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At home we call it Kaji Bokum, which is 'fried eggplant' in Korean. It's one of my favorites. I don't have an exact recipe for this cause I don't really follow one, but here's what you need:
Japanese eggplant, 2-3, sliced into little 3-inch long strips/wedges
green onions, a few stalks
minced garlic, maybe 2-3 medium to large cloves
sesame oil
soy sauce
ground red pepper
toasted sesame seeds (optional)
You'll need a roomy pot/pan or a wok too. Basically you heat up some sesame oil and garlic and throw all the stuff in and mix it up and fry it. (You'll want to use a spatula or spoon to kind of flip it so it doesn't mash the eggplant) It's usually quite spicy, but start with a little of the seasonings at first and keep adding more to your liking as you cook.
Cook it until the eggplant is soft and more grey than white in color, but not so soft that it starts to get mushy and tear when you stir it. Undercooked, it'll be too tough. I suppose you could really cook it anyway you want to, but this is how we do it. Hehe.
My mom adds a little sesame oil to it before it's quite done cooking. When it's done she crushes toasted sesame seeds by hand over top of it to garnish it and for flavor. It's great fresh, but overnight the eggplant absorbs more of the flavors and becomes more tender.
We usually eat it with seaweed and rice and all the other 'fixins' but tofu(of course not on induction), warm or cold, is a good substitute for rice for me.
Japanese eggplant, 2-3, sliced into little 3-inch long strips/wedges
green onions, a few stalks
minced garlic, maybe 2-3 medium to large cloves
sesame oil
soy sauce
ground red pepper
toasted sesame seeds (optional)
You'll need a roomy pot/pan or a wok too. Basically you heat up some sesame oil and garlic and throw all the stuff in and mix it up and fry it. (You'll want to use a spatula or spoon to kind of flip it so it doesn't mash the eggplant) It's usually quite spicy, but start with a little of the seasonings at first and keep adding more to your liking as you cook.
Cook it until the eggplant is soft and more grey than white in color, but not so soft that it starts to get mushy and tear when you stir it. Undercooked, it'll be too tough. I suppose you could really cook it anyway you want to, but this is how we do it. Hehe.
My mom adds a little sesame oil to it before it's quite done cooking. When it's done she crushes toasted sesame seeds by hand over top of it to garnish it and for flavor. It's great fresh, but overnight the eggplant absorbs more of the flavors and becomes more tender.
We usually eat it with seaweed and rice and all the other 'fixins' but tofu(of course not on induction), warm or cold, is a good substitute for rice for me.
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