Stir Fry Bulgogi Eggplant Recipes

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GAJI BOKKEUM (STIR-FRIED EGGPLANTS)



Gaji Bokkeum (Stir-fried eggplants) image

Stir-fried eggplants in a simple gochujang sauce. Gochujang (Korean red pepper paste) adds a nice kick to the tender eggplants.

Provided by Hyosun

Categories     Side Dish

Number Of Ingredients 11

2 medium size Asian eggplants (about 6 ounces each) (slender and firm)
3 - 4 green chili peppers (or 1/2 green pepper)
2 tablespoons cooking oil for stir-frying
1/2 tablespoon gochujang (Korean red chili pepper paste) (See Note)
1 tablespoon soy sauce
1 tablespoon rice wine (or mirin)
1 teaspoon minced garlic
1 teaspoon sugar
1 tablespoon sesame oil
1/2 teaspoon sesame seeds
pinch pepper

Steps:

  • Cut the eggplants lengthwise in halves. Then cut crosswise into about 1/2-inch thick chunks. Cut the pepper into about 1-inch long pieces.
  • Heat a pan with the oil over medium high heat. Stir fry the eggplants quickly for a minute or two until the outside starts to soften.
  • Add the peppers and seasoning ingredients.
  • Continue to stir-fry until the eggplants are well coated with the seasonings and the peppers are slightly wilted. You can add a tablespoon or two water if the eggplants seem dry while stir-frying. Adjust the seasoning with salt if necessary.

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