Photo: Korea Ministry of Food and Drug Safety

Stir-fried Eggplant (Gaji Bokkeum)

Name: Stir-fried Eggplant (Gaji Bokkeum)
Cuisine: South Korea
Ingredients: 70 g eggplant; 0.5 g ginger; 2 g gochujang (Korean chili paste); 2 g corn syrup (mulyeot); 0.5 g toasted sesame seeds; 2 g perilla oil

가지볶음

Side dish · Stir-fried

Side dishesCourse

38kcal · per serving

2/5Spice

🌱 Vegan

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Recipe

Stir-fried Eggplant (Gaji Bokkeum)

🌶 Spicy 2/5VeganContains: gluten, soy, sesame

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

eggplant가지
70 g
ginger생강
0.5 g
gochujang (Korean chili paste)고추장
↔ No gochujang (Korean chili paste)? Sriracha or another chili paste with a little miso and honey gets close. It won’t have the same fermented depth.
🛒 Where to buy: Most large supermarkets now carry it in the Asian aisle; Korean grocery stores have more brands
2 g
corn syrup (mulyeot)물엿
2 g
toasted sesame seeds통깨
0.5 g
perilla oil들기름
2 g

Nutrition per serving

38kcal

4.7gCarbs

0.9gProtein

2.5gFat

68mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the eggplant well.
Cut the eggplant into 1x1x4cm pieces.
Finely mince the ginger.
Mix the minced ginger with the gochujang, corn syrup, and toasted sesame seeds to make the seasoning sauce.
Add perilla oil to a pan and stir-fry the eggplant over high heat.
When the eggplant is fully cooked, add the seasoning sauce and stir-fry only until mixed.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.