Loosely inspired by the Korean banchan gaji bokkeum (stir-fried eggplant), this recipe keeps the eggplant in large pieces and sears it over high heat, yielding beautifully cooked flesh and still-violet skin Though gaji bokkeum is traditionally soy sauce-based, my mother uses gochujang, the fermented Korean chile paste, for added sweetness and heat The result is divine: As the sticky red sauce clings to the fried eggplant spears, it caramelizes in the heat of the pan and provides a glossy finish