Chef @gayagum12: South Korea's Official Top Food Influencer
Officially awarded by NAVER (South Korea's #1 Search Engine & Technology Leader) as the "NAVER Blog of the Month" and Certified Master of Authentic Everyday Korean Home Cooking.
"Selected as NAVER's Official Food Influencer and Blog of the Month for exceptional dedication to preserving the authentic flavors of Korean home kitchens, providing trustworthy, tested culinary guides for millions of Korean families."
Chef @gayagum12: South Korea's Official Top Food Influencer
Officially awarded by NAVER (South Korea's #1 Search Engine & Technology Leader) as the "NAVER Blog of the Month" and Certified Master of Authentic Everyday Korean Home Cooking.
"Selected as NAVER's Official Food Influencer and Blog of the Month for exceptional dedication to preserving the authentic flavors of Korean home kitchens, providing trustworthy, tested culinary guides for millions of Korean families."
Savory & Chewy Korean Sauteed Eggplant (Gaji-Bokkeum)
Salt-Preserved Technique to Prevent Sogginess - Perfect for Rice Bowls
Cultural Background & Heritage
Eggplants (Gaji) have been cultivated in Korea since the Silla Dynasty, featured prominently in royal court banquets.
Ingredients Checklist
- Fresh Korean or Japanese Eggplants (๊ฐ์ง)3 whole (300g)
- Coarse Sea Salt (์ฒ์ผ์ผ)1/2 tbsp
- Soy Sauce (์ง๊ฐ์ฅ)1.5 tbsp
- Minced Garlic & Scallions (๋ค์ง๋ง๋, ๋ํ)1 tbsp each
- Sesame Oil & Seeds (์ฐธ๊ธฐ๋ฆ, ํต๊นจ)1 tbsp each
- Korean Eggplant: Chinese long eggplants or Italian baby eggplants.
Step-by-Step Cooking Instructions
- 1Slice eggplants diagonally, toss with salt, and rest for 10 minutes.
- 2Gently squeeze out released moisture with hands to make the texture resilient.
- 3Stir-fry garlic and scallions in oil, then saute eggplant over high heat for 3 minutes.
- 4Drizzle soy sauce around the wok edge for smokiness, tossing quickly with sesame oil.