Korean Gaji Bokkeum with Oyster Sauce – Easy Spicy Side Dish
Okay, let’s talk eggplant. It’s cheap, it’s always chilling in my fridge, and it’s the unsung hero of quick side dishes. This Spicy Oyster Sauce Stir-Fried Eggplant—or as I like to call it, my take on Gaji Bokkeum—is my latest obsession because my kids are so over my usual soy sauce stir-fry. (You know how it is—same old banchan, and suddenly they’re “not hungry.” 
) So, I jazzed things up with some oyster sauce and a kick of red pepper powder, and let me tell you, it’s a total game-changer. This dish is savory, a little spicy, and perfect with a bowl of rice. Plus, it’s done in like 15 minutes, which is a lifesaver when you’re juggling a million things. If you love Korean side dishes like Gaji Namul or Sigeumchi Namul, you’re gonna want to try this! Here’s how I make it.
Why Eggplant? Why This Recipe?Eggplant is my budget bestie. It’s dirt cheap at the market, and you can do so much with it—soups, stews, or just fry it up like this. I used to just toss it with soy sauce, but adding oyster sauce gives it this rich, umami vibe, and the red pepper powder brings a nice zing. My kids actually eat it now, which is a minor miracle. It’s one of those dishes that looks fancy but is stupidly easy to make. Perfect for when you want to feel like a pro cook without actually trying that hard.Spicy Oyster Sauce Stir-Fried Eggplant RecipeWhat You’ll Need To Make Gaji Bokkeum (Makes enough for 2-3 people)) So, I jazzed things up with some oyster sauce and a kick of red pepper powder, and let me tell you, it’s a total game-changer. This dish is savory, a little spicy, and perfect with a bowl of rice. Plus, it’s done in like 15 minutes, which is a lifesaver when you’re juggling a million things. If you love Korean side dishes like Gaji Namul or Sigeumchi Namul, you’re gonna want to try this! Here’s how I make it.
- 3 medium eggplants (the skinny Korean ones are great, but any work)
- 1.5 tablespoons oyster sauce (don’t skimp, it’s the star)
- 1 tablespoon minced garlic (I just use the pre-minced stuff, no shame)
- 1/2 teaspoon Korean red pepper powder (gochugaru—more if you like it hot)
- 1 tablespoon sesame oil (for that nutty magic)
- 1-2 green onions, chopped (I’m lazy, so I just snip them with scissors)
- A pinch of sesame seeds (for looking extra)
- 2-3 tablespoons cooking oil (vegetable, canola, whatever’s in the pantry)
- Optional: sliced green chilies, onions
- Get the Eggplant Ready
Wash those eggplants like they just rolled in from the farm. Chop off the tops and slice them in half lengthwise. Then cut them into thin strips—think French fry size, but not too thick or they’ll take forever to cook. I like them bite-sized so nobody’s chewing forever. Chop your green onions into little bits, and if you’re throwing in extras like onions or mushrooms, slice those up too. (I didn’t this time—too tired—but they’re yummy if you do.) - Fire Up the Pan
Grab a big skillet or wok, crank it to medium heat, and pour in a good glug of cooking oil (like 2-3 tablespoons, don’t be shy). Toss in the white parts of the green onions first—they make the oil smell amazing. Stir them around for a minute or two until they’re soft and kinda see-through. Now add the eggplant strips. They’ll suck up the oil like nobody’s business, but don’t panic. Keep stirring with a spatula so they don’t stick, and in about 5-7 minutes, they’ll start looking soft and translucent. (Pro tip: If they’re sticking, your pan’s too hot or you’re stingy with the oil.) - Season the Heck Out of It
Once the eggplant’s looking nice and soft, it’s seasoning time. Add 1.5 tablespoons of oyster sauce, 1 tablespoon of minced garlic, and 1/2 teaspoon of red pepper powder. (I go light on the spice for my kids, but if you’re a heat freak, toss in some sliced green chilies or more gochugaru.) Stir it all together over medium heat for a couple of minutes. You want that sauce to coat every piece of eggplant like a glossy hug. - Finish with Flair
Almost done! Drizzle in 1 tablespoon of sesame oil, toss in the green parts of the green onions, and sprinkle some sesame seeds on top. Give it a quick stir for like a minute, just to mix it all up. Then turn off the heat, scoop it onto a plate, and throw on a few more sesame seeds to make it look like you tried harder than you did. - Eat It!
Serve this bad boy hot with a bowl of rice. It’s awesome as a side dish, but honestly, I’ve eaten it straight from the pan when nobody’s looking. The eggplant’s soft and savory, with just enough spice to keep things interesting. If you want to be extra, sprinkle some sesame salt on top—it’s like fairy dust for food.
- Eggplant Hacks: Pick eggplants that feel firm and have shiny skin. If they’re soft or wrinkly, they’re past their prime. I use Korean eggplants because they’re less bitter, but the big globe ones work too—just slice ‘em thinner.
- Spice It Your Way: The 1/2 teaspoon of gochugaru is kid-friendly. If you want it to slap harder, double it or add fresh chilies. My husband loves it spicy, but my kids will riot.
- Mix It Up: Sometimes I toss in sliced onions or mushrooms. Just stir-fry the meat first, then add the veggies.
- Leftovers: If you have any (doubtful), stick them in a container in the fridge for a couple of days. Reheat in a pan with a tiny bit of oil so it doesn’t get soggy.
- No-Stick Trick: Keep that spatula moving, and don’t crank the heat too high. Eggplant loves to stick if you’re not paying attention.
I learned a version of this from my mom, but she never used oyster sauce—she was all about sesame oil and soy. I started adding oyster sauce after binge-watching some Chinese cooking videos, and now I’m obsessed. It’s like the eggplant soaks up all the flavor and becomes this melt-in-your-mouth treat. My kids even ask for seconds, which is basically a Nobel Prize in parenting.Wrap-UpThis Spicy Oyster Sauce Stir-Fried Eggplant is my answer to boring dinners. It’s quick, it’s cheap, and it’s got that perfect mix of savory, spicy, and nutty that makes you want to keep eating. Whether you’re making it as a side for a big Korean spread or just need something to jazz up your rice, this recipe’s got you covered. Give it a try, and let me know if you tweak it with your own spin—I’m always up for new ideas! Now, go raid your fridge and get cooking.
Tried this recipe?Let me know how it was?
