Korean Braised Eggplant with Pork
Gaji dwaejigogi jorim is a Korean braised dish of eggplant and pork shoulder in soy sauce with gochugaru. The pork renders its fat into the eggplant as they cook together, giving the vegetable a rich, meaty quality. Cooking wine helps mellow the pork while the soy-garlic base builds deep, layered flavor. A final drizzle of sesame oil ties it all together, and this dish is at its best in summer when eggplants are in peak season.
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Instructions
- 1
Quarter eggplants lengthwise, cut into 5 cm pieces, and roughly slice onion and green onion.
- 2
Cut pork bite-size and marinate 10 minutes with 1 tbsp soy sauce and cooking wine.
- 3
Cook pork with garlic over medium heat until the surface is lightly browned.
- 4
Add eggplant and onion, then add remaining soy sauce, chili flakes, and water.
- 5
Cover and braise on low for 10 minutes, then reduce uncovered 3 minutes on medium heat.
- 6
Finish with green onion and sesame oil, simmer 1 minute, then serve.
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