Korean Gaji Dwaejigogi Bokkeum (Eggplant Pork Stir-fry)
Gaji-dwaejigogi-bokkeum is a Korean stir-fry of eggplant and thinly sliced pork seasoned with garlic and fresh chili. The eggplant absorbs oil and sauce as it cooks, turning silky and melding seamlessly with the pork. Garlic infuses the dish with an intense aroma while the chili adds a clean, sharp heat throughout. It is especially flavorful in summer when eggplant is at its seasonal peak.
Adjust Servings
Instructions
- 1
Halve eggplants lengthwise and slice 1cm thick; sprinkle with a pinch of salt and rest 5 minutes.
- 2
Slice pork thin and marinate for 5 minutes with 0.5 tbsp soy sauce and half the garlic.
- 3
Heat oil and stir-fry pork over medium-high heat for 3 minutes.
- 4
Add onion and eggplant, cook 3 minutes, then add remaining garlic, soy sauce, oyster sauce, and sugar.
- 5
Stir-fry 2 more minutes over high heat until eggplant softens, then add red chili for 30 seconds.
- 6
Turn off heat, drizzle sesame oil, toss, and serve immediately.
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