Gaji-namul (Steamed Eggplant)
Ingredients
- 3 pcEggplant (aubergine) (cut into strips)
- 2 tbspKorean soy sauce
- 1 pcGarlic (finely minced)
- 1 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 tspgochugaru
- 1 tspWhite sugar
- 1 tbspSesame oil
- 1 tspsesame seeds (toasted)
Method
Silky, melt-in-your-mouth eggplant strips infused with deep umami. The flesh turns nearly creamy after steaming, heightened by a spicy kick and the toasted aroma of sesame oil.
- 1
Wash the eggplants. Cut them into 5-7 cm long sections, then slice each section into quarters lengthwise. The flesh should be bright white and firm.
- 2
Place the pieces in a steamer basket over boiling water. Cover and steam for 5 to 8 minutes. They are ready when the flesh is soft to the touch but not completely mushy.
- 3
Let the eggplants cool slightly. Gently tear each piece into thin strips by hand or with a fork. This irregular texture helps the sauce cling better.
- 4
In a bowl, mix the soy sauce, minced garlic, sliced green onion, gochugaru, sugar, and sesame oil. Pour over the eggplant and toss gently to coat each strip without mashing them.
Frequently asked questions
How do you get this dish right?
- Do not overcook the eggplants; they should retain a slight resistance to avoid turning into mush.
- Shredding by hand is key: the irregular surfaces capture the seasoning much better than a clean knife cut.
How long does this dish keep?
Keeps for 2 to 3 days in the refrigerator in an airtight container. Best enjoyed cold or at room temperature.
