Bokkeum Gaji

Bokkeum Gaji is a flavorful Korean stir-fried eggplant dish that combines tender, sautéed eggplant with a savory sauce, making it a delicious and protein-packed meal. This vibrant dish is perfect for a weeknight dinner, bringing a taste of Korea to your table with minimal effort.

Ingredients

• Japanese eggplant - 2 medium
• Firm tofu - 200 grams, cubed
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Green onions - 2 stalks, chopped
• Red pepper flakes - 1 teaspoon (optional)
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. 1. Begin by cutting the Japanese eggplants into thin, lengthwise slices and sprinkle them with a little salt. Let them sit for about 10 minutes to draw out excess moisture.
2. 2. In a pan, heat olive oil over medium heat. Add cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
3. 3. In the same pan, add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
4. 4. Rinse the eggplant slices and pat them dry. Add the eggplant to the pan and stir-fry for about 5-7 minutes until they are tender and slightly caramelized.
5. 5. Return the tofu to the pan with the eggplant and add soy sauce, sesame oil, and red pepper flakes (if using). Stir well to combine and cook for another 2-3 minutes.
6. 6. Season with salt and black pepper to taste. Stir in chopped green onions just before serving.
7. 7. Serve hot, garnished with sesame seeds.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce the risk of chronic diseases.
• High in protein from tofu, supporting muscle health and repair.

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