Gochujang Gaji-Jjim | Korean Spicy Stuffed Steamed Eggplant
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.
Ingredients
- 3-4 Long, Purple Eggplants (350 gms)
For Stuffing
- 3 tbsp Gochujang
- 1/2 Cup Chopped Spring Onion Greens (2 spring onions)
- 1/2 Cup Finely Chopped Onion
- 1 tsp Minced Garlic (3-4 Cloves)
- 1/2 tsp Gochugaru or Chilli Powder
- 1/2 tsp Sugar
- 1 tbsp Sesame
- 2 tsp Neutral Oil (I used Rice Bran)
- 1 tbsp Asian 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.