Gaji-namul (Steamed Eggplant)

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.

• Prep: 10 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 102
• Protein: 3 g
• Carbs: 9 g
• Fat: 5 g

Ingredients

• 3 pc Eggplant (aubergine) ( cut into strips )
• 2 tbsp Korean soy sauce
• 1 pc Garlic ( finely minced )
• 1 pc Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 tsp gochugaru
• 1 tsp White sugar
• 1 tbsp Sesame oil
• 1 tsp sesame seeds ( toasted )

Instructions

1. Prepare the eggplants

   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. Steam the eggplants

   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. Shred the eggplant

   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. Seasoning

   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.

Chef's tips

• 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.

Storage

Keeps for 2 to 3 days in the refrigerator in an airtight container. Best enjoyed cold or at room temperature.