Gaji Namul (Steamed Eggplant Side Dish)
User Reviews
4.5
Gaji Namul (Steamed Eggplant Side Dish)
Description
This traditional Korean side starts by cutting eggplants lengthwise into quarters, then crosswise into chunks. The pieces are steamed covered over boiling water for about 3 minutes until tender but still retaining slight firmness. After cooling, the eggplant is mixed gently with minced garlic, finely chopped scallions, soy sauce for saltiness, sesame oil for richness, a touch of sugar, gochugaru for mild heat, and roasted sesame seeds that add crunch and aroma. A pinch of black pepper completes the seasoning.
The dish showcases the natural creaminess of the eggplant softened by steaming, balanced by umami soy sauce and toasted sesame flavors. The chili flakes provide warmth without overwhelming spiciness. This namul brings a subtle complexity to a meal and is traditionally served as part of a Korean banchan (side dishes) spread alongside rice and main dishes.
Ingredients
- 2 eggplant medium size, Korean/Asian
- 1 scallion finely chopped
- 1 teaspoon garlic minced
- 1-1/2 tablespoons soy sauce
- 2 teaspoons sesame oil
- ¼ teaspoon sugar
- ½ teaspoon gochugaru Korean red chili pepper flakes
- 1 teaspoon sesame seed roasted
- pinch black pepper
Instructions
- Cut the eggplants lengthwise in quarters. Then cut crosswise into about 2-inch pieces.
- Boil the water in a pot with a steamer tier or basket over high heat, covered. Place the eggplant pieces in the steamer, and steam until softened but still a bit firm, about 3 minutes.
- Transfer to a bowl to cool. Add all of the remaining ingredients and gently toss everything together. Add more soy sauce or gochugaru to taste if needed.
User Reviews
Overall Rating
4.5
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