasoned eggplant dishes, making it a hassle-free option even on busy days. Its tender texture and savory taste have an addictive quality that will have you finishing a whole bowl of rice in no time. Try it now!
Main Ingredients
- 1 eggplant
- 1/2 onion
- 1 Korean chili pepper (cheongyang-gochu)
- A little bit of green onion (scallion)
- 1 tsp minced garlic
Cooking Instructions
Step 1
First, prepare the eggplant and onion. Wash the eggplant thoroughly and slice it into bite-sized pieces (about 1-1.5 cm thick, half-moon shapes). Thinly slice the onion.
Step 2
Heat 2/3 Tbsp of cooking oil in a pan over medium heat. Add the sliced eggplant and onion, 1 tsp of minced garlic, and 1 Tbsp of soy sauce. Stir-fry until the ingredients are well combined. If the eggplant seems too dry, add 1 Tbsp of water to keep it moist.
Step 3
Once the ingredients and seasoning are somewhat combined, cover the pan with a lid and let it steam on low heat for 2-3 minutes. This step will make the eggplant even softer and allow the seasoning to penetrate, creating a deeper flavor.
Step 4
Finely mince the Korean chili pepper. If you prefer a spicier kick, you can add a little bit of chili powder. (Tip: Although omitted in this recipe, adding some chopped green onion and stir-frying it together will enhance the aromatic flavor and make it even more delicious!)
Step 5
Just before turning off the heat, generously drizzle in 2/3 Tbsp of sesame oil. Adding sesame oil at the end preserves its nutty aroma, making the dish even more flavorful.
Step 6
Finally, sprinkle some toasted sesame seeds on top for extra nuttiness and visual appeal. Mix well and enjoy your delicious Gaji Bokkeum!
