Recipes - Korean

Gaji Bokkeum (Korean Stir-Fried Eggplants)


Korean tables are always full of vegetable banchan (Korean side dishes). Here’s a quick and easy side dish made with stir fried Asian eggplants which you can prepare and serve for several meals as it keeps for up to a couple weeks in the refrigerator.
Cooking Time: < 15mins
Serves:3 to 4
Total time: < 15mins
Course: Entrée
Cook Method: Pan-Fry
Cuisine: Korean









Ingredients:

2 medium size Asian eggplants
3 pcs green chilli peppers (or ½ green pepper)
2 tbsp cooking oil
½ tsp gochujang (Korean red chilli pepper paste)
1 tbsp soy sauce
1 tbsp rice wine (or mirin)
1 tsp minced garlic
1 tsp sugar
1 tbsp sesame oil
½ tsp sesame seeds
A pinch of pepper




Steps:
  1. Cut the eggplants into half, lengthwise. Then cut crosswise into about 2cm thick chunks. Set aside.
  2. Cut the pepper into about 2-3cm pieces, diagonally. Set aside.
  3. In a pan, heat oil over medium-high heat. Stir-fry the eggplants quickly, about 1-2 mins or until the outer part of eggplants start to soften.
  4. Add all the remaining ingredients in to the pan.
  5. Continue to stir-fry until the eggplants are well coated with the seasonings.

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Gaji Bokkeum (Korean Stir-Fried Eggplants)

Gaji Bokkeum (Korean Stir-Fried Eggplants)

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Korean tables are always full of vegetable banchan (Korean side dishes). Here’s a quick and easy side dish made with stir fried Asian eggplants which you can prepare and serve for several meals as it keeps for up to a couple weeks in the refrigerator.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: < 15mins
Course: Entrée
Cook Method: Pan-Fry
Cuisine: Korean
Ingredients

2 medium size Asian eggplants
3 pcs green chilli peppers (or ½ green pepper)
2 tbsp cooking oil
½ tsp gochujang (Korean red chilli pepper paste)
1 tbsp soy sauce
1 tbsp rice wine (or mirin)
1 tsp minced garlic
1 tsp sugar
1 tbsp sesame oil
½ tsp sesame seeds
A pinch of pepper

Instructions
  1. Cut the eggplants into half, lengthwise. Then cut crosswise into about 2cm thick chunks. Set aside.
  2. Cut the pepper into about 2-3cm pieces, diagonally. Set aside.
  3. In a pan, heat oil over medium-high heat. Stir-fry the eggplants quickly, about 1-2 mins or until the outer part of eggplants start to soften.
  4. Add all the remaining ingredients in to the pan.
  5. Continue to stir-fry until the eggplants are well coated with the seasonings.

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