This Korean-style Stir-Fried Eggplant (Gaji Bokkeum) side dish is easy to make with simple seasonings. Learn how to make this tasty side dish with our recipe.
Summer-time is always filled with delicious and freshly grown vegetables. Eggplants are typically in-season in our area from about July until October. This recipe is a great way to use up your excess eggplant harvest. Or grab in-season eggplant from your local farmer or farmer’s market.
Key features and tips
To make this recipe, we recommend using Japanese/Chinese-style eggplants. Here’s what Japanese/Chinese-style eggplants look like:
Although, you could also use regular eggplants (a.k.a. American Eggplant) as a substitute if you can not find Japanese/Chinese-style eggplants. This slimmer variety makes it easier to cut on the bias and is great for stir-frying the larger cut chunks in many Asian recipes.
This eggplant recipe we are sharing today is not spicy. This is perfect for those who can’t tolerate spice very well or even children. If you would like a spicy version of eggplant stir-fry, make sure to check out our other spicy eggplant recipe – Korean Spicy Stir-Fried Eggplant.
Ingredients needed to make this stir-fried side dish recipe
- Chinese-style eggplants
- Olive oil
- Salt
- Ground black pepper
- Green onion
- Fish sauce
- Dasida beef powder soup stock
- Soy sauce
How to make this easy eggplant recipe
Step 1: Prep the eggplants
Let’s prep the eggplant. Cut the eggplant in half lengthwise. Then slice on the diagonal about ¼” thick. You want each slice to be about 2” long.
Step 2: Stir-fry
Place a frying pan on medium heat. Once the pan is hot, add olive oil and eggplant. Stir-fry until eggplant turns tender (about 7 minutes).
Step 3: Turn the heat down and add seasonings
Then turn the heat down to low. Now, add the rest of the ingredients to the pan with your eggplant and stir-fry for another 5 minutes.
Step 4: Enjoy
Remove the pan from the heat. Enjoy!
Serving and storage suggestions
This goes great with some freshly steamed white rice. Have it alongside any of your preferred protein choices if you’re trying to stay low carb. Protein choices that would go great with this would be our Best Korean BBQ Short Ribs (LA Galbi Gui), Best and Easiest Beef Bulgogi, Korean Spicy Braised Tofu, or Asian Beef Stir Fry. This is even great as a topping for bibimbap – see our recipe here! We love eating this eggplant side dish cold too. Store your leftovers in the fridge for up to 3-4 days.
We hope you enjoy our easy Korean-style Stir-Fried Eggplant (Gaji Bokkeum) recipe!
Need more side dish recipes?
- Korean Spicy Stir-Fried Eggplant
- Fresh Korean Spinach Salad
- Easy Asian Pan-Fried Zucchini
- Easy Napa Cabbage Korean Kimchi – Cut-Up Kimchi
- Korean Stir-fried Spicy Fish Cakes
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Korean-style Stir-Fried Eggplant (Gaji Bokkeum)
This Korean-style Stir-Fried Eggplant (Gaji Bokkeum) side dish is easy to make with simple seasonings. Learn how to make this tasty side dish with our recipe.
Ingredients
- 3 medium-sized Chinese style eggplant, about 4 cups
- 3 Tbsp olive oil
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 green onion, cut on the diagonal
- 1 tsp fish sauce
- 1 tsp Dasida beef powder soup stock
- 1 Tbsp soy sauce
Instructions
- Let’s prep the eggplant. Cut the eggplant in half lengthwise. Then slice on the diagonal about ¼” thick. You want each slice to be about 2” long.
- Place a frying pan on medium heat. Once the pan is hot, add olive oil and eggplant. Stir-fry until eggplant turns tender (about 7 minutes).
- Then turn the heat down to low. Now, add the rest of the ingredients to the pan with your eggplant and stir-fry for another 5 minutes.
- Remove the pan from the heat. Serve and enjoy!
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