Korean Braised Eggplant in Seasoned Soy Sauce
Gaji yangnyeom jorim is a Korean soy-braised eggplant side dish seasoned with gochugaru, garlic, and sesame oil. The eggplant pieces are lightly cooked in oil first, then simmered in the seasoning sauce until they become glossy and deeply flavored throughout. Scallions added at the end provide a fresh contrast to the rich, salty-sweet glaze. This is a reliable everyday banchan that can be made ahead and kept in the refrigerator for several days.
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Instructions
- 1
Halve eggplants lengthwise, cut into 4-5 cm pieces, and slice onion.
- 2
Mix soy sauce, water, chili flakes, and garlic for the braising sauce.
- 3
Place eggplant and onion in a pan, pour sauce, and bring to a simmer over medium heat.
- 4
Cover and cook 6 minutes, then uncover and reduce for another 3-4 minutes.
- 5
Turn off heat, add sesame oil and scallion, and toss gently.
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