I’m slowly but surely discovering Korean cuisine. Clearly it’s known for it’s spiciness and the always prominently present kimchi. But they also have a lot of yummy vegetable dishes and today I want to share a simple but super tasty one with you.
Gaji namul is actually a side dish, so it’s meant to be eaten in combination with other dishes, but it’s also very yummy with some piping hot rice. And because the eggplant is steamed it’s very healthy. Personally, I prefer steaming it just so the eggplant isn’t reduced to complete mush, but retains a little bite and it’s beautiful purple skin.
Traditionally you’re suppose to shred the eggplant in bite size pieces after steaming, but I just cut it in triangular strips (you follow?) and steam it as is. This way the preparation is quicker which means I get to eat quicker too ; )
1 eggplant, cut in bite size strips
1-2 cloves of garlic, chopped finely
1 spring onion stalk, chopped
1 tbsp soy sauce
1 tsp vinegar
1 tsp sugar
1 tsp sesame oil
1/2 tsp hot chili flakes
1 tsp toasted sesame seeds
1/2 chili pepper, cut in tin slices (optional)
Place the eggplant skin down on a steamer rack and steam for about 10 minutes.
Mix garlic, soy sauce, vinegar, sesame oil and chili flakes in a mixing bowl.
Add the eggplant, spring onions and sesame seeds and gently toss so the eggplant is coated all over.
Plate up and dig in!
If you liked this recipe, be sure to check out my other recipes here.