Korean steamed eggplant, also known as Gaji Namul, is a simple, healthy, and delicious side dish made with tender steamed eggplant, seasoned with soy sauce, sesame oil, garlic, and other flavorful ingredients. It’s soft and savory, often served as a banchan (side dish) alongside rice and other Korean dishes.
Gaji Namul (Korean Steamed Eggplant) Recipe
Ingredients:
- 2 medium-sized eggplants (Japanese eggplants work well)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sesame seeds (toasted)
- 1 clove garlic, minced
- 1 green onion, finely chopped
- ½ tsp Korean red pepper flakes (gochugaru) (optional, for a slight heat)
- Salt, for seasoning
Instructions:
- Prepare the eggplants:
- Wash the eggplants and slice them lengthwise into thin strips or rounds. You can leave the skin on for texture and color.
- Steam the eggplants:
- Steam the eggplant slices in a steamer or by placing them in a heatproof dish inside a pot with a bit of water. Cover and steam for about 5-7 minutes, or until they become soft and tender.
- Remove the eggplants from the steamer and allow them to cool slightly. Gently squeeze out any excess moisture if necessary.
- Season the eggplant:
- In a mixing bowl, add the soy sauce, sesame oil, minced garlic, green onion, sesame seeds, and red pepper flakes (if using).
- Add the steamed eggplants to the bowl and gently toss to coat the eggplant with the seasoning.
- Taste and adjust:
- Adjust seasoning by adding more soy sauce or sesame oil, if needed. The dish should have a savory and slightly nutty flavor.
- Serve:
- Garnish with extra sesame seeds and serve chilled or at room temperature.
This simple and light dish is great for complementing more flavorful main dishes in Korean cuisine!