Korean Spicy Gochujang Eggplant (Gaji Bokkeum)

Ingredients

• 1 medium Eggplant
• 2 tbsp Gochujang
• 1 tbsp Soy sauce
• 1 tsp Brown sugar
• 3 cloves Garlic
• 1 tsp Ginger(optional)
• 1 tsp Sesame oil
• 1 tbsp Neutral oil (canola or vegetable)
• 1 tsp Rice vinegar(optional)
• 1 tsp Sesame seeds(optional)
• 1 tbsp, sliced Green onion(optional)

Instructions

1. 1

   Prep (10 minutes): Cut eggplant into bite-size sticks or cubes. Mince garlic; grate or mince ginger if using.

2. 2

   Cook sauce (5 minutes): In a small bowl, stir together gochujang, soy sauce, brown sugar, and rice vinegar (if using) until glossy.

3. 3

   Stir-fry eggplant (15 minutes): Heat neutral oil in a large skillet or wok over medium-high heat. Add eggplant and stir-fry 10–12 minutes until softened and lightly browned. Add garlic (and ginger if using) and stir-fry 1–2 minutes until fragrant.

4. 4

   Glaze (final 3–5 minutes): Pour in the gochujang sauce and toss well. Cook 3–5 minutes, stirring, until the sauce thickens and coats the eggplant. Turn off heat and stir in sesame oil. Top with sesame seeds and green onion if using.