Gochujang Gaji-Jjim | Korean Spicy Stuffed Steamed Eggplant
Aruna
Gochujang Gaji-Jjim is a easy-to-make North Korean Spicy Stuffed Steamed Eggplant that I learnt from the famous Korean food blogger Maangchi. You can enjoy this dish by itself or then with some steamed rice on the side.
1/2CupChopped Spring Onion Greens(2 spring onions)
1/2CupFinely Chopped Onion
1tspMinced Garlic(3-4 Cloves)
1/2tspGochugaru or Chilli Powder
1/2tspSugar
1tbspSesame
2tspNeutral Oil(I used Rice Bran)
1tbspAsian Sesame Oil(See Notes)
Instructions
Making the Stuffing
In wok, heat the 2 tsp of any neutral oil like rice bran.
Add 1/2 cup finely chopped onions and 1 tsp minced garlic.
Stir-fry till the onion turns transparent.
Add 1/2 cup finely chopped spring onion greens and stir-fry for a minute.
Take off the heat and let the mix cool a bit.
Add 3 tbsp Gochujang Paste, 1/2 tsp Gochugaru or Red Chilli Powder, 1/2 tsp Sugar, 1 tbsp Sesame Seeds, and 1 tbsp Asian Sesame Oil.
Mix well.
Getting the Steamer Ready (I used a pressure cooker without the weight/whistle)
Add enough water to a steamer or a pressure cooker.
Place on high-heat and let the water start to simmer.
Stuffing the Eggplants
{Optional} Carefully, slice the stem off 3 long, purple eggplants.
Using a sharp knife, two perpendicular slits in each eggplant, starting from the tip till about 1/2" above the stem. The idea is to keep the eggplant whole while opening it up for stuffing.
Apply a generous amount of the Gochujang-flavoured stuffing on the inside of each eggplant.
Place the stuffed eggplants in a large vessel.
Steam the eggplants for 15 minutes.
Take off the heat and let the steamer cool just a bit.
Take the Gochujang Gaji-jjim out of the steamer. You may find that some of the stuffing has settled at the bottom of the vessel. You can simply scoop it up later.
Carefully, transfer the Steamed Eggplants into a serving dish.
Enjoy by itself or with some steamed rice.
Notes
Asian Sesame Oil is different from the sesame oil we get in India. The version used in South Asian cooking is made with roasted black sesame and has a very strong flavour and aroma.
Gochugaru is the Korean chilli powder and quite spicy. I use the spicy Indian chilli powder. You can even omit this because the Gochujang is spicy in itself.