gaji bokkeum (Korean spicy eggplant stir-fry)

Don’t underestimate how much heat this spicy eggplant stir-fry packs. I would advise you to go light on the Cheongyang chili peppers to lessen the burn.

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Ingredients

• avocado oil

• 2 Chinese/Japanese eggplants, halved lengthwise & cut into 1/2-inch thick chunks

• 2-4 Cheongyang chili peppers, sliced in 1-inch pieces

• 1 clove garlic, minced

• 1 tsp white pepper powder

• 2 tsp gochujang

• 1 tbsp soy sauce

• 1 tbsp rice wine

• 1 tsp coconut sugar

• 1 tbsp sesame oil

• 1/2 tsp sesame seeds

Directions

1. Heat and oil wok/skillet over medium-high heat. Stir in eggplants and peppers. Cook until eggplants slightly soften.

2. Carefully stir in garlic, white pepper powder, gochujang, soy sauce, rice wine, and coconut sugar. Stir-fry until chili peppers soften. Add in remaining ingredients, mix well, and remove from heat. Serve hot.