Spicy Stuffed Eggplant

Name: Spicy Stuffed Eggplant (Kaji Chim)
Yield: Serves 4
Cuisine: Korean
Ingredients: ½ cup (125 ml) water; 4 small eggplants, such as Italian or Japanese eggplants; 4 small eggplants, such as Italian or Japanese eggplants; 4 small eggplants, such as Italian or Japanese eggplants; 1 teaspoon fine-grain sea salt or kosher salt; 1 teaspoon fine-grain sea salt or kosher salt; 2 oz (50 g) ground beef; 2 oz (50 g) ground pork; 2 tablespoons Sweet Soy Base Sauce; ½ teaspoon garlic paste; 1 green onion (scallion), finely chopped; 1 green onion (scallion), finely chopped; 2 teaspoons Korean red pepper paste; 1 teaspoon dark sesame oil

Kaji Chim

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Spicy ground beef and pork is stuffed into slits in small eggplants and simmered whole. The combination of beef and pork makes this dish soft and tender. Taekyung carefully made vertical cuts around the eggplant and then coaxed the meat into the slits. After the meat was simmered she sliced the eggplants into sections, revealing a beautiful “star” pattern.

Ingredients

Asia
Korea
Main course

Ingredients

Method