Soft and Savory Stir-fried Eggplant (Gaji Namul Bokkeum)
Soft and Savory Stir-fried Eggplant (Gaji Namul Bokkeum)
Easy Korean Stir-fried Eggplant Recipe for Lunchboxes and Side Dishes (Gaji Namul Bokkeum)
Let’s make incredibly soft and tender stir-fried eggplant. This recipe uses simple ingredients to create a wonderful side dish perfect for packed lunches or as a staple for your refrigerator.
Main Ingredients- 1 eggplant
- 1 handful of carrots (approx. 1/4 carrot)
- 1/4 onion
- A little green onion
Cooking Instructions
Step 1
Today, we’re going to make a delicious stir-fried eggplant dish with a savory soy sauce base that melts in your mouth. It’s a favorite side dish for everyone, young and old!
Step 2
First, wash the eggplant thoroughly. Cut it into bite-sized pieces, about 0.5 cm thick, either half-moon shapes or diagonally. Slice the onion thinly and julienne the carrots. Finely chop the green onion.
Step 3
Heat 1-2 tablespoons of cooking oil in a pan over medium heat. Add the sliced eggplant and onion and stir-fry until they become slightly browned and tender. Continue to cook until the eggplant softens and turns translucent.
Step 4
Once the eggplant and onion are somewhat cooked, add all the seasonings: 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp oligo syrup, 1 tsp minced garlic, and 1 tsp gochugaru. Stir well to coat the eggplant and onion evenly with the sauce. Be mindful of the heat to prevent the sauce from burning.
Step 5
If the sauce seems to be reducing too much or is at risk of burning, add 1-2 tablespoons of water to help loosen it. Finally, add the julienned carrots and chopped green onions. Stir-fry for another 1-2 minutes until all the ingredients are well combined. Sprinkle with sesame seeds just before turning off the heat.
