Korean Soy Braised Eggplant
Gaji-jorim is a Korean braised eggplant dish simmered in soy sauce until the flesh is thoroughly tender and saturated with seasoning. The sweet-salty sauce permeates evenly through the eggplant as it cooks down. A finishing drizzle of sesame oil and a sprinkle of sesame seeds add a nutty aroma to each serving. Despite using only eggplant as the main ingredient, the slow braising concentrates the flavors into a compelling rice accompaniment.
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Instructions
- 1
Halve eggplants lengthwise and cut into bite-size pieces.
- 2
Bring soy sauce, water, sugar, and garlic to a boil.
- 3
Add eggplant and braise over medium heat for 6 minutes.
- 4
Add green onion and cook 3 more minutes until reduced.
- 5
Turn off heat and finish with sesame oil.
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