Today, I want to introduce you to one of my favorite dishes: Spicy Stir-Fried Eggplants, also known as Gaji Bokkeum. This recipe is perfect if you’re looking for something quick, easy, and packed with flavor. Eggplants are tender and delicious, and when you add a spicy kick with gochujang and green peppers, it becomes an irresistible side dish.
One of the best things about Spicy Stir-Fried Eggplants is how healthy it is. Eggplants are low in calories but high in fiber, which helps with digestion and keeps you feeling full longer. They are also rich in vitamins and minerals, like vitamins C and K, and antioxidants that help protect your cells from damage.
Gochujang, the spicy Korean chili paste used in this recipe, adds a flavorful heat without adding a lot of extra calories. It’s made from chili peppers, fermented soybeans, and rice, offering a mix of nutrients and probiotics that are good for your gut health. Green peppers add a fresh crunch and are packed with vitamins A and C, which are great for your immune system.
This dish is also low in fat and can be made with very little oil, making it a heart-healthy choice. Plus, it’s budget-friendly, which makes it great for everyday meals.
So, if you want to try a little taste of Korea that’s easy, fun, and good for you, give this Spicy Stir-Fried Eggplants recipe a go. Your taste buds and your body will thank you!
Table of Contents
Chef’s Notes – Spicy Stir-Fried Eggplants
- Selecting Eggplants: Use fresh, firm, and slender Asian eggplants for the best texture. Avoid any that are soft or have blemishes.
- Avoiding Bitterness: If your eggplants tend to be bitter, sprinkle them with salt after cutting and let them sit for 15 minutes before rinsing and cooking.
- Even Cooking: Ensure all eggplant pieces are cut to the same size to ensure they cook evenly.
- Stir-Frying Tips: Stir-fry on medium-high heat to achieve a slightly charred texture without making the eggplants mushy.
- Spice Adjustment: If you prefer a milder dish, reduce the amount of gochujang or use a milder chili paste. Conversely, increase the gochujang for more heat.
- Add Crunch: Add a handful of toasted peanuts or cashews towards the end of cooking for a crunchy texture.
- Serving Suggestions: This dish pairs well with steamed jasmine rice or as a side to a main Korean dish like bulgogi.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to maintain texture.
Spicy Stir-Fried Eggplants
4
servings10
minutes5
minutes120
kcal15
minutesGet ready to tantalize your taste buds with this quick and easy Spicy Stir-Fried Eggplants recipe! Perfect for a side dish, this dish combines tender eggplants with a spicy kick from gochujang and green peppers. It’s a delightful blend of flavors that will leave you craving more. This recipe is simple, healthy, and budget-friendly, making it an ideal choice for any meal. Let’s get cooking!
Ingredients
- Main Ingredients
2 medium-sized slender and firm Asian eggplants (about 6 ounces each)
3-4 green chili peppers or 1/2 green bell pepper
2 tablespoons vegetable oil for stir-frying
- Seasoning Ingredients
1/2 tablespoon Korean red chili paste (gochujang)
1 tablespoon soy sauce
1 tablespoon mirin (cooking rice wine)
1 teaspoon finely minced garlic
1 teaspoon sugar or preferred sugar substitute
1 tablespoon toasted sesame oil
1/2 teaspoon toasted sesame seeds
Pinch of ground black pepper
- Alternative Ingredients:
Eggplants: Zucchini or yellow squash can be used as a substitute.
Green Chili Peppers: Jalapeños or poblano peppers can replace green chili peppers.
Gochujang: Sriracha or another hot sauce can be used if gochujang is unavailable.
Soy Sauce: Tamari or coconut aminos can be used for a gluten-free option.
Mirin: Dry sherry or white wine with a pinch of sugar can be used as a substitute.
Sugar Substitute: Honey or maple syrup can be used instead of sugar.
Directions
- Prepare Vegetables – Slice the eggplants in half lengthwise and then cut them into 1/2-inch thick chunks crosswise. Chop the green chili peppers or bell pepper into 1-inch pieces.
- Mix Seasonings – In a small bowl, combine the gochujang, soy sauce, mirin, minced garlic, sugar (or substitute), sesame oil, sesame seeds, and black pepper.
- Stir-Fry Eggplants – Heat a nonstick pan over medium-high heat and add the vegetable oil. Once hot, add the eggplant pieces and stir-fry for about 2 minutes until they start to soften.
- Add Peppers and Sauce – Toss in the chopped peppers and pour in the seasoning mixture. Continue to stir-fry for another 3 minutes until the eggplants are well-coated and the peppers are slightly wilted.
- Adjust Seasoning – If the eggplants appear dry during cooking, add a tablespoon or two of water. Taste and adjust seasoning with salt if needed.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 120kcal
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 350mg
- Carbohydrates: 10g
- Fiber: 3g
- Sugar: 4g
- Protein: 2g
- Vitamin A: 200IU
- Vitamin C: 20mg
- Calcium: 20mg
- Iron: 0.5mg
FAQ – Spicy Stir-Fried Eggplants
What can I substitute for gochujang?
You can use sriracha or another hot sauce as a substitute for gochujang. While the flavor profile will be slightly different, it will still add the desired heat and depth to the dish.
Can I make this dish less spicy?
Yes, you can make the dish less spicy by reducing the amount of gochujang or by using a milder chili paste. You can also add more soy sauce or a splash of water to balance out the spiciness.
How can I prevent the eggplants from getting mushy?
To prevent the eggplants from getting mushy, make sure to use fresh, firm eggplants. Stir-fry them on medium-high heat, and avoid overcooking. Cutting the eggplants into even-sized pieces also helps ensure they cook evenly without becoming mushy.
Can I add other vegetables to this dish?
Absolutely! You can add bell peppers, mushrooms, or zucchini to this dish for added variety and nutrition. Just adjust the cooking time accordingly to ensure all vegetables are tender but not overcooked.
Is this dish vegan?
Yes, this Spicy Stir-Fried Eggplants recipe is vegan as it uses plant-based ingredients. Ensure that the gochujang and soy sauce you use are also vegan-friendly.
What should I serve with Spicy Stir-Fried Eggplants?
This dish is perfect as a side with steamed rice. It can also be part of a larger Korean meal spread, including dishes like kimchi, bulgogi, or Korean tofu stew.
