Gaji Bokkeum (Korean Stir-fried Eggplant, 가지볶음)
How I cook it
First, cut the eggplant into bite-sized pieces. I usually quarter the eggplant and slice it diagonally. If you cut it too small, the texture becomes less satisfying. Lightly slice the onion into strips (not too thin), and chop the leek into small pieces to prepare for making leek oil.
Mix all the seasoning ingredients (except for chili powder, sesame seeds, and water) in a small bowl. This makes it easier to add later.
Heat oil in a pan over medium heat and add the minced garlic and chopped leek. Cook until they release a fragrant aroma. If you or your family aren’t fans of garlic or leek, you can omit them—it’s all about personal preference. Personally, I love them.
Add chili powder to the pan to make chili oil. Stir it quickly over low heat to avoid burning.
Add the eggplant and onion to the pan. Compared to Korean eggplants, German eggplants tend to have less moisture. So, add water gradually while stir-frying. If you prefer a thicker sauce to pour over rice, you can add more water.
Add the prepared sauce to the pan and stir-fry until the eggplants are tender and flavorful. The smell will be irresistible!
Finish by sprinkling sesame seeds on top, and you're done. It’s that simple! Serve with rice, and you’ll have a delicious and satisfying meal.
