Stir Fry Bulgogi Eggplant Recipes

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

Number Of Ingredients 11

Ingredients

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.

STIR-FRY BULGOGI EGGPLANT

Stir-fry Bulgogi Eggplant image

Pan-fried eggplant in a flavorful, savory sauce.

Provided by Cris

Categories Appetizer Main Course Side Dish

Time 35m

Number Of Ingredients 15

Ingredients

2 medium size Japanese eggplant
1 small carrot (diced)
1 big poblano peppers (sliced (with seeds for spicer dish or without))
4 tablespoons olive oil
1 teaspoon minced garlic
3 tablespoons green onion (chopped)
1/2 teaspoon sesame seeds (garnish)
Salt to taste
1 tablespoon soy sauce
1 tablespoon Shaoxing rice wine
1 teaspoon brown sugar
1 teaspoon sesame oil
1 teaspoon garlic (minced)
¼ teaspoon garlic powder
pinch cayenne pepper

Steps:

Combine soy sauce, Shaoxing rice wine, brown sugar, sesame oil, garlic powder and cayenne pepper to make sauce. Set aside.
Slice eggplants lengthwise. First, cut it in half, then cut each half to 3 portions, cut each portion 2 to 3 slices. Cut eggplant when ready to fry so it doesn't turn brown.
In a pan, heat oil over medium heat.
Stir-fry cubed carrots for 3 to 4 minutes or until tender but crisp. Remove from pan.
Add some oil, if needed. Toss-in eggplants once oil is heated. Fry eggplant in batches and don't overcrowd.
Turn eggplant to brown all sides. Remove when tender with crisp edges.
Continue frying until all eggplants are cooked.
When last batch of eggplants are almost done, add poblano peppers and garlic. Stir fry for a minute.
Add cooked eggplants and carrots. Mix.
Pour sauce and simmer until reduced. Turn off heat.
Toss-in green onion. Mix.
Remove eggplant dish from pan and garnish with sesame seeds. Serve hot with white rice, fish, meat, chicken or poultry.

Nutrition Facts : Calories 378 kcal, Carbohydrate 23 g, Protein 4 g, Fat 31 g, SaturatedFat 4 g, Sodium 533 mg, Fiber 9 g, Sugar 13 g, ServingSize 1 serving

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