Stir-fried chilli aubergine (Gaji bokkeum) from Eat Korean: Our Home Cooking and Street Food (page 66) by Da-Hae West and Gareth West

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Notes about this recipe

  • Foodycat on August 28, 2018

    So delicious. Japanese aubergine with miso is one of my favourite things, but I think the added funk of doenjang makes this even better. Deeply flavourful, lovely silky eggplant. I didn't bother with the initial salting of the aubergine, and don't think it made a difference.

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