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
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2 medium eggplants, cut into chunks
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2 tbsp soy sauce
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1 tbsp fish sauce
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⅔ to 1 tbsp sugar (adjust to taste)
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1 tbsp sesame oil
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1 tbsp cooking wine (rice wine or dry sherry)
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1 tbsp minced garlic
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Black pepper, to taste
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Sesame seeds, for garnish
Instructions
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