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Gaji Bokkeum (Stir-fried Eggplant)
From Statesboro Market2Go
<p>A flavorful vegan Korean eggplant side dish! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: koreanbapsang.com (Entered by Ariana Giddens)
Serves: 4
Vegan!
Ingredients
1 medium sized
Asian eggplant (halved lengthwise, then cut diagonally into 1/4-inch thick slices.)
1/2 of a medium sized
Onion (thinly sliced)
2 small
Green chili peppers (sliced diagonally)
2 cloves
Garlic (thinly sliced)
1 small piece
Fresh ginger (cut into matchsticks)
Cooking oil
1 tablespoon
Soy sauce
1 tablespoon
Cooking-grade rice wine
1 tablespoon
Oligodang
OR 1 teaspoon sugar
Salt & pepper to taste
1/2 tablespoon
Sesame oil
1/2 teaspoon
Sesame seeds
Step by Step Instructions
- Mix the soy sauce, rice wine, Oligodang into a small ball.
- Heat a skillet with 1 tablespoon of cooking oil. Add the onion, garlic, and ginger, and stir-fry. Once the mixture becomes fragrant, add the eggplant slices and stir fry for 1 or 2 minutes to soften them.
- Stir the soy sauce mixture into the skillet and add the pepper slics. Continue to stir fry the eggplants and gently toss them to ensure they are well coated with the sauce mixture.
- Season with salt & pepper to taste, turn off the heat, then drizzle on the sesame oil and gently toss to coat. Season the vegetables again if necessary, then add the sesame seeds right before serving.