Savory Sogogi Gaji Bokkeum (Stir-Fried Beef and Eggplant)
A one-bowl dish to serve over rice, made by stir-frying parcooked eggplant with beef and a savory doenjang sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This stir-fried beef and eggplant uses a quick parcook in the microwave to cut down on cooking time and reduce how much oil the eggplant absorbs. Commercial doenjang and oyster sauce add a rich, savory umami depth with a pleasant spicy kick. It is wonderful served over a bowl of warm rice as a hearty rice bowl meal.
- Servings
- 1 serving
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Eggplant1, 120 g
- Beef60 g (beef brisket)
- Onion1/4
- Cheongyang chili pepper (hot green chili)1
- Cooking oil2 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
Seasoning
- Gochugaru (Korean chili flakes)1 tsp
- Commercial doenjang (Korean soybean paste)1 tsp
- Oyster sauce1 tbsp
- Minced garlic1 tsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Ground black peppera little
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- Ground beef or pork also works well.
- If you have doubanjiang (chili bean paste), you can use it in place of the doenjang and gochugaru.
Steps
Prepare the ingredients
Since this stir-fried eggplant is for a rice bowl, I prepared 1 eggplant and a little beef.
Ground beef or pork also works well.
For additional ingredients, I prepared 1/4 onion and Cheongyang chili pepper.
Slice the ingredients
Slice the ingredients
Cut the meat into bite-sized pieces.
Cut the eggplant in half lengthwise, then slice it thickly so it retains its texture.
Slice the onion to a size similar to the eggplant, and thinly slice the Cheongyang chili pepper.
Mix all the seasoning ingredients together, except for the toasted sesame oil and toasted sesame seeds.
If you have doubanjiang, you can use it in place of the doenjang and gochugaru.
Parcook the eggplant
Parcook the eggplant
Spread the eggplant out on a plate, cover with plastic wrap, and microwave for about 1 minute 30 seconds until just slightly softened.
When you parcook it like this before stir-frying, it absorbs much less oil so it does not turn greasy.
Stir-fry
Stir-fry
Heat oil in a preheated pan, add the gochugaru, and stir-fry carefully without burning to make chili oil.
Add the beef and stir-fry until cooked through.
Add the eggplant, onion, and all of the prepared sauce, then stir-fry until the vegetables soften slightly and are evenly coated with the seasoning.
Taste it, and if it tastes bland, adjust the seasoning with soy sauce or salt.
Since the eggplant was parcooked, you do not need to stir-fry it for long.
Finish by adding the Cheongyang chili pepper, toasted sesame oil, and toasted sesame seeds at the end.
Ppunwife's tips
- When you parcook it like this before stir-frying, it absorbs much less oil so it does not turn greasy.
- Since the eggplant was parcooked, you do not need to stir-fry it for long.
- Try parcooking the eggplant briefly before stir-frying. It absorbs much less oil and cuts down the cooking time, which helps keep a nice texture.
FAQ
Why do you microwave the eggplant before stir-frying?
Parcooking the eggplant beforehand makes it absorb much less oil during stir-frying, keeping it from becoming greasy and shortening the cooking time.
Can I use a different cut of meat instead of beef brisket?
Ground beef or pork works well as a substitute.
Can I use doubanjiang instead of doenjang?
If you have doubanjiang, you can omit the doenjang and gochugaru and use doubanjiang instead.
