Published : Sept. 12, 2014 - 20:41
Gaji bokkeum (stir-fried eggplants) (Korean Bapsang)
This easy but flavorful side dish is one of my favorite ways to cook eggplants. Look for slender eggplants with a dark-purple color and shiny skin. Eggplants are stir-fried with simple seasonings, and the gochujang (Korean red chili pepper paste) adds a nice kick to the tender eggplants. As a variation, add some thinly sliced pork or chicken, adjust the seasoning accordingly, and enjoy it as a main dish.
Ingredients:● 2 medium-size Asian eggplants (slender and firm)
● 3-4 green chili peppers (or 1/2 green pepper)
● 2 tablespoons canola or vegetable oil
● 1/2 tablespoon gochujang (Korean red chili pepper paste)
● 1 tablespoon soy sauce
● 1 tablespoon rice wine (or mirim)
● 1 teaspoon minced garlic
● 1 teaspoon sugar
● 1 tablespoon sesame oil
● 1/2 teaspoon sesame seeds
● a pinch of pepper
Cut the eggplants lengthwise in halves. Then cut crosswise into about 2-centimeter-thick chunks. Cut the pepper into about 3-centimeter-long pieces.
Heat a pan with the oil over medium-high heat. Stir-fry the eggplants quickly, about a minute or until the outside starts to soften.
Add all the remaining ingredients.
Continue to stir-fry until the eggplants are well coated with the seasonings and the pepper is slightly wilted.
By Ro Hyo-sun
For more recipes visit www.koreanbapsang.com.