Stir-fried eggplant namul (Gaji bokkeum namul) from The Korean Cookbook (page 174) by Junghyun Park and Jungyoon Choi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • abrownb1 on October 04, 2025

    Delicious and easy! I halved the recipe for 3 Chinese eggplants and it worked perfectly. I used diamond kosher salt with no adjustments and the seasoning was perfect for us.

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