Gaji bokkeum (stir-fried eggplants)

This easy but flavorful side dish is one of my favorite ways to cook eggplants. Look for slender eggplants with a dark-purple color and shiny skin. Eggplants are stir-fried with simple seasonings, and the gochujang (Korean red chili pepper paste) adds a nice kick to the tender eggplants. As a variation, add some thinly sliced pork or chicken, adjust the seasoning accordingly, and enjoy it as a main dish.

Ingredients:

● 2 medium-size Asian eggplants (slender and firm)

● 3-4 green chili peppers (or 1/2 green pepper)

● 2 tablespoons canola or vegetable oil

● 1/2 tablespoon gochujang (Korean red chili pepper paste)

● 1 tablespoon soy sauce

● 1 tablespoon rice wine (or mirim)

● 1 teaspoon minced garlic

● 1 teaspoon sugar

● 1 tablespoon sesame oil

● 1/2 teaspoon sesame seeds

● a pinch of pepper

Cut the eggplants lengthwise in halves. Then cut crosswise into about 2-centimeter-thick chunks. Cut the pepper into about 3-centimeter-long pieces.

Heat a pan with the oil over medium-high heat. Stir-fry the eggplants quickly, about a minute or until the outside starts to soften.

Add all the remaining ingredients.

Continue to stir-fry until the eggplants are well coated with the seasonings and the pepper is slightly wilted.

By Ro Hyo-sun

For more recipes visit www.koreanbapsang.com.