Glazed Eggplant with Scallions (Gaji Bokkeum)

Most often made with large pieces or cubes of eggplant, I make mine with slices. Traditionally soy sauce-based, I use  gochujang - fermented Korean chile paste mixed with soy sauce and a little bit of brown sugar. I love the sweetness and heat!

• 1 pound Asian eggplant (about 3 large Korean or Japanese purple), cut on the diagonal into slices

• 1 teaspoon pink salt

• 10 peeled and roasted garlic cloves sliced in half lengthwise

• coconut oil for pan frying

• 4 scallions, trimmed, cut into 3-inch segments on the diagonal

• sesame oil

• sesame seeds (optional)

Sauce:

2 tablespoons gochujang paste

1 tablespoon soy sauce

2 teaspoons dark brown sugar

1 teaspoon toasted sesame oil 

 2 teaspoons of warm water

1. Prepare the eggplant: Toss the eggplant slices in a bowl with pink salt and let sit for 15 minutes. This will help remove excess moisture.
2. Divide the sauce: Mix the sauce ingredients in a bowl. Divide the gochujang sauce in half.
3. Toss the eggplant: Dry the eggplant slices. Toss the eggplant slices in one half of the gochujang sauce to coat.
4. Fry the eggplant: Heat coconut oil in a large skillet over medium-high heat. Add the eggplant slices in a single layer and fry until golden brown and slightly softened, about 2-3 minutes per side. Remove from the skillet and set aside.
5. Assemble the dish: Layer the fried eggplant in a container, brushing each layer with the remaining gochujang sauce. Scatter roasted garlic cloves and scallions over each layer and drizzle with sesame oil. End with scattered scallions on top.
6. Serve: Serve immediately sprinkled with sesame seeds (optional) or store in the refrigerator for up to 3-5 days.

Tips:

• For a spicier dish, increase the amount of gochujang

• This side dish is delicious cold or warm.

• Serve with rice or noodles for a complete meal