Korean Braised Eggplant with Pork
Quick answer
Gaji dwaejigogi jorim is a Korean braised dish of eggplant and pork shoulder simmered in a soy sauce and gochugaru seasoning base.
What makes this special
- Gaji dwaejigogi jorim renders pork shoulder fat to add meaty depth to braised eggplant slices.
- Pork shoulder fat slowly permeates eggplant, building layered umami
- Pre-frying coats eggplant surface before braising keeps pieces intact
Key ingredients
Core cooking flow
- 1 Quarter 3 eggplants lengthwise and cut into 5 cm pieces.
- 2 Cut 350 g pork shoulder into bite-size pieces and marinate with 1 tbsp soy s...
- 3 Add the marinated pork and 1 tbsp garlic to a pot and stir-fry over medium h...
Gaji dwaejigogi jorim is a Korean braised dish of eggplant and pork shoulder simmered in a soy sauce and gochugaru seasoning base. The pork slowly renders its fat into the eggplant as they cook together, giving the vegetable a rich, meaty depth. Cooking wine mellows the pork and removes any gamey notes, while the soy and garlic combination builds deep, layered flavor throughout the braise. Briefly stir-frying the eggplant in oil before braising coats the surface and helps it hold its shape while drawing the seasoning inward more effectively. A final drizzle of sesame oil finishes the dish with a nutty fragrance, and this recipe is at its best in summer when eggplants are in peak season with thin, tender skins.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Quarter 3 eggplants lengthwise and cut into 5 cm pieces.
Slice half an onion into thick strips and cut 1 green onion stalk diagonally.
- 2Season
Cut 350 g pork shoulder into bite-size pieces and marinate with 1 tbsp soy sauce and 1 tbsp cooking wine for 10 minutes.
- 3Control
Add the marinated pork and 1 tbsp garlic to a pot and stir-fry over medium heat for 3-4 minutes until the surface browns.
- 4Control
Add eggplant and onion, pour in remaining 2 tbsp soy sauce, 1 tbsp chili flakes, and 180 ml water.
Bring to a boil, then cover and braise on low heat for 10 minutes.
- 5Control
Remove the lid and reduce over medium heat for 3 more minutes.
The eggplant is fully tender and the sauce thickens when the dish is ready.
- 6Finish
Add diagonally sliced green onion and 1 tsp sesame oil, simmer 1 more minute to lift the aroma, then serve.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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