Korean Stir-Fried Eggplant Banchan
Gaji bokkeum transforms eggplant - a vegetable Koreans have cultivated since the Goryeo period - into a quick, oil-glazed banchan where the cooking speed matters as much as the seasoning. The eggplant is sliced into half-moons, and the pan must be scorching hot before the pieces enter; any hesitation and the eggplant will steam rather than sear, turning it into a soggy mass. High heat with minimal oil produces lightly charred edges while the interior turns silky and almost custardy. Soy sauce, garlic, and sesame oil go in during the final thirty seconds, sizzling against the hot surface and coating each piece in a thin, caramelized layer. The dish has a concentrated, clean umami taste without the heaviness of a braised preparation. Korean home cooks make this as a weeknight banchan precisely because it takes under ten minutes from cutting board to table.
Adjust Servings
Instructions
- 1
Slice eggplant and onion into thin strips.
- 2
Heat oil and saute garlic until fragrant.
- 3
Stir-fry onion for 1 minute, then add eggplant over high heat.
- 4
Add soy sauce and cook 2 more minutes.
- 5
Turn off heat and finish with sesame oil and sesame seeds.
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