Gaji Namul (Korean Seasoned Egg Plant Side Dish)

Gaji namul is a common and healthy side dish (banchan) you can find in Korean everyday meal.  Gaji (eggplant) is high in fiber and low in calories which is highly recommended in our daily diet.  And, the color is so beautiful!  It's easy to overcook the eggplant and resulting in a mushy texture.  Watch your steaming time.

 

 

Ingredients:

 

Asian Eggplant (medium size)                     2

Garlic (finely minced)                                  2 cloves

Spring onion (finely chopped)                     1 stalk

Soy sauce                                                      2 tbsp

Sesame seeds (roasted)                                 1 tsp

Hot pepper flakes (gochugaru)                     1 tsp

Sesame oil                                                     1 tbsp

 

Steps by Steps Photos:

 

 

 

1.  Wash and cut eggplant into 8cm long and 2cm thick.

2.  Boil water in a pot with a steamer over high heat, covered.  When the water starts to boil, place eggplant pieces in the steaner and steam for about 5 minutes over medium heat (Softened but still a bit firm in shape).

2.  Off the fire and remove eggplant from the steamer.  Place them in a bowl.

3.  Add in seasoning - minced garlic, sesame seeds (slightly crushed for deeper flavor), hot pepper flakes, soy sauce, sesame oil and spring onion.  Toss gently to mix in the seasoning.  Add more soy sauce if you find it a bit too bland.  Enjoy ^^