Photograph of the finished Gaji bokkeum

Korea · Cà tím xào nêm Gaji bokkeum

Gaji bokkeum

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 3.1 lb
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 1.7 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 2.1 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Sugar Sugar 1.1 oz

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.
Start cooking