Gaji Jjaguri (Thick Eggplant Stew) with Beef Brisket
A stew side dish made with eggplant soaked in seasoning and simmered down thick with beef brisket.
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 →
A spicy stew featuring moist eggplant that soaks up seasoning like a sponge, combined with rich, savory beef brisket. Simmered down with just enough anchovy broth, it is perfect for spooning over rice and mixing in as a one-bowl meal.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Very spicy
Ingredients
Ingredients
- Eggplant2
- Beef brisket75 g
- Onion1/2
- Large green onion (daepa)1/4 stalk
- Cheongyang chili pepper (hot green chili)2
- Anchovy broth1 1/2 cups
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Minced garlic1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
- Instead of beef brisket, thinly sliced pork belly works well too, and you can also use potatoes, zucchini, or mushrooms.
Steps
Prepare the ingredients
Prepare 2 medium-sized eggplants, beef brisket, onion, large green onion, and Cheongyang chili peppers.
Instead of beef brisket, thinly sliced pork belly works well too, and you can also use potatoes, zucchini, or mushrooms.
Cut the ingredients
Cut the beef brisket into large bite-sized pieces, and slice the eggplants lengthwise into 4 before cutting them into thick pieces.
Cut the onion, green onion, and chili peppers into bite-sized pieces as well.
Add ingredients to the pot
Evenly arrange the onion, eggplant, and beef brisket in a pot...
Place the green onion and chili peppers on top, then add all the seasoning ingredients.
Simmer
Pour in 1 1/2 cups of anchovy broth, cover with a lid, and bring to a boil.
Once it starts boiling, reduce the heat to medium and stir so the seasoning blends well into the broth.
Simmer for 5 minutes more, adjust the seasoning, and finish.
Finish
The eggplant absorbs the seasoning like a sponge, making it moist and tender.
I thought the Cheongyang chili peppers wouldn't be very spicy so I added 2, but it has quite a kick.
Adding some beef brisket makes the broth rich and bursting with savory flavor.
Since it's a true rice-stealer jjaguri, you definitely have to mix it into your rice.
Ppunwife's tips
- Once it starts boiling, reduce the heat to medium and stir so the seasoning blends well into the broth.
FAQ
Can I use a different meat instead of beef brisket?
You can also use thinly sliced pork belly instead of beef brisket.
What other ingredients go well along with the eggplant?
Depending on your preference, adding potatoes, zucchini, or mushrooms also works very well.
How should I manage the heat and cooking time?
After pouring in the broth and bringing it to a boil, reduce the heat to medium, mix in the seasonings, and simmer for about 5 minutes more to finish.
