Korean Braised Eggplant in Seasoned Soy Sauce
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Gaji yangnyeom jorim is a Korean braised eggplant side dish made with soy sauce, gochugaru, garlic, and sesame oil.
Read more
Briefly sauteing the eggplant in oil before adding the braising liquid is important: pre-cooking the surface prevents the eggplant from releasing too much water into the sauce, which keeps the seasoning concentrated and helps it penetrate evenly. A small amount of sugar or plum extract is added to the sauce, giving the finished dish its characteristic glossy sheen. Scallions are stirred in only after the heat is off to preserve their color and texture. The result is a compact, salty-spicy banchan with a deep lacquered surface on each piece. Keeping a batch in the refrigerator means it is available as a side dish for three or more days, and the leftover braising liquid works well as seasoning in bibimbap.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Halve 280g eggplant lengthwise, cut it into 4-5cm pieces, and score the skin lightly so the seasoning can soak in.
Slice 70g onion into 0.5cm strips for even softening during braising.
- 2Season
Combine 40ml dark soy sauce, 120ml water, 8g chili flakes, and 8g minced garlic in a bowl.
- 3Control
Heat a pan over medium heat, add oil, and spread the eggplant in one layer as much as possible.
Saute for 2-3 minutes, turning gently, until the surface looks slightly translucent and lightly softened.
- 4Season
Add the onion and stir for about 1 minute, just until it begins to soften.
Pour in the seasoning sauce, keep the heat at medium, and scrape the pan bottom once it bubbles to prevent sticking.
- 5Control
Cover the pan, reduce to medium-low heat, and simmer for 6 minutes so the eggplant absorbs the seasoning inside.
Turn the pieces only once halfway through to keep them from breaking apart.
- 6Finish
Uncover and reduce for 3-4 minutes, stirring gently, until the sauce is shallow, glossy, and clings to the eggplant.
Turn off the heat, fold in 6ml sesame oil and 15g scallion, then serve.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Gaji yangnyeom jorim conducts a light pre-fry so the soy seasoning penetrates eggplant evenly.
- Finish cue
- Uncover and reduce for 3-4 minutes, stirring gently, until the sauce is shallow, glossy, and clings to the eggplant.
- Avoid this
- Don't overcook; finish reduction quickly to keep texture.
- Storage and reheating
- Keeping a batch in the refrigerator means it is available as a side dish for three or more days, and the leftover braising liquid works well as seasoning in bibimbap.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 8 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
Official cooking and safety guidance
-
Produce preparation
Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.
Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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