Korean Stir-Fried Eggplant (gaji bokkeum)
A simple, delicious way to prepare eggplant that tastes great on its own or as a side dish. This recipe is super easy to make and can be served piping hot over rice for a light meal or vegan friendly.
Ingredients
- 3 medium sized Asian eggplants
- 2 garlic cloves – minced
- 1 bell pepper I used a mix of yellow and red – cut into strips
- 2 tbsp vegetable oil
For the sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or mirin
- 2 – 3 tsp of Season with Spice’s Korean BBQ Blend
- 2 teaspoons honey
- 2 tablespoons water or broth
- 1 tablespoon toasted sesame oil
Instructions
- Preheat oven to 450F. Slice the eggplants lengthwise in half, then cut each half into thirds. Place the eggplant pieces on a baking sheet. Lightly drizzle with olive oil and toss to coat evenly.
- Then lightly season with salt. Place cut side down and bake for about 12-15 minutes (flipping over once), or until fork tender. Then broil the eggplant for about a minute or two, until nicely charred.
- While the eggplant is roasting, whisk together soy sauce, rice wine or mirin, Korean BBQ Blend, honey, water or broth, and toasted sesame oil.
- Once the eggplant is done, heat two tablespoons of oil in a skillet or wok until hot. Add in garlic, and stir-fry for about 15 to 20 seconds, or until aromatic.
- Add in the bell pepper and stir-fry for about 2-3 minutes, or crisp-tender. Turn heat up to high, add in the cooked eggplant and pour in the prepared sauce.
- Toss quickly to combine everything together. Have a taste and see if you need to adjust any seasonings or liquid. It’s done once the sauce is nicely caramelized. Dish out and enjoy!
Nutrition
Serving: 100gCalories: 416kcalCarbohydrates: 52gProtein: 9gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 1023mgPotassium: 1754mgFiber: 22gSugar: 33gVitamin A: 2021IUVitamin C: 92mgCalcium: 76mgIron: 2mg
Tried this recipe?Let us know how it was!