Gaji Bokkeum (Gochujang Stir Fried Aubergine)
Silky stir fried aubergine in a sweet, spicy gochujang glaze, a vegan Korean favourite that goes with rice.
Made with Gochujang marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.98 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure your gochujang marinade is ready (see the base recipe). Cut the aubergines into 5 cm batons. Toss with 1 tsp of salt and leave in a colander for 15 minutes, then pat dry.
15 min - 2
Cook the rice in a lidded pan with 450 ml of water for 12 minutes, then rest with the lid on for 10 minutes.
12 min - 3
Heat 2 tbsp of the vegetable oil in a large non stick frying pan over a medium high heat. Fry the aubergine in two batches for 6 to 8 minutes, turning, until golden and soft.
7 min - 4
Add the last tbsp of oil, then the onion, and cook for 3 minutes. Return all the aubergine to the pan.
3 min - 5
Pour in the gochujang marinade and 3 tbsp of water. Toss over the heat for 2 minutes until the aubergine is glossy and well coated.
2 min - 6
Stir in the sesame oil and half the spring onions. Serve over the rice, topped with the sesame seeds and remaining spring onions.
Tips
- Salting draws out water so the aubergine fries and browns instead of soaking up oil.
- Do not crowd the pan. Batches give golden edges and a silky middle.
- For a soft, steamed texture, microwave the salted batons for 3 minutes first, then fry briefly.
Storing and freezing
Keeps in the fridge for up to 3 days. Reheat until steaming hot all the way through. It tastes even better the next day served cold in a lunchbox.
Questions
Do I have to salt the aubergine?
It helps. Salting for 15 minutes removes water so the pieces brown and take up less oil. Rinse off any excess salt, if you used a lot, and pat dry.
Can I bake it instead?
Yes. Toss the batons with 2 tbsp of oil, roast at 220C for 25 minutes, then toss with the marinade and roast for 5 minutes more.
Is it spicy?
Medium. Add an extra teaspoon of maple syrup or a splash of water to soften it.
More made with gochujang marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.