Steamed Korean Eggplant (Gaji Namul)
Gaji namul, a Korean steamed eggplant side dish, is simple to make and full of flavor. With its vibrant purple color, soft texture, and savory taste, it’s a perfect addition to any meal.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 2 Asian eggplant or Japanese eggplant
- 4 cup water
- 2 tbsp white vinegar
- 1 clove garlic (finely minced)
- 1 green onion (finely chopped)
- 2 tsp Korean soup soy sauce (gukganjang)
- 2 tsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- 1
Add vinegar to a bowl of water. Cut eggplant half in lengthwise. Slice each half into 3-4 segments. Put the eggplant pieces in the vinegar water for 5 minutes.
- 2
Meanwhile, put a steamer basket over a pot of water and bring to a boil on high heat. Drain the eggplants and put in the steamer, cover, and steam for 3-4 minutes or until the eggplants are softened.
- 3
Transfer the softened eggplants in a bowl and let them cool little bit. Tear or slice each section of eggplant into bite-size thin strips.
- 4
Add garlic, green onion, Korean soup soy sauce, sesame oil, and sesame seeds. Toss well to coat the eggplants. Serve with rice.
- 5
Note: Serve this Korean side dish at room temperature or chill in the refrigerator until ready to serve. You can store it for up to 1 week in the fridge.