As summer draws to a close, you can still find beautiful eggplants at the market. If you're looking for a different way to prepare them than in classic recipes, try this ga-ji bokkeum (가지볶음): eggplants stir-fried in a pan then coated in a sauce made with doenjang, maesil cheong, garlic, and sesame.
My personal tip for this recipe: make sure to drain the eggplants very well. After salting them, squeeze them by hand to remove as much water as possible, then pat them dry with paper towels. This step allows the eggplants to sear better in the pan and prevents them from releasing too much water during cooking.
Information
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Servings: 4 people
- Level: Easy
Ingredients
For the eggplants
- 1 large eggplant
- ½ tsp salt
- 1 tbsp vegetable oil
For the sauce
- 6 cloves garlic, very finely minced
- 2 tbsp doenjang
- ½ tbsp maesil cheong (Korean green plum syrup)
- 1 tbsp classic soy sauce
- ½ tbsp mirin
- ½ tbsp sesame oil
- ½ tbsp sesame seeds
- 1 pinch of pepper
- ½ long chili, finely chopped
- 1 to 2 small red chilies, finely sliced
- 1 spring onion, finely sliced
Preparation
1. Prepare the sauce
In a small bowl, mix the doenjang, maesil cheong, soy sauce, mirin, sesame oil, sesame seeds, and pepper.
Add the garlic, long chili, small red chilies, and spring onion. Mix well and set aside.
2. Cut the eggplants
Cut the eggplant in half lengthwise, then each half into four long strips.
Then cut the strips into pieces about 7 cm long.
3. Drain the eggplants
Place the eggplant pieces in a large bowl and sprinkle with salt. Let them drain for about 15 minutes.
Once this time has passed, squeeze the eggplants by hand to extract as much water as possible. Don't hesitate to squeeze them well: this is precisely what will allow you to obtain a better texture when cooked.
Then place the pieces on paper towels and carefully pat them dry to remove any remaining moisture.
4. Sauté the eggplants
Heat the vegetable oil in a large pan over high heat.
Add the eggplants and sauté for 4 to 5 minutes, turning them regularly. They should start to become tender and slightly golden.
Reduce to medium heat and add the sauce.
Gently mix to coat the eggplants well, then continue cooking for about 3 minutes, until the sauce is well distributed and slightly reduced.
Serve hot with other side dishes and white rice.
