Steamed Eggplant Side Dish (Gaji Namul)
A great side dish to any Korean meal, steamed eggplant is gently tossed with an aromatic sauce.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 servings
- 8 oz eggplants (Asian long eggplant works best)
- 1 tsp dark soy sauce (Jinkanjang – Kikomann or Korean sampyo)
- 1 tsp chopped garlic (maneul)
- 1 tsp sesame oil (chamkireum)
- 1 tsp sesame seeds (kkae)
- 1/4 tsp Korean gook kanjang (optional but adds incredible flavor)
- 1 tsp chopped green chili peppers (putgochoo)
- 1/4 tsp sugar (seoltang)
- 1/4 tsp Sea Salt (Trader Joe's) (Korean cheonilyeom)
- 1/8-1/4 tsp red chili powder (gochukaroo)
Wash eggplants. Cut off the top part and then lengthwise in half. For quicker steaming, you can cut the eggplants into smaller pieces. It works but it’s just not the same – more flavor will be lost when the pieces are smaller.
Steam eggplants for about 10 min or 5 min after water starts to boil. Cook until the eggplant is easily pierced with chopstick with no resistance. Do not overcook as it will turn mushy.
Make the sauce by combining the sauce ingredients.
Once the eggplant is steamed, allow to cool for a few minutes. Cut eggplant halves into 2 or 3 shorter chunks. Tear each eggplant chunk into smaller pieces by hand.
Toss the torn eggplant pieces with the sauce. You may use plastic gloves. Handle the eggplant gently, do not bruise them.
Add green chili peppers and toss again.
Serve at room temperature. Enjoy on its own or with rice.
Calories: 41kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Sodium: 283mg | Potassium: 173mg | Fiber: 2g | Sugar: 3g | Vitamin A: 40IU | Vitamin C: 2.4mg | Calcium: 13mg | Iron: 0.3mg