"Gaji-bokkeum: A harmonious blend of texture and umami"
Estimated Nutrition
Ingredients
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• Eggplant: 2–3 (300–400g)
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• Green onion: 1/2 stalk
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• Cooking oil: 3–4 tbsp
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• Soy sauce: 2–3 tbsp
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• Oyster sauce:
1 tbsp
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• Oligosaccharide/Sugar: 0.5–1 tbsp
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• Minced garlic:
1 tbsp
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• Sesame oil & seeds: To taste
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[재료]
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• 가지: 2~3개 (300~400g)
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• 대파:
1/2대
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• 식용유:
3~4큰술
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• 진간장:
2~3큰술
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• 굴소스:
1큰술
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• 올리고당/설탕:
0.5~1큰술
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• 다진 마늘:
1큰술
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• 참기름/통깨: 약간
Local Substitutes
Instead of 깻잎 (Perilla leaves)
Use: Mint or basil leaves
Reason: Similar aromatic flavor profile
Instead of 올리고당 (Oligosaccharide syrup)
Use: Honey or corn syrup
Reason: Provides same sweetness and texture
Instead of 정종 (Sake)
Use: Dry sherry or white wine
Reason: Similar fermented flavor for marinating
Instead of 저염간장 (Low-sodium soy sauce)
Use: Regular soy sauce (reduced amount)
Reason: Achieves same umami depth
🧑🍳 Cooking Instructions
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1
Prepare: Wash, remove stems, and slice eggplant into bite-sized chunks.
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2
Scallion Oil: Heat oil with green onions/garlic until fragrant.
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3
Stir-fry: Add eggplant and sauté over medium heat.
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4
Season: Push eggplant aside, caramelize soy sauce/sugar, then stir in oyster sauce.
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5
Finish: Toss with sesame oil and seeds. Turn off heat while texture is still firm.
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6
레시피 (KR)
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7
재료 손질: 깨끗이 씻은 가지를 한입 크기로 큼직하게 썹니다.
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8
파기름 내기: 팬에 기름과 대파/마늘을 넣어 향을 냅니다.
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9
가지 볶기: 가지를 넣고 중불에서 숨이 살짝 죽을 때까지 볶습니다.
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10
양념하기: 팬 한쪽에 간장과 설탕을 넣어 끓인 후 굴소스와 함께 섞습니다.
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11
마무리: 참기름과 통깨를 뿌리고, 가지가 뭉개지기 전 불을 끕니다.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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