# Gaji Bokkeum (Stir-fried eggplants)

Cuisine: korean · Time: 5 minutes · Servings: 4

## 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 cooking rice wine (mirim/mirin)
- 1 teaspoon minced garlic
- 1 teaspoon sugar (or your favorite sugar substitue)
- 1 tablespoon sesame oil
- 1/2 teaspoon sesame seeds
- pinch pepper

## Steps

1. Cut the eggplants in half lengthwise. Then cut crosswise into about 1/2-inch thick chunks. Cut the peppers into about 1-inch long pieces. Combine all the seasoning ingredients in a small bowl.
2. 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.
3. Add the peppers and the seasoning sauce.
4. 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.

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Source: koreanbapsang — https://www.koreanbapsang.com/gaji-bokkeum-stir-fried-eggplants/
Page: https://findfood.fun/vi/recipes/5694
Language: en (requested translation unavailable)