A savory and aromatic side dish, Korean braised eggplant (gaji namul jjim) is tender, flavorful, and packed with nutrients. This version highlights the umami-rich combination of soy sauce, garlic, sesame oil, and fish sauce, making it perfect alongside rice or grilled meats.
Ingredients
2 medium eggplants, cut into chunks
2 tbsp soy sauce
1 tbsp fish sauce
⅔ to 1 tbsp sugar (adjust to taste)
1 tbsp sesame oil
1 tbsp cooking wine (rice wine or dry sherry)
1 tbsp minced garlic
Black pepper, to taste
Sesame seeds, for garnish
Instructions
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