Gaji bokkeum

Method

1. 1 Cut the eggplant into long strips and steam them for 5 minutes instead of frying.
2. 2 Steaming the eggplant before stir-frying is the Korean method, so the eggplant doesn't absorb as much oil as in the Chinese version.
3. 3 Gently squeeze the steamed eggplant slices to remove excess water.
4. 4 Sauté minced garlic in oil for 40 seconds, then add gochugaru and stir for 20 seconds.
5. 5 Add the eggplant and stir-fry for 2 minutes with soy sauce and sugar.
6. 6 Drizzle sesame oil over the stovetop, then sprinkle with roasted sesame seeds and chopped green onions.