Rice cake

Korean eggplant, known as gaji (가지) in Korean, represents one of the most beloved summer vegetables in Korean home cooking. This slender, purple-skinned vegetable transforms into silky, tender bites when properly prepared, readily absorbing the bold flavors of garlic, soy sauce, doenjang, and sesame oil that define Korean cuisine. Unlike the heavy, oil-laden eggplant dishes common in other culinary traditions, Korean preparations favor steaming and light stir-frying, resulting in dishes that are both satisfying and health-conscious.

Throughout this guide, you’ll discover why Korean cooks have treasured this seasonal ingredient for generations, how to select the best specimens at your local market, and the traditional techniques that bring out eggplant’s natural sweetness while maintaining its appealing texture.

Walk into any Korean home kitchen, and you’ll find one ingredient that appears in nearly every meal prepared: the humble onion. Known as yangpa (양파) in Korean, this versatile vegetable serves as the unsung hero that gives bulgogi its caramelized sweetness, provides stews with their aromatic backbone, and arrives at Korean BBQ tables as a refreshing pickled accompaniment. While flashier ingredients like gochugaru and gochujang often steal the spotlight, understanding how Koreans use onions reveals the subtle art behind this cuisine’s perfectly balanced flavors.

Korean tuna, known as chamchi (참치) in Korean, holds a unique dual identity in Korean cuisine. While canned tuna has become a beloved pantry staple powering quick weeknight dinners across Korean households, fresh tuna represents celebration and refined dining traditions. This versatile ingredient connects everyday comfort food with special occasion feasts, making it one of the most culturally significant proteins in Korean cooking today.